Grilled Apricot and Halloumi Salad

This salad encapsulates all things summery.

A tasty, juicy salad recipe, courtesy of The Co-op. Can be served as either a start or a main.



  • 4 tbsp Co-op olive oil, plus extra for brushing
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp Co-op orange juice
  • 12 fresh mint leaves, finely chopped (optional)
  • Freshly ground black pepper
  • 60g Co-op halloumi
  • 3 Co-op apricots, stoned and halved
  • 120g Co-op rocket
  • 2 tbsp pumpkin seeds, toasted (optional)
  1. Whisk together the olive oil, Dijon mustard, red wine vinegar and orange juice.
  2. Stir through the mint leaves, if using, season with black pepper and set aside.
  3. Cut the halloumi in half lengthways then slice into 12 pieces. Brush the halloumi and apricots with a little olive oil, then fry in a griddle pan for 2-3 mins on each side.
  4. Toss the rocket in half the dressing and arrange on a serving plate, then top with the apricots and halloumi.
  5. To serve, drizzle over the remaining dressing and sprinkle with the pumpkin seeds, if using.
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