SERVES 4 | 20 MINUTES
4 large eggs
1 gem lettuce
4 sprigs of fresh mint
1 ripe beefsteak tomato
½ an English cucumber
2 tablespoons plain yogurt
2 tablespoons tahini
1 lemon
7½ oz halloumi cheese
olive oil
2 tablespoons sesame seeds
4 teaspoons liquid honey
4 ripe figs
8 black olives (with pits)
1 tablespoon dukkah
4 flatbreads
Soft-boil the eggs in a pan of boiling water on a medium-high heat for 5½ minutes, then drain, cool under cold running water and peel. Trim the lettuce and pick the mint leaves, then chop with the tomato and cucumber. Drizzle over the yogurt and tahini, squeeze over the lemon juice, then continue chopping and mixing until fine. Season to taste with sea salt and black pepper.
Slice the halloumi lengthways into 4, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil. Cook for 2 minutes on each side, scatter in the sesame seeds and press and turn to coat all over. Remove to a plate, then drizzle with the honey. Quarter the figs, pit the olives, then halve the eggs and sprinkle with the dukkah. Serve with warm flatbreads and display like a picnic.
You can add to this salad in so many ways, with interesting grains, salads, salsas or fruit – it’s all about choice, contrast and variety. Delicious!
