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