Grilled Halloumi & Nectarines


Grilled Halloumi & Nectarines served with broccoli, roasted hazelnuts, honey and a spice blend.

Hello dear friends! I am a big fan of Halloumi cheese. It’s a fact. You can be sure to always find some in my fridge; I find it is a good alternative to meat or fish but also is the perfect snack. Cooking Halloumi is so simple but yet always makes delicious meal. 

This very trendy cheese here in London, is originally from Cyprus and made from sheep and goat milk. It has a high melting point and so can easily be fried or grilled.

I for the first time cooked and ate Halloumi a couple of years ago in London and since then tried many recipes. Hope you like this one as much as I do, it is a beautiful mix between savoury and sweet. Enjoy! 

Servings: 2 people

Prep: 10 min  Cook: 10 min  Total: 20 min


4 ripe nectarines

1 block halloumi cheese

8 tenderstem broccoli 

8 fresh mint leaves

½  lemon

1 cup roasted peanuts

1 tsp white sesame seeds

1tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp black pepper

½ tsp sea salt

Olive oil and honey to drizzle 



1- Wash and cut the nectarines into 8ths, removing the pit.

2- Slice the halloumi into 1” cubes

3- Blanch the broccoli in boiling water for 1 minute. This will cuts down on the amount of time they need to be stir-fried later on the recipe; and so everything will be cooked at the same time. Immediately drain the vegetable under cold water, or plunge into an ice bath. Drain thoroughly. The purpose of this is to stop the cooking process. 

4- Prepare the spice blend; put the spices (mustard seeds, cumin seeds, coriander seeds) in a small skillet over medium-low heat, and shake the pan occasionally to prevent burning. The spices are toasted when you can smell their aroma. Transfer them immediately to a mortar for grinding. If you don’t have a mortar you can simply use cumin and coriander powders and skip the last direction. 

Using the same skillet, toast the sesame seeds for a couple of minutes on medium-low heat and keep aside.

5- On a medium-hot pan, cook the halloumi cubes and nectarines slices until nicely colored. Use a little olive oil to prevent the ingredients from sticking to the pan. 

6- Add the blanched broccoli, salt and pepper to taste and cook for another minute. 

7- Remove ingredients from the heat and place on a serving platter or individual plates. Drizzle with honey, a little olive oil, lemon juice, chopped fresh mint, roasted peanuts and some of the spice blend. Serve immediately.

Camille AubertComment