Halloumi Salad

For the Salad

• • --- 1 package (250g) fresh goat and sheep halloumi
• • --- 2 tablespoons olive oil
• • --- ⅓ teaspoon chili flakes
• • --- 2 tablespoons honey
• • --- 1 package (125g) mixed salad greens (arugula, baby spinach, lollo rosso)
• • --- 4-5 dried figs, sliced
• • --- ¼ cup toasted hazelnuts, roughly chopped
• • --- 3 tablespoons pistachios, roughly chopped
• • --- 2 tablespoons dried cranberries
• • --- 1 tablespoon toasted sesame seeds

For the Dressing

• • --- 3 tablespoons olive oil
• • --- 1 tablespoon mustard
• • --- 2 tablespoons fig jam
• • --- 1 teaspoon balsamic vinegar or lemon juice
• • --- 1 pinch salt

Baking the Halloumi

1. 1. Preheat the oven to 200°C (fan-assisted). Slice the halloumi into 6-8 thick pieces. Place them in a small baking dish and drizzle with olive oil on both sides. Add the chili flakes and honey. Bake in the preheated oven for 12-15 minutes until the halloumi is golden brown and caramelized. (No need to flip).

Preparing the Dressing

1. 1. In a bowl, whisk all the ingredients together until well combined.

Assembling the Salad

1. 1. Arrange the salad greens on a large platter. Sprinkle with hazelnuts, pistachios, cranberries, and sesame seeds. Place the warm baked halloumi on top. Drizzle with the dressing and serve.