Looking for the perfect salad for your Easter celebrations? Look no further than this recipe by our friend Maddy Trueman. It's the perfect balance of salty and sweet, and features fresh, seasonal ingredients like figs that can be found in abundance at this time of year.
400g haloumi, chopped roughly into cubes
1 heaped tbsp raw honey
Juice and zest of one lemon
2 tbsp extra virgin olive oil
150g rocket or mixed lettuce leaves
1 avocado, halved and sliced lengthways
6 large purple figs, sliced
Large handful of basil leaves
50g walnuts, toasted and chopped roughly
Micro herbs of your choice
2 tbsp sherry vinegar
1. Add honey, lemon zest, lemon juice and olive oil to a medium sized bowl. Whisk until combined, add haloumi and set aside for 10 minutes.
2. Heat a chargrill pan, fry haloumi for 1-2 minutes on each side or until brown and crisp. Pour over remaining marinade and remove from heat.
3. In a large salad bowl arrange the rocket, figs, avocado, basil and haloumi. Garnish with chopped walnuts and micro herbs. Drizzle with sherry vinegar. Enjoy!
For more of Maddy's delicious recipes, follow her on social.