Peach, Hot Honey Halloumi & California Walnut Salad

By Diana Layton · 2026-09-30

A vibrant summer salad with juicy peaches, golden hot honey halloumi, crunchy California walnuts and fresh herbs, all finished with a simple lemon dressing. Packed with flavour, texture and goodness, it's perfect for a light lunch or easy dinner.

Ingredients

• 3 ripe peaches, stoned and cut into wedges
• 1 small head of radicchio, shredded
• 1 handful rocket leaves
• 10 fresh mint leaves
• 200g cherry tomatoes, halved
• 30g pomegranate arils
• 200g halloumi, sliced
• 2 tsp hot honey
• 60g California walnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• 1/2 tsp wholegrain mustard
• Freshly ground black pepper

Method

1. Arrange the shredded radicchio and rocket on a large serving platter.
2. Scatter over the cherry tomatoes, sliced peaches and fresh mint leaves.
3. Heat a non-stick frying pan over a medium heat and fry the halloumi for 2–3 minutes on each side until golden and crisp.
4. Drizzle the hot honey over the halloumi in the pan and allow it to bubble for 20–30 seconds, turning the halloumi to coat it lightly in the glaze.
5. Transfer the hot honey halloumi straight onto the salad.
6. Scatter over the pomegranate and California walnuts, making sure each serving contains approximately 30g.
7. Whisk together the olive oil, lemon juice, wholegrain mustard and pepper, then drizzle over the salad and serve immediately.