Love them or hate them, it is fig season. I like most fruits but this is my favourite with its velvet coat hiding a luxuriously enticing sticky centre – ok so I really have to stop myself eating too many! I have heard others complain they are too sweet, well … try this.
This salad works because it balances the salt in the cheese with the sweetness of the fresh figs; the pomegranate sauce has a sour lemony taste plus the adds an extra punch. If you have rejected figs in the past, be brave and give them a second chance. It was a bargain at £1 for 5 large figs from the International Supermarket at the end of the High Street, . It is the building with the E17 art trail community mural on the side – go see it – add a touch of art to your day as you shop! Art Catcher was the driving force behind this community expression of creativity and it makes me smile every time I pass by.
For the salad you need:
- Any mixed green leaves – rocket, spinach, watercress
- 1 green chilli (locally grown green chilli given by our neighbour)
- Cypriot Halloumi cheese
- Nar ekşisi (Turkish pomegranate sauce)
Chop the cherry tomatoes in half, thinly slice the chilli (remove seeds if you want to reduce the heat), and quarter the figs. Slice the Halloumi into 1cm thick slices and place under a hot grill until brown on both sides. Arrange all the ingredients on a plate or large bowl then drizzle with the Nar ekşisi – enjoy!