Halloumi, Nectarine and Chicken Salad
4 servings
30 minutes
This salad is a refined combination of Mediterranean character and European sophistication. Grilled halloumi cheese adds a rich texture and savory flavor to the dish. Sweet, juicy nectarines bring freshness, while tender chicken makes the salad hearty. Iceberg lettuce serves as a light, crunchy base, and the dressing of mustard, lime, and olive oil unites all ingredients in a harmony of flavors. Almond flakes complete the composition with a nutty aroma and a light crunch. This salad is an ideal choice for a summer dinner or light lunch, impressing with its blend of simplicity and elegance while highlighting the delicate balance between sweetness and saltiness, freshness and richness.
1
Cut the halloumi into pieces 5–7 mm thick.
- Halloumi cheese: 200 g
2
Heat the pan and fry the halloumi on both sides until golden brown. Fry without oil.
- Halloumi cheese: 200 g
3
Remove the pits from the nectarines and slice them thinly.
- Nectarines: 2 pieces
4
Cut the chicken into thin slices.
- Boiled chicken: 200 g
5
Tear iceberg leaves into a large bowl.
- Iceberg lettuce: 0.5 piece
6
Add fried cheese, chicken, and nectarines to the iceberg.
- Halloumi cheese: 200 g
- Boiled chicken: 200 g
- Nectarines: 2 pieces
7
In a jar with a tightly sealing lid, mix mustard, olive oil, lime zest and juice, salt, and pepper. Close the lid and shake well.
- Mustard: 1 teaspoon
- Wholegrain mustard: 1 teaspoon
- Lime: 1 piece
- Olive oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
8
Roast almond flakes in a dry pan until golden brown.
- Flaked almonds: 20 g
9
Place the salad on a plate and drizzle it with dressing from the jar.
10
Garnish the salad with almond petals and thyme leaves.
- Flaked almonds: 20 g
- Thyme: to taste
