Grilled halloumi, peach and mint Summer Braai Salad

Grilled halloumi, peach and mint Summer Braai Salad

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  • 4 yellow peaches, halved, stones removed
  • 250g haloumi, cut into 1cm slices
  • 1 tbs extra virgin olive oil
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 baby cos lettuce, quartered lengthways
  • 150g shaved ham off the bone, roughly torn
  • 1/2 cup (80g) green olives, sliced into cheeks
  • 1/2 bunch mint, leaves picked
  • 1/2 cup (50g) flaked almonds, roasted


  • 1 1/2 tbs white wine vinegar
  • 1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
  • 1/3 cup (80ml) extra virgin olive oil


  1. Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.


  1. For the dressing, whisk all ingredients in a small bowl and set aside.
  2. Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.

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