Juicy grilled peach, bacon and haloumi salad with pickled red onions

When it comes to summer eating, it’s hard to beat Nadia Lim's grilled peach, bacon and haloumi salad recipe. Serve as a side dish, or as the main event - it's delicious enough to shine either way

By Nadia Lim
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 red onion, thinly sliced
  • oil, for grilling
  • 4 rashers bacon (any kind; Nadia used streaky), diced
  • 3 ripe peaches, stoned, cut into 6-8 wedges each (nectarines would be delish, too)
  • 200 gram haloumi, sliced 1cm thick
  • 4-6 large handfuls baby rocket and/or radicchio leaves (or even a mix of baby spinach and mesclun greens)
  • 2 teaspoon liquid honey
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon wholegrain mustard*


  • 1
    Mix wine vinegar and sugar in bowl. Add onion, toss and leave to marinate.
  • 2
    Heat a drizzle of oil on barbecue hotplate or in a frying pan or grill pan. Cook bacon until crispy; set aside. Grill peaches (in bacon fat) for a couple of minutes on each side until caramelised; set aside. Grill haloumi for 1-2 minutes on each side until golden.
  • 3
    Arrange salad leaves on a large platter. Add bacon, peaches and haloumi. Drain onion (reserve liquid) and scatter on top.
  • 4
    Mix the reserved liquid with the dressing ingredients. Dress the salad just before serving.


  • Serves 4-6. - Pat haloumi slices dry with paper towels before cooking to help them go golden. * Check label is eating gluten-free.

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