Griddled Figs & Halloumi Salad

This dish of griddled fresh figs and halloumi on a bed of salad makes for a deliciously healthy lunch or light starter. Recipe courtesy of AGA Specialist Dawn Roads. 

Griddled Figs & Halloumi Salad

225g block of halloumi cheese

4 large Bursa figs

2 slices Serrano ham, cut in half

4 Roma tomatoes

1 tbsp olive oil

1 tbsp Balsamic vinegar

Salad:

Mixed salad leaves

Handful of rocket

Dressing:

1 tbsp balsamic vinegar

2 tbsp olive oil

½ tsp mustard

½ tsp honey

Salt and ground black pepper

To finish:

Flat leaf parsley, coarsely chopped

Balsamic vinegar – either aged or a balsamic glaze

Serves 2-3 for lunch or 4 for a starter

The AGA Cast-Iron Griddle gives beautiful caramelised stripes to the fruit and cheese. 

1. Cut the halloumi into 8 slices, quarter the figs and wrap 4 of the quarters in a piece of Serrano ham. Cut the tomatoes in half, lengthways. Whisk the oil and vinegar together and brush it on the halloumi, figs and tomatoes.

2. Heat the AGA Cast-Iron Griddle on the simmering plate until it is hot. Lay the halloumi, figs and tomatoes on the hot griddle and cook until caramelised stripes appear on the underside, then turn over to ‘brand’ the other side. 
 
3. Place the salad leaves and rocket into a bowl. Whisk all the dressing ingredients together, pour onto the leaves and toss together. Place the halloumi, figs and tomatoes over the leaves and garnish with flat leaf parsley and Balsamic vinegar.

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