Griddled Fig, Pecan & Halloumi Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g block halloumi cheese, sliced into 6
• 9 fresh figs, halved
• 150g rocket
• 50g/2oz pecan halves, roughly chopped
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp rose harissa, or use normal harissa
• 1 tbsp coriander, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pecan halves in a dry frying pan over medium heat for 3 to 4 minutes, stirring often, until fragrant. Tip them onto a plate and set aside.

2. Heat a griddle pan over high heat until very hot.

3. Brush the halloumi slices and fig halves with some of the olive oil. Griddle the halloumi for 2 minutes per side until golden, then set aside. Griddle the figs cut side down for 2 to 3 minutes until charred and softened.

4. Whisk the rose harissa (or normal harissa, if using) with the lemon juice and the remaining olive oil to make a dressing.

5. Put the rocket in a large bowl and add the figs, halloumi, pecans and chopped coriander. Drizzle over the dressing, toss gently and serve straight away.