Make the most of the end of stone fruit season with this incredibly fresh and delicious nectarine, halloumi & rocket salad. With a base of brown rice, it's a substantial dinner or great lunch option!

Nectarine Halloumi Salad 

Serves 4


2 Tbsp extra virgin olive oil
2 Tbsp honey
Juice of 1 lime
1/4 C coriander, finely chopped
1 tsp flakey sea salt
1/2 tsp whole grain mustard

1 C medium grain brown rice
190g halloumi, sliced thick
1/4 C sunflower seeds
1/4 C pumpkin seeds
1 avocado
Juice of 1 lime
Pinch flakey sea salt
250g baby rocket
1 red capsicum, chopped
2 nectarines, sliced

GoodFor Ingredients


To make the dressing, combine all ingredients into a glass jar and shake well. Set aside.

Cook the rice with 2 cups of boiling water in a pot for 15 minutes or under tender. Fluff up with a fork and allow to cool slightly.

Heat a small pan over medium heat and add a drizzle of olive oil. Once hot, cook your halloumi slices for 1-2 minutes per side or until lightly golden. Remove and place onto a paper towel to drain and cool. Using the same pan, toast your sunflower and pumpkin seeds for 1-2 minutes or until lightly toasted.  

Now that your rice is cool, mash your avocado and add this to the rice with the juice of 1 lime and pinch of flakey sea salt. Mix to combine.  

In a large bowl, toss together the rice mixture, rocket, capsicum, nectarines, toasted seeds and halloumi. Drizzle over the dressing you had put aside earlier. 

Nectarine Halloumi Salad

*Item not available online but is available in your local GoodFor store.

Photography by @thesaarahproject

Printable recipe PDF here.