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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g 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

Method
 

  1. Thickly slice (about 2 cm) the halloumi and pat dry with paper towels.
  2. 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.
  3. 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.
  4. Toss the salad leaves with most of the dressing.
  5. Halve or quarter the figs, depending on their size.
  6. Arrange a few pieces of fried halloumi and figs on top of a handful of salad per plate and drizzle with the remaining dressing.