Susie’s Sticky-Fingered Summer Dish

A Note From Susie

Meet the perfect sweet, salty, sticky friend for your summer table. It’s rare that you see two types of fruit in one salad, yet we’re very used to bunging in handfuls of different vegetables. Well, in the same way vegetable textures complement one another, fruit flavours do too. Here we pair sticky, nutty figs, gently sweetened in salted butter, with zingy, refreshing orange. Then there’s the halloumi, for an unctuous chew, and caramelised pecans for crunch. This really is a beautiful salad and will satisfy your entire palate.

Crispy Halloumi, Sticky Figs & Caramelised Pecan Salad

Serves 3-4 as a side

Ingredients For The Salad

1 large block of halloumi

2 oranges

4 figs

Handful of pecans

Rocket

Knob of butter (plus a lil extra for the pecans)

2 tsp soy sauce

Squeeze of honey (for the halloumi, plus a little extra for the pecans)

Pinch of chilli flakes (optional)

Ingredients For The Dressing

Juice from the residue orange

3 tbsp olive oil

1 heaped tsp Dijon mustard

Squeeze of honey

Cooking Instructions

Slice your halloumi, cut the figs in half, and segment the oranges. Make sure you squeeze or pour any orange juice residue into a bowl. You can now mix that with the remaining dressing ingredients. Season generously with salt and pepper. Do not forget to taste! Add/remove items as you see fit.

Now heat a knob of butter in a pan, reduce to a medium heat and add the figs face down — these will only take a couple of minutes. Remove and set aside.

Wipe the pan clean or wash if anything has burnt. Add a drizzle of oil and fry your halloumi for a few minutes on each side until golden brown. Make sure the heat isn’t on too high! When the halloumi has browned on both sides, turn the pan off and add the honey and soy. Leave in the pan to caramelise.

While the halloumi’s caramelising, bung another small knob of butter in a separate small pan over medium heat. Add the pecans and toast for a minute or so, tossing so they don’t catch. Add a squeeze of honey and a pinch of chilli flakes if you’re using them, then stir until glossy and coated — this only takes a minute, so don’t wander off! Tip onto a plate to cool slightly (they’ll crisp up as they cool).

Time to bring it all together. Scatter the rocket over your serving plate as your base, then layer over the orange segments, figs, and caramelised halloumi. Scatter the caramelised pecans on top and finish with a generous drizzle of the dressing (give it a quick whisk first as it will have separated). Taste and adjust — a little extra honey if you want more sweetness, or another pinch of chilli flakes for heat. Serve straight away while the halloumi is still warm.