Author Notes
Fresh figs has slowly become one of my favourite fruits. It's easy to eat, with no seeds and no peeling. It is perfect for a refreshing and easy to make salad. There's nothing complicated about this dish. The only cooking involved is grilling or pan-frying the halloumi slices. So if you are too busy at work and have no mood to cook a full on hot meal when you get home, this will be a good option. Cut, grill, toss, plate and eat. Simple. —Ai Pheng Y
Ingredients
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125g
halloumi
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2
figs (quartered)
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1/2
orange
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1 teaspoon
extra virgin olive oil
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pomegranate
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salad leaves
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handful of mint leaves
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honey
Directions
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Segment half of an orange and reserve its juice in a bowl.
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Quarter the figs and remove the pomegranate seeds from the fruit.
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Squeeze the juice from half a lemon into the bowl with orange juice.
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Pour a teaspoon of extra virgin olive oil and mix.
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Slice the mint leaves and save some whole leaves for garnish.
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Grill the halloumi slices and set aside.
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Place the sliced mint leaves and salad into the bowl with dressing.
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Toss until salad leaves are coated with dressing.
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Transfer dressed salad on to a plate, arrange the quartered figs and segments of oranges on the plate.
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Drizzle some honey over the salad.
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Sprinkle the pomegranate seeds over the salad and garnish with a few mint leaves.
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