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This week I want to talk about figs, as they are so ripe right now!
Figs have a very short season, so when they are fresh we need to pick them straight away, as they don’t last long once picked.

Fresh figs are low in calories and contain a variety of vitamins and minerals. However, dried figs are high in sugar and calories. So fresh is best.

This week we are making the most of the last summer nights and we are making a pretty amazing fig and halloumi salad.

  • 10 figs, halved lengthways
  • 6 small red onions, quartered
  • 200 gm red char leaves, spinach leaves and cos leave mixture
  • 300g halloumi, sliced into long strips
  • 5 tbsp grapeseed oil
  • 3 tbsp flaky sea salt
  • freshly ground black pepper
  • 6 pita pockets
  • Walnut dressing
  • 1 cup toasted walnut pieces
  • 3 tbsp balsamic vinegar
  • 4 tbsp grapeseed oil
  • 2 tbsp brown sugar
  • salt to taste

Preheat BBQ or cast iron pan to med-high heat.

Brush halloumi and fleshy side of figs with 1 tbsp grapeseed oil and chargrill on BBQ until soft but not gooey, set aside on a tray.
Toss red onion in 1 tbsp grape oil and a touch of salt and cook on BBQ hotplate until it begins to caramelise, again set aside with the halloumi and figs.

Split the pita pockets in half, then rip each half in two. Brush with 1 tbsp oil and season with black pepper and BBQ until crispy.

Combine the pita pockets with the red char, spinach and cos leaves. Then layer up the salad by starting with the leaves then the figs, halloumi and onions. Repeat.

Make up the walnut dressing and pour over the top before serving.

For the dressing
Roughly crush walnuts in mortar and pestle. Add all other ingredients and mix.