Fid And Halloumi Salad



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.


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