Name: Salad with halloumi & fresh figs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 Tbsp Olive oil (mild); 1⁄2 piece Pomegranate; 2 pieces Fresh figs; 50 g Baby Spinach; 40 g Couscous; 75 g Halloumi; 1⁄2 tsp Honey; to taste Celtic sea salt; to taste Black pepper; 1 Tbsp Olive oil (extra vierge); 1 Tbsp Balsamic vinegar; 1⁄2 tsp Mustard

Cow's milk

Fruit

Lactose

Mustard

Gluten

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Grill

Breakfast

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Vegan

Mediterranean

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For the dressing:

Salad with halloumi & fresh figs

 Prepare the pearl couscous according to the package and then set aside so that it can cool slightly. 

 Prepare a large salad bowl. Cut the fresh figs into wedges. When using a whole pomegranate, remove the seeds from the pulp. We have been taught that it helps to tap them with a wooden ladle so that they loosen up a bit, but it remains a job! Mix the lettuce, figs and pomegranate seeds together in the salad bowl. 

 For the salad, mix all ingredients and season with salt &amp; pepper. Mix well with the prepared salad so that the flavors can absorb well. 

 Now cut the halloumi into slices about 1⁄2 cm wide. Put a grill pan on the stove with a splash of olive oil and fry the slices of halloumi over medium heat. You bake the halloumi on both sides for 2 minutes. They are cooked when they turn a light brown color. Don&#39;t have a grill pan? Then use a regular frying pan with a good non-stick coating. 

 Finally, mix the pearl couscous with the salad and serve it with the fried halloumi. Season with freshly ground black pepper. 

Salad with halloumi & fresh figs

Salad with halloumi & fresh figs

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