Grilled salad with halloumi peach tahini cream
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Grilled salad with halloumi, peach and tahini pomegranate cream

I've been firing up my barbecue for a long time now, and not just for meat. And since I conjured up this barbecue salad for the first time, the barbecue flame is also lit for delicious halloumi and a few really juicy peaches. These two ingredients are the perfect topping for an incredibly delicious salad.

A barbecue salad to satisfy your appetite

The basis is a green salad of your choice. The main thing is crisp and fresh. Of course, you can vary or buy a salad mix. For me, fennel, chickpeas, walnuts, radishes, parsley and mint are a must. When everything comes together, you get to taste something different in every bite. Sometimes the mint is in the foreground, then the fennel, then the delicate texture of the chickpeas, the crunchy walnuts or the wonderful spiciness of the radishes. The keynote, however, is tahini and pomegranate.

Tahini & Pomegranate: A brilliant combination

The dressing is a delicious cream of nutty tahini and tart pomegranate syrup. So you can safely put the oil and vinegar aside for now. Because the dressing is creamy, it sticks to the salad and gives it a really nice velvety touch. But this is "only" the fantastic basis for the grilled halloumi and the peach slices.

Halloumi and peach topping

Last but not least comes the topping that gives the salad its grilled character: grilled halloumi and grilled peaches. I could actually just stuff myself with these two ingredients all day, but then the delicious salad would be wasted. In combination with the wonderfully wild lettuce bed, this salad not only makes you really full, but also mega happy! Try it out!

Recipe for grilled salad with halloumi, peach & tahini pomegranate cream

Grilled salad with halloumi peach tahini cream
Print recipe
Preparation time 20 minutes
Preparation time 5 minutes
Total time 25 min.
Servings 4 Servings


Tahini pomegranate cream

Grilled salad

  • 250 g Halloumi
  • 250 g Lettuce (e.g. iceberg, lettuce, etc.)
  • 150 g Fennel
  • 100 g cooked chickpeas
  • 30 g Walnuts
  • 3 Radish
  • 1 Red onion
  • 2 Peaches (not too soft)
  • 10 g Flat leaf parsley
  • 10 g Mint
  • 1 TL Za'atar
  • Salt, pepper


Tahini pomegranate cream

  • Mix the tahini with water and pomegranate syrup to a cream and then season with salt and pepper.

Grilled salad

  • Pluck or cut the lettuce into bite-sized pieces.
  • Halve the fennel and cut into thin slices.
  • Slice the radishes. Peel the onion and cut into rings.
  • Pluck the mint and parsley from the stems and chop them coarsely or leave them whole.
  • Chop the walnuts very coarsely.
  • Pit the peaches. Cut the peaches into quarters and separate them from the stone. Then cut the peaches into slices or slits.
  • Cut the halloumi into thumb-thick slices.
  • Grill the halloumi and peaches for up to one minute on both sides.
  • Mix all the ingredients together, except for the halloumi and peaches, and mix with the tahini-pomegranate cream.
  • Top the marinated salad with grilled halloumi and peaches.
  • Season to taste with salt and pepper.


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Be sure to try the warm chickpea salad Balilah. And for everything about chickpeas and more recipe ideas, check out my chickpea guide.

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