Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Serrano ham, halloumi and fig salad recipe

Serrano ham, halloumi and fig salad

A celebration-worthy dish that looks beautiful and is zero faff to make.

See method
  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 391 calories / serving
  • Gluten-free

Ingredients

  • 150g Serrano ham
  • 6 ripe fresh figs, quartered
  • 50g watercress, thick stems removed
  • 1 x 225g pack halloumi, cubed

For the dressing

  • 1 red chilli, seeded and finely chopped
  • 2 tbsp red wine vinegar
  • 1 tsp clear honey
  • 4 tbsp extra-virgin olive oil

Ready to shop?

Shop ingredients

Each serving contains

Energy
1640kJ 391.0kcal
20%
Fat
19g
medium27%
Saturates
5g
medium23%
Salt
2.0g
high34%
Sugars
41g
high46%

of the Reference intake

Carbohydrate 41.1gProtein 15.8gFibre 7.7g

Method

  1. Make the dressing: combine the chopped chilli, vinegar and honey in a bowl and season with a little salt and some pepper. Gradually whisk in the oil, followed by 1 tsp water.
  2. Put the ham, figs and watercress in a mixing bowl.
  3. Pat the cubed halloumi dry with kitchen paper. Put a large frying pan over a high heat and leave for a minute. Add the halloumi to the hot pan and sear for a minute on all sides until golden brown.
  4. Tip into the mixing bowl, add the dressing and toss to mix. Divide between 4 serving plates and serve immediately.

        You may also like

        Goat's curd, fig and beetroot salad
        Image of "Goat's curd, fig and beetroot salad"
        Couscous salad with roasted figs and goat's cheese
        Image of "Couscous salad with roasted figs and goat's cheese"
        Chicory and lentil salad with warm shallot dressing
        Image of "Chicory and lentil salad with warm shallot dressing"
        Fig and blue cheese salad
        Image of "Fig and blue cheese salad"