This simple salad has sweet, salty and savoury flavours and plenty of wow.
FOR THE SALAD
40g baby rocket leaves
1 small handful mint leaves
1 tbsp extra virgin olive oil
350g halloumi cheese, thickly sliced
8 slices prosciutto
4 ripe figs, quartered
¼ cup pine nuts, roasted
2 tsp sumac
FOR THE LEMON VINAIGRETTE
1 lemon, juiced
80ml extra virgin olive oil
sea salt and freshly ground black pepper
To make the vinaigrette, whisk together the lemon juice, olive oil and salt and pepper.
Put the rocket and mint in a bowl, add the vinaigrette and toss to combine.
Heat the olive oil in a nonstick frying pan over high heat. Pan-fry the halloumi for 1 minute on each side or until golden.
Divide the salad and halloumi among four serving plates. Place 2 pieces of prosciutto on each plate, then one quartered fig on top. Sprinkle with pine nuts and finish with sumac. Serve immediately.