Winter Salad with Figs and Pomegranate Balsamic Dressing
Salad greens tossed with fresh figs and pomegranate balsamic dressing, served with fried halloumi cheese.
Ingredients
- 220g/3 cups salad greens of your choice
- 4 fresh and ripe figs quartered
- 125 g halloumi sliced
- 2 tbsp pine nuts
For the Pomegranate Dressing
- 4 tbsp Pomegranate molasses
- 4 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp extra virgin olive oil
Instructions
- Toast the pine nuts in a dry, non-stick pan over medium heat for 3-5 minutes shaking the pan to ensure even browning until golden and fragrant. Take off the pan and set aside.
- In small saucepan or a small pan combine the ingredients for the dressing and cook over low heat for approximately 5 minutes until the sugar is dissolved and the liquid is reduced so it coats a spoon.
- Cut halloumi into slices ⅓" thick and then cut them in half lengthwise.
- On the same dry pan place slices of halloumi and fry on both sides over medium heat for 3-5 minutes each until golden.
- Toss salad greens and quartered figs with olive oil, add fried halloumi and drizzle lightly with a tablespoon of pomegranate balsamic dressing, bottle the rest and reserve for the later use.
- Divide among two plates, sprinkle with pine nuts and serve immediately while cheese is still warm.
Nutrition
Calories: 660kcalCarbohydrates: 69gProtein: 17gFat: 37gSaturated Fat: 13gSodium: 802mgPotassium: 517mgFiber: 3gSugar: 52gVitamin A: 1392IUVitamin C: 28mgCalcium: 693mgIron: 2mg
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