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Overhead view of golden halloumi slices and charred fig halves over arugula on a white ceramic platter

Grilled Halloumi Fig Salad with Honey and Peppery Arugula

A 23-minute grilled halloumi and fig salad with arugula, pistachios, and a honey-lemon dressing, served warm for four.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 303
Ingredients Method Notes

Ingredients
  

Salad
  • 250 g halloumi patted dry, cut into 1 cm / 1/2-inch slices
  • 8 fresh figs (about 320 g); ripe but slightly firm, halved lengthwise
  • 100 g baby arugula
  • 10 g fresh mint leaves (about 1/4 cup); torn
  • 40 g unsalted roasted pistachios (1/3 cup); roughly chopped
  • 1 tbsp olive oil for brushing
  • 1 tbsp honey for drizzling
Honey-lemon dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice from about 1/2 lemon
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 pinch fine sea salt the halloumi is already salty
  • 1/4 tsp black pepper freshly ground

Method
 

  1. Whisk the 2 tbsp extra-virgin olive oil, lemon juice, 1 tbsp honey, Dijon, salt, and pepper in a small bowl until glossy and emulsified. Set aside.
  2. Pat the halloumi dry and cut it into 1 cm / 1/2-inch slices. Halve the figs lengthwise. Brush the halloumi and the cut sides of the figs with the 1 tbsp olive oil.
  3. Heat a 26 cm / 10-inch cast-iron grill pan over medium-high heat for 3 minutes. Grill the halloumi in two batches, in a single layer with space between the slices, for 2 minutes per side, until dark grill marks form and the edges turn golden. Wait until each slice lifts easily before flipping, because flipping early tears the cheese and leaves it stuck to the pan.
  4. After the second batch, place the figs cut side down in the pan and grill for 2 minutes, until they soften and the edges caramelize. Move the figs and halloumi to a plate.
  5. Toss the arugula and mint with half the dressing in a large bowl, then spread it on a platter. Top with the warm halloumi and figs, spoon over the remaining dressing, scatter the pistachios, and drizzle with the remaining 1 tbsp honey. Serve right away, within 10 minutes of grilling.

Notes

  • Serve within 10 minutes of grilling, while the halloumi is still tender inside.
  • Grill the halloumi in two batches so every slice sits in a single layer.
  • Cut slices 1 cm / 1/2 inch thick, since thinner ones turn brittle.
  • Check the halloumi label for rennet type if you need it strictly vegetarian.