Griddled fig, pecan & halloumi salad

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olive magazine

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Recipe by olive magazine

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1. Heat a griddle pan (chargrill) until very hot. Cook the halloumi for a few minutes each side until golden. Remove and keep warm.
2. Brush the figs with a little olive oil. Put them cut-side down on the griddle pan and cook for 2-3 mins. Remove carefully.
3. Whisk all the dressing ingredients together in a bowl and season. Divide the rocket between six serving plates and top with the halloumi and figs. Scatter the pecans over and drizzle with the dressing.

Per serving

260 kcalories, protein 9.5g, carbohydrate 9.5g, fat 20.6 g, saturated fat 6.3g, fibre 2.1g, salt 1.32 g

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• chillihaha

  01 October 2009

  chillihaha rated and commented on this recipe

  

  I made this for my starter at a dinner party last week. My goodness, it was good ! I was cautious with the harissa first time I made it and added only 1 spoonful, not 2. Everyone commented on what a wonderful starter it made. The next night, still having ingredients left over, I made it again for supper, adding tomatoes to the salad and slightly more harissa to the dressing. Truly wonderful. This will become a regular feature on our menus from now on.

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Ingredients

• 200g block halloumi cheese , sliced into 6
• 9 fresh figs , halved
• 150g rocket
• 50g pecan halves, roughly chopped

For the dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp rose harissa , or use normal harissa
• 1 tbsp coriander , chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Vegetarian

Ingredients

• 200g block halloumi cheese , sliced into 6
• 9 fresh figs , halved
• 150g rocket
• 50g pecan halves, roughly chopped

For the dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp rose harissa , or use normal harissa
• 1 tbsp coriander , chopped

Per serving

260 kcalories, protein 9.5g, carbohydrate 9.5g, fat 20.6 g, saturated fat 6.3g, fibre 2.1g, salt 1.32 g

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