It’s not often I crave a salad, but when I do, it’s got to be a good one – and this fig and halloumi salad is a great one (when is anything with halloumi not great?). Despite feeling pretty fancy (it’s very rare that my dinner is this elegant), it’s nice and simple, with just 4 main ingredients – but they all bring their own little something to the table.
Grilled halloumi – for that irresistible saltiness, and something nice to chew on
Fresh figs – for sweet juiciness
Pistachio nuts – for a bit of crunch
…and of course, some crispy salad leaves to bring it all together.
All that’s left to do is to drizzle over the utterly gorgeous balsamic fig dressing. I could happily drink this stuff straight. It’s easy to make – just shake up a few ingredients in a small jar, or give them a quick stir in a bowl. Again, it’s all about the contrast in flavours – tangy balsamic vinegar and lemon juice are offset by a dollop of sweet fig preserve. The flavours are intense, so they’re perfect for drizzling over a big bowlful of salad.
The fig preserve I used was from St Dalfour. Their fruit spreads come in all sorts of gorgeous, unusual flavours (peach! cherry! pear! even kumquat!), which I’ve been slowly sampling for breakfast over the past few weeks on my toast and porridge. I’ve been so impressed by these fruity preserves. They’re actually sweetened with grape juice rather than being made with lots of added sugar, but you’d never know from tasting them – they’re just as sticky and sweet-tasting as any sugary jam. The fig preserve was perfect for adding that touch of sweetness to my balsamic fig dressing.
I’ve also been working with St Dalfour on a couple of other recipes this month, which have now gone live on their website – take a look if you’re interested!
I’ll soon be offering you guys the chance to win some St Dalfour goodies, so keep your eyes peeled for that if you’re a fan of all things fruity. In the meantime, hopefully this fig and halloumi salad will keep you happy. It’ll make you feel all kinds of fancy.
- 1 tbsp fig preserve
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp warm water
- 1/2 tbsp lemon juice
- 4 thick slices halloumi
- 2 large handfuls mixed salad leaves
- 4 fresh figs, halved
- 2 tbsp pistachio nuts, roughly chopped
First, make the balsamic fig dressing. Add the fig preserve, balsamic vinegar, olive oil, water and lemon juice to a small jar, and shake well to combine. Alternatively, add the ingredients to a small bowl, and mix well with a fork.
Cook the halloumi in a frying pan or griddle pan for a few minutes each side, until golden brown - there are more detailed instructions here if you need them.
Add a good handful of mixed salad leaves to two large bowls, and top with the grilled halloumi, fresh figs, and chopped pistachios. Drizzle over the balsamic fig dressing, and serve immediately.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.