Seared Halloumi Cheese and Nectarine Salad

Whisk 3 Tbsp. fresh lemon juice, 1 Tbsp. pomegranate molasses, 1 tsp. sumac, ¼ cup olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine; set dressing aside.

Pat one 8–10-oz. package Halloumi cheese, sliced ½" thick, halved, dry with paper towels (this will keep the oil from spattering when you cook the cheese). Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange Halloumi in pan in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook until golden brown on other sides, about 2 minutes. Transfer Halloumi to paper towels and let drain.

Add Halloumi, 3 ripe medium nectarines, cut into ½"-thick wedges, 1 small red onion, thinly sliced, 4 red radishes, trimmed, quartered, ½ cup coarsely chopped parsley, and ½ cup mint leaves to reserved dressing; toss to coat. Taste and season salad with more salt if needed. Transfer to a large shallow bowl or platter to serve. Do ahead: Dressing can be made 3 days ahead; cover and chill. Halloumi can be cooked 6 hours ahead; store airtight at room temperature. Salad can be made 3 hours ahead; cover and chill.