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Fig & halloumi salad

Fig & halloumi salad

By Ksenia Vasylenko
20’ Prep time
10’ Cook time
30’ Total time
421 Calories
4 Serving

Summary

Sweet and fleshy figs work well with salty cheeses like the halloumi in this mustard and maple syrup-drizzled salad.
Ksenia Vasylenko 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

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.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Cucumber
    Cucumber
    0.5
  • Fine green beans
    Fine green beans
    200 grams
  • Halloumi
    Halloumi
    225 grams
  • Mixed seeds
    Mixed seeds
    3 tbsp
  • Figs
    Figs
    6
  • Maple syrup
    Maple syrup
    2
  • Baby leaf & herb salad
    Baby leaf & herb salad
    100 grams
  • Wholegrain mustard
    Wholegrain mustard
    1 tsp

Nutrition Facts

View nutrition facts
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