Today I’m sharing Kale and Fig Salad with Pan-Fried Halloumi and Sumac Honey Walnuts.
I’ve been inspired by the seasons for a long time. It’s only recently that I realized that my love for these periodic changes is in my blood. When I was a kid, there was a moment in time I thought I didn’t like tomatoes. They’d appear mushy and mealy in my salad and completely lack flavor. And then, a few months later, I tried a summer tomato, and everything changed.
In Syrian cooking, seasonality dictates exactly what can and cannot be eaten. Bland, industrialized tomatoes aren’t even an option (as if anyone would want them). The heart of the cuisine is the quality and abundance of what is available.
That’s where this salad comes into play. I absolutely love fresh figs, and I take the chance to throw them in everything. They’re sweet and plump, and I can never get enough. I love to eat them on their own, make them into jam, turn them into glaze for donuts, and of course, toss them in salad. Dried figs are also wonderful. Feel free to substitute those if it’s not the right time of year.
They also pair perfectly with a salty bite, so pan-fried halloumi was in order. I use a method to fry the cheese from my dear friend Mai of Almond and Fig. I dredge the pieces in flour to absorb all the moisture and get a really nice, beautiful crust.
Figs, walnuts and honey are a match made in heaven. The nuts are roasted and spiced with tangy sumac. They’re so good, you’ll probably want to make extra so you can snack on them while you’re cooking. Everything is then topped with a gorgeous orange balsamic vinaigrette. It’s a delicious, beautiful, simple salad you’ll want to make for your next weeknight meal or weekend gathering!
I hope you give this recipe a try! If you do, don’t forget to put it in the comments and tag @omayah.atassi and #omayahcooks on Instagram. I love to see your creations!
Kale and Fig Salad with Pan-Fried Halloumi and Sumac Honey Walnuts
Ingredients
- 1/4 c walnuts
- 1 tbsp butter
- 1 tbsp honey
- 1/2 tbsp sugar
- 1/2 tsp water
- 1/8 tsp kosher salt
- 1 tsp sumac
- Sea salt
- 225 g (8 oz) halloumi, cut into slices
- 2 tbsp flour
- 1 tbsp olive oil
- Juice from 1/2 an orange
- Juice from 1/2 a lemon
- 2 tbsp balsamic vinegar
- 1/3 c olive oil
- 1/2 tbsp Dijon or stoneground mustard
- 1/2 tsp salt
- 125 g (4 oz) baby kale
- 4 fresh or dried figs, quartered
Instructions
- Preheat the oven to 200C/400F. Melt butter in a medium saucepan over low heat. Stir in all the walnut ingredients except the sumac and sea salt. Transfer to a parchment-lined baking sheet. Roast until caramelized, being careful not to burn, about 7-10 minutes, stirring halfway through.
- Remove walnuts from oven, sprinkle with sumac and sea salt, chop coarsely and set aside.
- Pour the flour in a small bowl. Dredge the halloumi slices in the flour and set aside.
- Place a small fry pan on high heat and add the olive oil and halloumi. Cook until browned on all sides.
- Add all the dressing ingredients to a small jar. Shake to combine.
- Toss the kale in 3 tbsp of the dressing and place in a serving bowl. Top with figs, halloumi, chopped walnuts and more dressing. Serve immediately, and enjoy!