Summer dining is all about bold, bright flavors and meals that feel both luxurious and effortless. This Grilled Peach & Halloumi Salad is the epitome of that spirit. Imagine the scene: juicy, caramelized peaches, sizzling slabs of salty halloumi cheese, and a bed of peppery arugula, all brought together in a symphony of taste and texture. It’s a dish that looks like it came from a high-end bistro but is deceptively simple to create in your own kitchen.
The true star of this show, however, is the dazzling glaze. We’re taking a classic sweet-and-tangy honey-lime dressing and giving it a thrilling, fiery transformation with our Scorpion Gourmet Extra Hot Sauce. The intense heat of the sauce doesn't just add spice; it performs a balancing act. The sweetness of the peaches and honey provides the perfect canvas for the heat, allowing the sauce's complex flavors of roasted garlic and carrot to emerge, while the fiery kick brilliantly cuts through the rich, salty halloumi. This isn't just a salad; it's an experience for the senses.
Ingredients
- 3-4 Ripe but Firm Peaches - Halved and pitted.
- 1 (8-9 oz) block Halloumi Cheese - Sliced into ½-inch thick slabs.
- 5 oz Arugula - About one standard clamshell package.
- 1/4 Red Onion - Very thinly sliced.
- 1/4 cup Fresh Mint or Basil - Leaves torn or roughly chopped.
- 1-2 teaspoons Scorpion Gourmet Extra Hot Sauce - Start with 1 tsp! This is potent.
- 2 tablespoons Honey
- 2 tablespoons Fresh Lime Juice - About 1 large lime.
- 3 tablespoons Extra Virgin Olive Oil - Plus more for brushing.
- To taste Salt and Black Pepper
- 1/4 cup Optional: Toasted Pecans or Walnuts - For crunch.
Instructions
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Make the Scorpion Glaze
In a small bowl or jar, whisk together the honey, fresh lime juice, 3 tablespoons of olive oil, and the Scorpion Gourmet Extra Hot Sauce. Start with 1 teaspoon of the hot sauce. Whisk vigorously until the honey is fully incorporated and the dressing is emulsified. Taste carefully and add more hot sauce in ¼ teaspoon increments if you desire more heat. Set aside.
The vibrant glaze combines sweet honey, tangy lime, and Scorpion Gourmet's intense heat for maximum flavor impact. -
Prepare for Grilling/Pan-Searing
Brush the peach halves lightly with olive oil. Pat the halloumi slices completely dry with a paper towel—this is crucial for getting a good sear. Heat a grill pan, outdoor grill, or a regular skillet over medium-high heat.
Proper preparation ensures perfect grill marks and crispy halloumi texture - key to salad success. -
Cook the Peaches and Halloumi
Place the peach halves cut-side down on the hot grill/skillet. Cook for 3-4 minutes without moving, until they have distinct grill marks and are slightly softened. Remove to a plate. Add the halloumi slices to the same hot surface. Cook for 2-3 minutes per side, until golden brown and crispy. Remove from heat.
Watch as the peaches caramelize and halloumi develops its signature golden crust - the magic of heat transformation. -
Assemble the Salad
In a large serving platter or individual bowls, create a bed of arugula. Scatter the thinly sliced red onion over the top. Arrange the warm grilled peaches and seared halloumi slices over the greens.
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Dress and Serve
Drizzle the Scorpion Honey-Lime Glaze generously over the entire salad. Garnish with torn fresh mint or basil leaves and toasted nuts, if using. Add a crack of black pepper and a small pinch of salt (be cautious, as halloumi is already salty). Serve immediately while the peaches and halloumi are still warm.
Pro Tips
- Peach Pick: Use peaches that are ripe but still firm. If they're too soft, they'll turn to mush on the grill.
- Dry Halloumi = Crispy Halloumi: The single most important step for perfect halloumi is patting it bone-dry. This ensures a beautiful golden sear instead of steaming.
- Glaze with Caution: Our Extra Hot Sauce is intense! Start with a small amount in the glaze. You can always add more, but you can't take it out. For a mixed crowd, serve the glaze on the side.
- Warm Salad Magic: The contrast between the warm grilled components and the cool, crisp greens is key. Assemble and serve immediately after cooking.
Recipe Variations
- Main Course Upgrade: Add grilled chicken breasts or large shrimp alongside the peaches to transform this into a satisfying main dish.
- Cheese Swap: If you can't find halloumi, try pan-seared blocks of firm feta or serve the salad with creamy burrata in the center.
- Daredevil Dipping: For a fun appetizer, skip the greens. Serve the grilled peaches and halloumi on a platter with the Scorpion glaze in a bowl for dipping.
- Nectarine Nirvana: Peaches not in season? This recipe works beautifully with firm nectarines or even thick slices of pineapple.
Serving Suggestions
This salad is a complete meal on its own for a light lunch or dinner. For a more substantial spread, pair it with a simple grilled protein like chicken or fish. Serve with a crisp, slightly sweet white wine like a Riesling or a Sauvignon Blanc to complement the spicy-sweet flavors. A glass of iced tea also makes a refreshing companion.
Conclusion
This Grilled Peach & Halloumi Salad is proof that a little daring in the kitchen leads to incredible rewards. It showcases how the Scorpion Gourmet Extra Hot Sauce can be a tool for sophistication, adding a layer of complexity and excitement that elevates a simple salad into a memorable culinary event. This recipe is a celebration of contrast and a challenge to your palate. We encourage you to embrace the heat and experiment with this versatile glaze on other grilled vegetables, pizza, or even as a wing sauce. Dare to be bold with the boldest sauce on our chart!
