Pan-Roasted Fig and Halloumi Salad with Pomegranate-Anchovy Dressing

• 8 fresh figs, halved lengthwise
• 250 g halloumi cheese, sliced into 1/2-inch thick slabs
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground sumac
• 1 anchovy fillet, finely mashed to a paste
• 5 cups baby arugula
• 1 handful fresh mint leaves, torn
• 3 tablespoons pine nuts
• flaky sea salt

1. 1

   Toast the nuts, always. Throw the pine nuts into a dry skillet over medium-low heat, shaking constantly until they turn pale golden and fragrant, then immediately slide them onto a plate so they do not burn.

2. 2

   In a small jar, shake three tablespoons of the olive oil, the pomegranate molasses, the sumac, and the mashed anchovy until completely emulsified. This is your umami-spiked, lick-the-bowl good dressing.

3. 3

   Heat the remaining tablespoon of olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.

4. 4

   Add the halloumi slices in a single layer. Sear them for about two minutes per side until they develop a deeply browned, crispy crust, then transfer them to a board and cut into bite-sized pieces.

5. 5

   In the same hot skillet, place the figs cut-side down. Let them caramelize and weep for about ninety seconds until the edges turn sticky and slightly charred, but do not let them collapse into mush.

6. 6

   In a large bowl, combine the arugula and torn mint. Dress it at the last second with three-quarters of the vinaigrette, tossing gently so every single leaf is coated.

7. 7

   Scatter the warm, crispy halloumi and caramelized figs over the dressed greens, drizzle with the remaining vinaigrette, and finish with the toasted pine nuts and a pinch of flaky sea salt.

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