Halloumi and caramelised figs salad

Posted on February 22, 2014

3


As promised, here is the salad recipe I previewed in the last post. This time though, the recipe hasn’t been inspired from any recent meals, it was just borne from the fact that my parent’s fig tree has started to fruit. So again, I’ve been spoilt with a nice supply of plump figs. Previous experience tells me that figs go wonderfully well with salty things, so why not pair it with my favourite type of cheese?

IMG_8177

Caramelising the figs will add a layer of complexity to this otherwise very minimalistic salad. If you’ve not tried grilling or pan frying figs before, you are seriously missing out on a glorious food and I implore you to caramelise some figs asap! The smell of figs being caramelised is intoxicating; intensely sweet with light floral notes. One whiff and you will fall in love. You don’t need to cook the figs for very long, just heat it enough to release the heady fragrance of caramel. And make sure the heat is high enough so that the figs sear, not stew! I like to peel my figs, but this is optional and I have to admit that it doesn’t look as nice as having the green skins intact. I will also concede that figs hold their shape better with its skin on. But nevermind, I don’t mind wonky looking figs in salads. It lends a more organic feel to the dish wouldn’t you say? 😛

IMG_8199

I would recommend the below recipe to serve 2 as a starter or part of a multi course meal. If you wanted to make it a single serve, halve the amount of halloumi. Downing 100g of halloumi on your own will kind of negate the health benefits of eating a salad. No one wants to hear it, but take your cheese in moderation folks!

RECIPE – Salad of halloumi and caramelised figs (serves 2 as starter or meal accompaniment)

Ingredients:

  • 3 ripe figs, peeled and sliced (peeling is optional)
  • ~100g halloumi sliced
  • 2 cups loosely packed mixed salad leaves, washed and spun dry
  • 2 tablespoons toasted and crushed hazelnuts (or walnuts)
  • extra virgin olive oil (EVOO) for cooking and drizzling
  • lemon wedges to serve

Method:

  1. Heat a non-stick fry pan on medium to high heat and brush with a thin layer of EVOO.
  2. Place halloumi slices and fig slices onto hot pan and brown both sides. Once golden, remove from heat.IMG_8179
  3. Pile a mound of salad leaves on serving plate. Arrange halloumi slices and fig slices on top of salad leaves. Pour over any pan juices, scatter with toasted hazelnuts and drizzle with EVOO.
  4. Serve immediately with lemon wedges.IMG_8182

Easy peasy right? When using ingredients with such strong flavours, there really isn’t much you need to do to it. 5-10 minutes of prep time to deliver a healthy and delicious meal. This is the current house favourite and it’ll be my go to recipe when I want to whip up a salad to impress. Enjoy!

Advertisements