For the salad:
- 100g sugar snaps, topped and tailed
- olive oil
- salt and black pepper, to taste
- 100g halloumi, cut into 1cm-thick strips
- 2 tsp za’atar
- 2 large handfuls rocket
- 2 fresh figs, quartered
- 75g pecans, roughly chopped
- 1 x handful fresh mint, roughly chopped
- ½ cup pomegranate seeds
For the dressing:
- 6 tsp olive oil
- 3 tsp lemon juice
- 2 tsp balsamic vinegar
- 2 tsp runny honey
- 1 tsp sumac
- Salt and black pepper, to taste
1 Place the sugar snaps into a pot of salted boiling water. Cook for about 3 minutes or until tender. Drain, cut in half, and set aside in a bowl. Drizzle with a little olive oil and a small pinch of salt and black pepper.
2 Drizzle the halloumi with olive oil then coat all the strips evenly in za’atar. Set a griddle pan over a medium heat, then fry the halloumi until evenly golden on both sides. Remove and place on kitchen paper.
3 Mix all dressing together and place to one side. In a large serving bowl, place a layer of rocket, then add the figs, halloumi and sugar snaps. Scatter over the pecans, mint and pomegranate seeds. Pour over the dressing and serve.