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Neil Perry's warm halloumi salad with prosciutto and figs

Neil Perry
Neil Perry

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A warm salad of halloumi, prosciutto and figs.
A warm salad of halloumi, prosciutto and figs. William Meppem

This simple salad has sweet, salty and savoury flavours and plenty of wow.

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Ingredients

FOR THE SALAD

  • 40g baby rocket leaves

  • 1 small handful mint leaves

  • 1 tbsp extra virgin olive oil

  • 350g halloumi cheese, thickly sliced

  • 8 slices prosciutto

  • 4 ripe figs, quartered

  • ¼ cup pine nuts, roasted

  • 2 tsp sumac

FOR THE LEMON VINAIGRETTE

  • 1 lemon, juiced

  • 80ml extra virgin olive oil

  • sea salt and freshly ground black pepper

Method

  1. To make the vinaigrette, whisk together the lemon juice, olive oil and salt and pepper.

    Put the rocket and mint in a bowl, add the vinaigrette and toss to combine.

    Heat the olive oil in a nonstick frying pan over high heat. Pan-fry the halloumi for 1 minute on each side or until golden.

    Divide the salad and halloumi among four serving plates. Place 2 pieces of prosciutto on each plate, then one quartered fig on top. Sprinkle with pine nuts and finish with sumac. Serve immediately. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-warm-halloumi-salad-with-prosciutto-and-figs-20181218-h199d8.html