| Summer salad with peaches, corn, and halloumi
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Summer salad with peaches, corn, and halloumi

We’re in the heart of summer and I don’t want it to end!! I’m loving the heat this summer, the garden, the real summer feels. Pandemic aside, I am taking full advantage of the season. I’m also experimenting a lot with food and because we’re all home, I have people to eat my food as well. Although I haven’t been getting the organic baskets of vegetables that I had been getting for the past 6 years (because our pickup point was eliminated, so sad) I still have been managing to get summer produce from the market. I also have been inspired by beautiful food pics on Instagram, on television, and in magazines and I just had to make a salad with peaches. I first made one inspired by Clean Eating Mag which is one of my favorite magazines because of how colourful it is and of course, it was delicious.

This salad is a very far stretch from that original salad because everything is different but I am in love with my new version and hope you will be to. It’s easy to make, it’s highly versatile, meaning if you don’t have a certain ingredient, just leave it out or swap it for something else, and it’s first and foremost delicious.

You will be wanting to serve this at a summer party or you can simply make a complete meal out of it because it’s packed with nutritious ingredients. I also decided to season it with Dukkah, which is a Middle Eastern spice blend that I love, and because the salad also includes halloumi cheese, it becomes a Middle East “inspired” salad.

I made a YouTube video showing how to make this salad and you can see it here:







  • 1/3 cup pistachios
  • 3 tablespoons sesame seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1 tsp. coriander seeds
  • ½ tsp. sea salt



  • ½ pack pre-washed mixed greens 142 g/ 5 oz (arugula, spinach, baby romaine…)
  • 2-3 medium ears of corn
  • ¼ -1/2 of a red onion, thinly sliced
  • 1 peach, cored and thinly sliced
  • ½ cup cherry or grape tomatoes, halved
  • ½ to 1 cup cooked chickpeas, rinsed and drained
  • 5 slices of halloumi cheese (approx. 1/8” thickness)



  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tsp. Dijon mustard




  • To make the dukkah, start by toasting your pistachio nuts. In a dry pan, lay your shelled pistachios and set the heat to high. When the pan starts to heat, lower it to medium high and shake you pan a little for the nuts to move around. Watch them closely so you can remove when they start to darken. They will burn quickly therefore it’s important to remove once they are fragrant and a little darkened. At this point, remove from the pan and set aside.
  • On the same dry pan, toast sesame, cumin, fennel, and coriander seeds. They might begin to pop, that is normal. Again, watch them closely as they could easily burn. Once they are fragrant, set aside.
  • In a small spice grinder (you could also use a coffee grinder), place pistachios, sesame seeds, spices, and salt. Pulse a few times, grinding the mixture together. You want it to become fine enough but you do want some little pieces of pistachio nuts for the texture. This should not be a fine powder nor a paste.
  • Keep the dukkah in a glass jar. This spice blend on its own is delicious with many foods. You will not use the whole quantity for this salad.


Salad Dressing:

  • Mix all ingredients for the dressing in a small jar with a lid and shake vigorously.



  • Remove the husk and silk from your corn and lightly coat the cleaned ears with olive oil and sprinkle with sea salt. Grill the corn on a grill or a grill pan. Make sure to turn on all sides so that you obtain these dark grill marks all over. (In the video I mention that you can easily use boiled or microwaved corn but I should say that the flavour you obtain from grilling it is incomparable).
  • Set your corn aside to cool until you can handle and cut off the kernels, keeping them aside until ready to use.




  • If using a grill pan, on the same grill pan, grill your halloumi slices until you obtain these same grill marks on both sides, taking care not to burn. These will also add a lot of flavour to the salad.

Assembling the salad:

  • In a large salad bowl, start by layering your greens at the bottom. Add your corn and peach slices, scattering evenly everywhere. Add tomatoes, sliced red onion, and chickpeas.
  • Toss in the dressing (start by using only half the dressing and see if you need more once tossed).
  • Cut your halloumi slices in smaller pieces and top the salad with them.
  • Sprinkle with a few spoonful’s of dukkah.




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