In-between

Charred Halloumi & Burnt Fig Leaf Salad with Pomegranate & Walnut Dukkah

Name: Charred Halloumi & Burnt Fig Leaf Salad with Pomegranate & Walnut Dukkah
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 250g halloumi block, cut into 8mm thick slices; 1 head radicchio, quartered & charred; 4 fresh figs, halved & warm-roasted; 80g pomegranate arils; 3 dried fig leaves (or 1 fresh); 60ml extra-virgin olive oil; 1 tbsp pomegranate molasses; 2 tbsp walnut pieces, toasted; 1 tbsp sesame seeds, toasted; 1 tsp coriander seeds, toasted; 1 tsp hazelnut pieces, toasted; ½ tsp sea salt; ¼ tsp Aleppo chili flakes; Lemon juice; Fleur de sel

A Middle Eastern intermezzo: thick halloumi slices seared until golden-crisp on the outside and just-beginning-to-melt inside, served warm over charred radicchio, roasted figs, pomegranate arils, and dressed with a burnt fig leaf–infused oil and pomegranate molasses. Topped with a dry roast of dukkah that shatters between teeth.

962cal per serving 34gprotein 57gcarbs 70gfat 12min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this