Fig and halloumi salad
This fig and halloumi salad is a super-easy salad for a laid back lunch or supper. Serve it on mixed salad leaves – such as baby spinach, watercress and rocket – and with some crusty, healthy bread or flatbread.
Ingredients
Method
- Thickly slice (about 2 cm) the halloumi and pat dry with paper towels.
- Whisk together the lemon juice, vinegar, chilli flakes, thyme, a pinch of salt and honey. Add 2 Tbsp of olive oil; sample it and adjust the seasoning, lemon juice or oil to your taste.
- Heat some oil in a frying pan over medium-high heat. Fry the halloumi pieces in batches until golden – about 1 or 2 minutes on each side. Transfer them to a plate lined with paper-towel.
- Toss the salad leaves with most of the dressing.
- Halve or quarter the figs, depending on their size.
- Arrange a few pieces of fried halloumi and figs on top of a handful of salad per plate and drizzle with the remaining dressing.