Ingredients
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.
- 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.
