zoom Fig, pomegranate and lentil salad with halloumi

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    Fig, pomegranate and lentil salad with halloumi

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    Fig, pomegranate and lentil salad with halloumi

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4


    1 small pomegranate, seeds
    2 tbsp lemon juice
    1 tsp honey
    ½ tsp ground cumin
    4 tbsp extra virgin olive oil
    250g cooked puy lentils
    6 ripe figs, stalks trimmed, each cut into 6 pieces
    small bunch flat leaf parsley, roughly chopped
    225g halloumi, drained, cubed and patted dry


    1. To make the dressing, whizz ½ the pomegranate seeds in a blender, then strain through a sieve into a bowl; discard the pulp. Add the lemon juice, honey, cumin and 3 tbsp oil and combine using a small whisk. Season and whisk again.

    2. Put the lentils in a serving bowl with the remaining pomegranate seeds, the figs and parsley. Add the dressing and stir to combine.

    3. Put a frying pan over a medium heat and add the remaining 1 tbsp oil and the halloumi. Cook the cubes for about 1 minute on each side, turning with tongs until golden and crisp all over. Tip into the salad and toss to mix. Serve straight away. 

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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