The combination of dark rum and figs adds a satisfyingly rich and earthy element to this simple salad of green beans, with haloumi adding some salty pizzazz. This salad is lovely warm or cold. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
- 1/2 Cup whole dried figs, cut in half crossways
- 1/2 Cup dark rum
- 2 Tablespoons honey
- 1 Pound 2 ounces green beans, trimmed
- 2 Tablespoons olive oil
- 1 Teaspoon tablespoon balsamic vinegar
- 1 small red chile, finely sliced
- 7 Ounces haloumi, cut into thin strips
- 1/2 Cup flaked almonds, toasted
- Lemon zest, to garnish
Place the figs in a small bowl with the rum and honey. Stir to combine, then leave to soak for about 30 minutes.
Heat a saucepan over high heat. Pour in the figs and their liquid. Cook for 1 minute, then add the beans. Cook for a further 1 minute over high heat, then reduce the heat to medium and simmer for 8 minutes, or until the beans are tender.
Remove from the heat and pour in the olive oil and vinegar. Add the chile and season with salt. Stir to combine and set aside.
Heat a small non-stick chargrill pan until very hot. Add the haloumi and cook over high heat for 2–3 minutes on each side, until golden and nicely grill-marked.
Transfer the bean mixture to a serving plate. Top with the haloumi and almonds, garnish with lemon zest, and serve.
Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)