BBQ fig and halloumi salad with a walnut dressing (serves 6)
Prep time: 10 mins
Cooking time: 20 mins
6 figs, halved lengthways
6 small red onions, quartered
200g red chard
6-8 baby beets
300g halloumi, sliced into long strips
Grove avocado oil
3 tbsp flaky sea salt
freshly ground black pepper
6 pita pockets
Preheat oven to 180c. Toss baby beets in a little avocado oil and salt, and wrap in tin foil and cook until a knife easily passes through. Peel off tin foil and use it to scratch off beet skins while hot.
Brush halloumi, red onions and fleshy side of figs with a touch of avocado oil and chargrill on BBQ until golden. Drizzle a little more oil over chard and put on BBQ hotplate for a few seconds, just enough to wilt.
Split pita pockets in half, then rip each half in two. Brush them to with a little oil and season. Grill on hot BBQ until crispy.
Toss together, veges, figs and halloumi on a large serving plate or board. Serve warm salad with walnut dressing and crispy pita bread.
Walnut dressing (makes 1 cup)
1 cup toasted walnut pieces
3 tbsp balsamic vinegar
4 tbsp grove avocado oil
2 tbsp brown sugar
salt to taste
Roughly crush walnuts in mortar and pestle. Add all other ingredients and mix.
听
Take your Radio, Podcasts and Music with you
Get the iHeart App
Get more of the radio, music and podcasts you love with the FREE iHeartRadio app. Scan the QR code to download now.
Download from the app stores
Stream unlimited music, thousands of radio stations and podcasts all in one app. iHeartRadio is easy to use and all FREE
