"I don’t know about you, but I feel like I currently need light food that requires minimal effort when it comes to cooking. I also always feel that I need to make the most of the fruit on offer at this time of the year as it seems to pass so quickly. It seems wrong to buy things like apricots, melons or figs in November and despite the fact that figs are never really in season in the UK, they are nevertheless in season in Mediterranean countries and don’t require to be flown half way around the world."
Of course I also dream of living in a sunny place where these kind of fruit do literally grow on trees, but as that’s not likely to happen any time soon, I will have to make do with food that can at least make me feel like I’m on holiday.
I always like the idea of mixing sweet and salty and this dish has exactly that. The saltiness of the halloumi cheese, the sweetness of the figs and honey and a peppery kick from the rocket are a great combination and even when it’s really hot and stuffy outside, this salad will leave you satisfied, but not overly full. So, if you’d like to know how to quickly put this together, read on.
In a dry griddle pan, fry the halloumi slices on a medium heat until browned. Leave to cool.
Cut the figs into six pieces each.
In a bowl, mix together the honey and vinegar, then add the olive oil, sesame seeds and season with salt and pepper.
Put the rocket onto a large platter. Arrange the figs and grilled halloumi slices. Drizzle the vinaigrette over the salad and serve.
It really is that quick and simple. I hope you like it. Bon Appétit.