Seared Halloumi And Fig Salad

  • 9 oz halloumi cheese
  • 6 ripe figs
  • 1 large bag of assorted salad leaves
  • 3 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • 8 caper berries
  • salt and freshly ground black pepper
Heat a griddle or non-stick frying pan, and cut the halloumi into 8 slices. Cook on each side for 4-5 minutes, or until browned. Cut the figs into halves or quarters. Toss the salad leaves in the olive oil and balsamic vinegar, and divide between four plates. Arrange the halloumi on the salad leaves, with the figs and the caper berries on top. Season with salt and pepper and serve immediately.

TIP. A perfectly ripe fig should be soft, but not so squishy that it splits when you press it lightly.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.