Grilled Nectarines with Halloumi and Mint Arugula

Warm halloumi slices meet caramelized nectarines and fresh mint arugula. A light summer dish that is ready in the pan and needs no long time at the stove.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 250 g Halloumi
• 3 pc Nectarines
• 2 pc Zucchini
• 150 g Arugula
• 1 bunch Mint
• 1 pc Lemon (juice and zest)
• 40 g Pumpkin seeds
• 3 tbsp Olive oil
• 1 tbsp Honey
• 1 tbsp Balsamic vinegar
• Salt
• Pepper

Method

1. Wash the nectarines, halve them, remove the pits and cut into wedges. Slice the zucchini thinly with a mandoline or knife.
2. Cut the halloumi into slices about 1 cm thick. Toast the pumpkin seeds without fat in a large pan until lightly golden and remove.
3. Heat 1 tbsp olive oil in the same pan and fry the zucchini slices over medium to high heat for about 2 minutes on each side, lightly salt them and remove.
4. Fry the nectarine wedges with 1 tbsp olive oil and the honey in the pan for 2 to 3 minutes, until they take on a little color. Remove.
5. Fry the halloumi in the pan with the remaining olive oil for 1 to 2 minutes per side until golden brown.
6. For the dressing, whisk together the lemon juice, balsamic vinegar, 1 tbsp olive oil, salt and pepper. Pick the mint leaves and chop them coarsely.
7. Toss the arugula, mint and lemon zest with the dressing and divide among plates. Arrange the zucchini, nectarines and halloumi on top, sprinkle with the pumpkin seeds and serve immediately.