Fig & halloumi salad
Sweet and fleshy figs work well with salty cheeses like the halloumi in this mustard and maple syrup-drizzled salad.
- Serves4
- CourseLunch
- Prepare20 mins
- Cook10 mins
- Total time30 mins
Ingredients
- 3 tbsp mixed seeds
- ½ unwaxed lemon, zest and juice
- 3 tbsp olive oil
- 1 tsp wholegrain mustard
- 2 maple syrup
- 225g halloumi, cut into 0.5cm slices
- 200g fine green beans
- ½ cucumber
- 100g pack Baby Leaf & Herb Salad
- 6 figs, quartered
Method
Toast the seeds in a dry frying pan over a medium heat for 4 minutes or until starting to turn golden; transfer to a bowl. For the dressing, in a small bowl, mix the lemon zest and juice, 2 tbsp oil, the mustard and maple syrup; season and set aside.
Drizzle the halloumi with the remaining 1 tbsp oil; fry in the same pan over a medium heat, turning regularly, for 2-3 minutes, until golden, then turn off the heat. Meanwhile, bring a pan of water to the boil and cook the beans for 2 minutes, then drain, refresh under cold water and cut in half.
Halve the cucumber lengthways, scoop out and discard the core, then cut into 0.5cm slices. Add to a bowl with the salad leaves, beans and quartered figs. Drizzle over the dressing and gently mix to coat everything. Transfer to a serving platter, bringing the fi gs to the surface. Put the halloumi on top, scatter over the toasted seeds and serve straight away.
Cook’s tip
Waitrose Blueprint Côtes de Provence Rosé, France (£9.99/75cl). A classic, pale Provençal pink will balance the figs and halloumi without overpowering the salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,741kJ/ 421kcals |
|---|---|
Fat | 31g |
Saturated Fat | 12g |
Carbohydrates | 15g |
Sugars | 13g |
Fibre | 4.7g |
Protein | 19g |
Salt | 1.8g |