Salads
Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
Salads
Cypriot Halloumi Fig Salad
Halloumi and fig salad pairs salty warm cheese with ripe sweet figs, peppery leaves and toasted walnuts. Balsamic vinegar and lemon sharpen the fruit, while mint provides a fresh aroma. Timing matters because grilled halloumi firms as it cools.
🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use ripe figs that hold their shape when quartered. Dry halloumi before cooking and choose honey or grape molasses deliberately because their flavours differ. Toast walnuts gently and cool them before adding to leaves.
Prepare the dressing and fruit before grilling the cheese. Dress leaves lightly, arrange figs, then add freshly cooked halloumi. Finish walnuts and mint immediately before serving.
A wet plate may contain overripe figs or too much dressing. Rubbery cheese likely sat too long after grilling. If sweetness dominates, adjust acid in the dressing rather than increasing the sweetener.
About This Recipe
Halloumi and fig salad pairs salty warm cheese with ripe sweet figs, peppery leaves and toasted walnuts. Balsamic vinegar and lemon sharpen the fruit, while mint provides a fresh aroma. Timing matters because grilled halloumi firms as it cools.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Grill pan
- ✓ Mixing bowl
- ✓ Knife and board
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the figs: Wipe figs clean, remove tough stems and quarter them without pressing the soft flesh.
- Make the dressing: Whisk olive oil, balsamic, honey or grape molasses, lemon and black pepper.
- Grill the halloumi: Pat slices dry and cook on a hot dry griddle for 60–90 seconds per side.
- Dress the leaves: Toss rocket and mint with only enough dressing to give a light sheen.
- Assemble warm: Add hot halloumi and figs, spoon over remaining dressing and finish with toasted walnuts.
Chef Notes & Tips
Add the figs after tossing the leaves; their delicate flesh breaks down if mixed repeatedly.
Ingredient choices: Use ripe figs that hold their shape when quartered. Dry halloumi before cooking and choose honey or grape molasses deliberately because their flavours differ. Toast walnuts gently and cool them before adding to leaves.
Cooking control: Prepare the dressing and fruit before grilling the cheese. Dress leaves lightly, arrange figs, then add freshly cooked halloumi. Finish walnuts and mint immediately before serving.
If something goes wrong: A wet plate may contain overripe figs or too much dressing. Rubbery cheese likely sat too long after grilling. If sweetness dominates, adjust acid in the dressing rather than increasing the sweetener.
Ingredient Substitutions
- ↔ Fresh figs → ripe pear wedges
- ↔ Walnuts → pistachios
- ↔ Honey → grape molasses for a different sweetness
Food Safety & Doneness
Use pasteurised dairy products and keep them refrigerated until needed. Follow package use-by instructions, and refrigerate prepared food promptly in shallow containers.
Serving & Plating
Serve immediately on a broad plate with cheese and figs distributed across portions. Identify dairy and walnuts clearly.
Storage
Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.
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