Personally I like to just pluck them from the tree, rip open the fig and devour the whole thing.
This combination is a bit of a classic and takes very little time to whip up. The key to any great salad is fresh, seasonal ingredients and a dressing which enhances and brings it all together.
Serves 2
Dressing
1 Tbsp extra virgin olive oil, plus extra for cooking
1 Tbsp runny honey
½ lemon, juiced
salad
4 fresh, ripe figs, stemmed
1 red onion, cut into ½ cm wedges
100g roquette, washed, dried
50g hazelnuts, toasted, lightly crushed
150g (approx) halloumi cheese, cut into ½ cm thick slices
Sea salt flakes
Freshly cracked pepper
Method
Begin by making the dressing; Whisk together the olive oil, honey and lemon juice, add a pinch of salt and set aside.
Heat a non-stick fry pan up over a moderate temperature. Drizzle in a little oil and place the onion wedges flat side down. Cook for 2-3 minutes each side, you want the onions, charred on the outside but still tender and sweet.
Tear open the figs and add flesh side down on to the hot pan. Press the figs down a little so they also charr a little as this will add an intensity in flavour. Remove the onions and figs and set aside.
Scatter the roquette leaves over a platter or two plates, arrange the onions and figs on top, scatter over the hazelnuts. Set aside.
Return the pan to the heat and when hot add the halloumi slices. Cook the halloumi for 2 minutes each side or until golden and the cheese just starts to loosen. Arrange the halloumi onto the salad, add the dressing quickly to the hot pan, turn off the heat and swirl the dressing around the pan. Pour the warm dressing over the salad, sprinkle with a little sea salt and enjoy.
