Posted by Kiran Meeda for Food and Drink

All products on this page have been selected by the editorial team, however Stylist may make commission on some products purchased through affiliate links in this article

Looking for a way to update your salads? Below, we run through 3 delicious halloumi salad recipes ready to whip up when the time calls for it.

When it comes to foods that unite meat eaters and vegetarians, halloumi is a clear choice. Creamy, salty and versatile enough to be grilled, baked or fried, there isn’t much to dislike about the Cypriot cheese. So, the question becomes: how do we incorporate it into our summer dishes? Adding it to a salad, of course. But we don’t want to whip up just any mundane dish.

We’ve consulted the recipe rolodex of three brilliant chefs to bring you the most flavourful, fruity and fresh halloumi salad recipes out there. All that’s left to do is scroll down to find your future go-to salad this season.

Firstly, Amsterdam-based chef Anas Atassi brings us a watermelon, halloumi and mint salad from his Syrian-based cookbook, Sumac. If you’re after a fruity crunch with a cooling effect, this is the one for you.

The chef behind shawarma restaurant Berber & Q, Josh Katz’s grilled halloumi salad combines the tangy taste of pineapple with a herby dressing, perfect for those who like a sweet and sour combination.

Lastly, when you’re in the mood for something mildly sweet, look to food writer Helen Graves’ halloumi with nectarines, tarragon and basil.

Anas Atassi says: “Watermelon and white cheese are delicious together and are often served as a dessert combination. And so I was inspired to create this simple salad, a fresh summer taste. It goes delightfully with most chicken and fish dishes.”

Heat a grill pan on medium heat and grill the halloumi slices for 2 minutes on each side.

In a large bowl, toss the watermelon, grilled halloumi and pomegranate seeds with the olive oil and 1 tablespoon of pomegranate molasses.

Transfer the salad to a large serving dish, sprinkle with mint leaves and drizzle the second tablespoon of pomegranate molasses.

From Sumac by Anas Atassi (£25, Murdoch Books), out now

Josh Katz says: “I don’t know anybody who doesn’t like grilled halloumi. There’s something about its salty, rubbery texture, which, when charred over fire, becomes irresistible.”

To make the pineapple ketchup, bring the pineapple, apricots, sugar and vinegar to the boil in a heavy-based saucepan over medium-high heat. Reduce the heat to a simmer and cook for 12-15 minutes, or until the pineapple is tender and the apricot softened.

Drain the fruits, reserving the cooking liquor in a cup, and transfer to a food processor. Blend the pineapple with the lemon juice and slowly add the reserved cooking liquor until completely smooth, neither too dry, nor too loose, with the consistency of mango chutney. Pass the ketchup through a sieve until smooth, then fold the red chilli through.

For the fennel salad, combine the fennel, red onion and herbs in a bowl. Add the sumac, lemon juice and olive oil, and stir through. The salad should be lightly coated, not wet. Season to taste with salt and pepper and add more lemon juice if needed.

For the grilled halloumi, set a barbecue up for grilling over high heat directly over the burning embers. Alternatively, set a ridged cast-iron skillet over high heat until smoking hot.

The grill needs to be searing hot to prevent the halloumi from sticking. Unwrap the cheese and pat dry with kitchen paper. Slice each block of cheese into 4 pieces, roughly 1cm thick. 

Grill the halloumi for 2-3 minutes on both sides, turning 45° halfway through the cooking of both sides to form a crosshatch pattern. Resist the urge to meddle with the cheese too much. It should form a deep char mark that will naturally cause it to unstick itself from the grill when it’s ready to be turned.

Transfer the halloumi to a serving plate, dot each piece of cheese with a dollop of pineapple ketchup and a small handful of the fennel and herb salad, then finish with an overly generous glug of olive oil around the plate.

From Berber & Q: On Vegetables by Josh Katz (£25, Kyle Books), out now

Helen Graves says: “Barbecued halloumi has fallen out of fashion, which is just a horrible mistake. I love to serve it with perfumed summer fruits like nectarines, and lots of soft herbs. Brushing the halloumi with oil before grilling it stops it sticking to the barbecue, which I think (I hope) is what puts a lot of people off cooking it. It’s an intense, salty cheese, which in my opinion is a selling point.”

Prepare a barbecue for direct cooking over medium heat. Brush the cut sides of the nectarines with a little neutral oil, then grill cut side down over direct heat, turning occasionally with tongs, for about 5 minutes, or until charred and softened.

Once cool enough to handle, dice the grilled nectarines and combine in a bowl with the tarragon, basil, chilli flakes, lemon and lime juices and a little salt.

Rub the halloumi slices with a little neutral oil to stop them sticking, and grill quickly over direct heat for a minute or so on each side, or until charred. Serve immediately, with the nectarine mixture.

To cook indoors: Preheat a cast-iron griddle pan over a high heat for at least 5 minutes, then rub the nectarines with a little neutral oil and cook, cut side down, for about 5 minutes, turning occasionally, until charred and softened. Rub the halloumi with oil and cook for a minute or so on each side, or until charred.

From Live Fire by Helen Graves (£26, Hardie Grant), out now

Sign up for our essential edit of what to buy, see, read and do, and also receive a free guide to the 101 Female Authors Everyone Should Have On Their Bookshelf.

Photography: Jeroen van der Spek; James Murphy; © Rob Billington