Name: Fig and halloumi salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 250g block of halloumi, sliced thickly; Juice of ½ lemon, plus more as needed; 1 Tbsp rice vinegar; Couple of pinches of dried chilli flakes; 1 Tbsp honey; 2 Tbsp olive oil; 1 sprig of thyme, leaves finely chopped; Salt & pepper; 4 handful of mixed salad leaves; 4 large fresh figs (or 8 small ones); Olive oil to cook

Fig and halloumi salad

6 Jan 2016

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

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

250g block of halloumi, sliced thickly
Juice of ½ lemon, plus more as needed
1 Tbsp rice vinegar
Couple of pinches of dried chilli flakes
1 Tbsp honey
2 Tbsp olive oil
1 sprig of thyme, leaves finely chopped
Salt & pepper
4 handful of mixed salad leaves
4 large fresh figs (or 8 small ones)
Olive oil to cook

Instructions

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.