Rocket & Watercress Salad with Roasted Figs & Haloumi

Inspired by a recipe by Yotam Ottolenghi & Sami Tomimi

from Jerusalem: A Cookbook

Vegetarian

Makes a meal for one person or side dish for two


Note:  Really you don't have to be too fussy about quantities here, just adjust to suit what you have on hand or to suit the number of mouths you want to feed


approx 100g (3-1/2 oz) haloumi, thickly sliced

2 tablespoons extra virgin olive oil, plus extra for dressing

1-2 slices of sourdough bread, cut into cubes

small handful of raw almonds, very roughly chopped

1 teaspoon sumac

chilli flakes to taste

4x fat, juicy, fresh figs, cut into quarters

2x large handfuls rocket & watercress leaves, mixed

juice of 1/2 lemon

flaky sea salt


Heat a small pan over medium heat, and once the pan is hot, dry fry the haloumi slices until golden on both sides.  Remove and set aside to cool.

Wipe out the pan, add one tablespoon of the olive oil, and return the pan to the heat.  Once the oil is hot, add the bread and almonds to the pan and cook until they are crisp and golden, stirring regularly.  Remove from the heat, add the sumac and chilli flakes, and a small pinch of flaky sea salt.  Toss to combine well, then remove from the pan and set aside to cool.

Meanwhile, wipe out the pan again and return to the heat.  Add the remaining tablespoon of oil to the pan and, once hot, add the figs.  Saute for several minutes, turning regularly until the figs are caramelised and softened and juices starting to run.  Remove and set aside while you assemble the salad.

Put rocket and watercress leaves into a serving bowl or platter.  Add the toasted bread and almonds and toss well.  Tear or chop the haloumi slices into bite sized pieces and distribute evenly amongst the leaves.  Arrange the roasted figs over the top, squeeze over the lemon juice, and drizzle generously with the extra virgin olive oil.  Taste and sprinkle over another pinch of flaky sea salt if necessary.



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