Ingredients
Method
1.Soak figs in very hot water for 20 minutes. Drain, squeeze out excess water then cut into slivers, discarding stems.
2.Toast almonds in a slick of oil in a small pan for a few minutes until they turn golden; stir often. Transfer to a plate lined with paper towels and sprinkle with sea salt.
3.Mix extra virgin olive oil, vinegar and salt together in a bowl. Halve the grapes and remove pips. Put the grapes in a small bowl with the lemon juice. Peel pear, cut into quarters, removing core, then slice thinly. Toss gently with grapes.
4.Have all the herbs washed, dried, and chopped if called for, and the cos lettuce washed, dried and torn into bite-sized pieces. Heat a medium pan over medium heat. Drain haloumi and mop dry with paper towels. Slice into around 8 pieces. Add butter to pan and, once it is sizzling, add the sliced haloumi. Brown on both sides, then transfer to a plate.
5.Drain grapes and pears. Toss cos lettuce with the dressing, then add herbs, figs, grapes and pears. Toss gently. Add haloumi, toss once more and scatter with toasted almonds. Serve immediately.
