Free Issue! Try Saltscapes Magazine before you buy. Download Now

Chef Benjamin Kelly’s  Halloumi & Fig Salad

Ingredients

1          block of halloumi, cut into 8 slices

8          fresh figs, cut into quarters

4          cups (1000 mL) arugula

½         cup (125 mL) sliced almonds

4          prosciutto slices

 

For the dressing

2          tbsp (30 mL) cider vinegar

1          tsp (5 mL) Dijon mustard

1          tbsp (15 mL) honey

¼         tsp (1 mL) ground cinnamon

¼         cup (60 mL) canola oil

2          tbsp (30 mL) olive oil

Directions

Preheat oven to 400F/205C.

Spread almonds onto a parchment-lined pan and roast in oven for 5 to 7 minutes or until golden brown. Remove and set aside.

Brush halloumi with olive oil and season with salt and pepper. Place prosciutto and halloumi on a parchment-lined sheet pan in a single layer and roast in the oven for 8 to 12 minutes or until  prosciutto is crisp. Remove and set aside.

While halloumi and prosciutto are in the oven, place the cider vinegar, Dijon mustard, honey, and cinnamon in a medium mixing bowl and whisk to combine. While whisking, slowly drizzle in the canola oil until combined. While still whisking, drizzle in the olive oil and whisk until combined. Taste the dressing and season as needed with salt and pepper.

Prepare four large plates or salad bowls by placing two pieces of halloumi in the center. Place arugula and figs in the bowl with dressing and toss to coat. Divide figs and arugula into four equal portions and place one portion on halloumi. Add almonds, lean prosciutto up against the salad, and serve.

Chef Benjamin Kelly’s  Halloumi & Fig Salad

Rate this Recipe