Pan-Fried Haloumi With Figs & Watercress

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from wsj.com

Ingredients

  • 1

    pound haloumi, sliced thick

  • Juice from 1/2 lemon, plus more as needed

  • 1

    tablespoon rice vinegar

  • 1

    pinch red pepper flakes

  • Leaves from 1 sprig thyme, finely chopped

  • Salt

  • 1 1/2

    tablespoons honey

  • 1/2

    cup olive oil

  • 2

    bunches watercress (about 5 cups), tough stems trimmed

  • 3/4

    pounds fresh figs, stemmed and halved

Directions

Pat haloumi dry and set aside on paper towels to fully dry. In a small bowl, whisk together lemon juice, vinegar, red pepper flakes, thyme, a pinch of salt and honey. Slowly whisk in ΒΌ cup olive oil, taste and adjust seasoning with extra salt, lemon juice or oil as needed. Heat 2 tablespoons oil in a large pan (preferably non-stick) over medium-high heat. Once hot, add a few pieces of haloumi and fry until golden brown, 1-2 minutes. Flip and fry until cheese is golden brown on the other side and warmed through, about 1 minute more. Transfer cheese to a paper-towel lined plate. Repeat with remaining cheese, adding more oil to pan between batches. Meanwhile, lightly dress watercress with vinaigrette. Season with salt to taste. Lightly season cut sides of figs with salt and extra dressing, if desired. To serve, divide fried haloumi among plates and arrange figs and dressed watercress on top of and around cheese.

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