Hot honey haloumi with nectarine and mint tabouli salad

Name: Hot honey haloumi with nectarine and mint tabouli salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 150g bulgur; 125ml olive oil; 80ml lemon juice; 1 eschalot, finely chopped; 1 small garlic clove, finely grated; 1 Lebanese cucumber, cut into 1cm cubes; 100g walnut; 250.00 ml mint leaves, finely chopped, plus extra leaves, to serve; 250.00 ml flat-leaf parsley, finely chopped; 200g haloumi, thickly sliced lengthways; 1 long red chilli, thinly sliced; 40.00 ml honey; 3 large yellow nectarines, halved, cut into wedges

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15m

Grilled honey haloumi with nectarine salad

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by Lucy Nunes

Delicious Team

Feb 13, 2026

Think outside the square and make the most of summer’s beautiful stone fruit by adding them to savoury dishes like this fresh tabouli salad. It's on the table in 30 minutes, making it a perfect light weeknight meal for a hot day. It’s also a great side for gatherings, served alongside barbecued meat or fish.

1 cup (150g) medium coarse bulgur
1/2 cup (125ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
1 eschalot, finely chopped
1 small garlic clove, finely grated
1 Lebanese cucumber, cut into 1cm cubes
1 cup (100g) walnuts, toasted, roughly chopped
1 cup mint leaves, finely chopped, plus extra leaves, to serve
1 cup flat-leaf parsley, finely chopped
200g haloumi, thickly sliced lengthways
1 long red chilli, thinly sliced
2 tbs honey
3 large yellow nectarines, halved, cut into wedges

Method

1.

Place the bulgur in a medium saucepan and add 1 1/2 cups (375ml) boiling water. Bring to the boil over high heat, stirring, then reduce heat to medium and simmer for 10-12 minutes, until softened. Transfer to a fine sieve and cool under cold running water. Drain well.
2.

Place oil, lemon juice, eschalot and garlic in a large serving bowl. Season with salt flakes and freshly ground pepper and stir to combine. Add bulgur, cucumber, walnuts and herbs. Toss to combine.
3.

Heat a medium frypan over medium heat. Add the haloumi slices and cook for 3-4 minutes, turning occasionally, until golden on all sides. Add chilli and drizzle with honey. Cook for 1 minute, or until honey bubbles, turning haloumi to coat in honey. Spoon onto the salad along with nectarines.
4.

Serve topped with extra mint.