Ingredients
- 2 x 180g Riverina Dairy Cyprus Style Haloumi, sliced
- 4 tbsp Pomegranate Molasses
- ½ cup olive oil
- 2 tbsp White Balsamic Vinegar
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 160g salad leaves, (rocket, sorrel, cos)
- 6 purple Figs, quartered
- Handful Basil leaves
- 50g pistachios or walnuts, toasted & chopped
- Salt and freshly ground black pepper
Haloumi & Fig Salad with Pomegranate Dressing
- Heat a non-stick pan to medium-high and cook the haloumi for 1–2 minutes on each side, or until golden brown. Transfer to a plate and set aside.
- In a small bowl, whisk together the pomegranate molasses, olive oil. vinegar, mustard, and brown sugar.
- Arrange the salad leaves, figs, and grilled haloumi slices in a shallow serving dish and scatter with the toasted nuts.
- Drizzle with Pomegranate dressing and garnish with fresh Basil leaves.
- Serve immediately.
NOTE: If you prefer grilled figs: Lightly brush figs with olive oil and place under a grill. Cook under medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
