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.

 

 

 

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.