Halloumi Peach Salad with Spicy Honey Dressing

15 Jun 2020

Halloumi Peach Salad with Spicy Honey Dressing

30 Minutes | easy | Serves 2

This simple summer salad has lots of sweet and salty contrast thanks to the grilled cheese and soft peaches. If you don’t fancy the fruit warm or want to make the salad even easier to throw together, skip grilling the peach and just slice it before adding to the salad.


  • 4 peaches, stoned and quartered (For the salad)
  • 300g halloumi cheese, sliced (For the salad)
  • 1 tablespoon honey (For the salad)
  • Small bunch basil, leaves picked (For the salad)
  • 150g giant couscous (or use regular), cooked according to packet instructions (For the salad)
  • 1 little gem lettuce, leaves separated (For the salad)
  • ½ red onion, finely sliced (For the salad)
  • 2 teaspoons chilli flakes (For the dressing)
  • 1 tablespoon honey (For the dressing)
  • 3 tablespoons lemon juice (For the dressing)
  • 3 tablespoons extra virgin olive oil (For the dressing)
  • Pinch salt (For the dressing)



Make the dressing

Make the dressing by combining the honey with 1 tablespoon of hot water and stirring until dissolved. Put in a jam jar with the rest of the ingredients, put the lid on and shake well to combine. Set aside.


Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.

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Combine the remaining

Combine the remaining tablespoon of honey with 1 tablespoon hot water and mix. Brush this over the peaches.

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Grill the sliced halloumi and peaches

Grill the sliced halloumi and peaches for around 10 minutes, or until nicely charred in places.

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Pour a third of the dressing over the cooked couscous

Pour a third of the dressing over the cooked couscous and stir to combine. Arrange on plates with the remaining salad ingredients and pour over the remaining dressing.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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