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Fig, Haloumi, Orange and Basil Salad with Walnut Dukkah

February 15, 2015

Figs are about to burst onto the shelves and this salad is a delicious combination of flavours and textures that befriends this wonderful fruit beautifully. The walnut dukkah quantity is far more than you’ll need for 4 portions but is a convenient flavour addition for other summer salads.


Ingredients

(Serves 4)

2 tsp cumin seeds

2 tsp coriander seeds

100 g walnuts, roughly crushed

50 g toasted sesame seeds

1 tsp garam masala

1 tsp dried chilli flakes

1 tsp salt flakes

1 tsp cracked black pepper

350 – 400 g block haloumi, horizontally halved

1 tbsp olive oil

1 handful radicchio leaves

1 handful basil leaves

½ fennel bulb, thinly sliced

1 orange, segmented or diced

8 fresh figs, quartered

4 tsp pomegranate molasses

extra virgin olive oil

Method

  1. Toast the cumin and coriander seeds in a dry pan and then coarsely grind.
  2. Mix together with the walnuts, sesame, garam masala, chilli, salt flakes and pepper. Reserve to the side.
  3. Heat the olive oil in the same pan, dry the haloumi with kitchen paper before frying until golden on both sides.
  4. Cut each piece into 1 cm slices.
  5. Divide the radicchio, basil, fennel, orange and haloumi slices on four plates and then top with 8 fig quarters on each.
  6. Drizzle over a teaspoon of pomegranate molasses and a little extra virgin olive oil on each salad before garnishing with the walnut dukkah.

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