Baby Arugula and Herb Salad with Dried Figs and Halloumi

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Baby Arugula and Herb Salad with Dried Figs and Halloumi

Halloumi, a Greek cheese that stays firm when grilled, is great when paired with dried figs for an unusual salad with a great mix of sweet and salty flavors. When fresh figs are in season, you can use them instead for a variation on this dish. Just cut the fresh figs in half, brush them lightly with olive oil and grill them for a few minutes alongside the halloumi until they are slightly softened before adding them to the salad.

 

Baby Arugula and Herb Salad with Dried Figs and Halloumi

 

Ingredients

 

  • 1/4 lb. (125 g) halloumi cheese, sliced crosswise into pieces 1/3 inch (9-mm) thick
  • 2 Tbs. olive oil, plus more for brushing
  • 2 Tbs. fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 6 cups (6 oz./185 g) loosely packed arugula
  • 1/4 cup (1/4 oz./7 g) coarsely chopped fresh basil
  • 1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley
  • 8 dried figs, coarsely chopped

 

Directions

 

1. Prepare a medium-hot fire in a grill.

 

2. Brush the cheese with olive oil. Arrange the cheese on the grate directly over the heat. Grill, turning once, until nicely grill-marked, 2 to 3 minutes per side. Set aside.

 

3. In a large bowl, whisk together the lemon juice and the 2 Tbs. olive oil. Season well with salt and pepper. Add the arugula, basil and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the figs and cheese. Serve immediately. Serves 4.

 

BURGER_NIGHT

 

 

For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan.

 

 

 

 

 

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Baby Arugula and Herb Salad with Dried Figs and Halloumi
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