Fig & halloumi salad
Sweet and fleshy figs work well with salty cheeses like the halloumi in this mustard and maple syrup-drizzled salad.
- Gluten freeVegetarian
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- 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
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.
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.
Typical values per serving when made using specific products in recipe