Fig & Pear Salad with Halloumi, Prosciutto & Bush Honey Basil Dressing

This is the kind of salad that proves a plate of greens can still feel elegant, generous, and restaurant-worthy. Sweet fresh figs and pear bring softness and natural perfume, while peppery radish, roasted macadamias, cranberries, salty halloumi, and crisp prosciutto create contrast in every bite.

For Chef’s Table, this dish is all about balance — sweet against salty, soft against crisp, fresh against rich. It looks beautiful on the plate, but more importantly, it eats beautifully too. A robust bush honey, particularly something like Iron Bark, gives the dressing a deeper, more rounded sweetness that works far better here than a light floral honey.

Recipe

Serves: 2
Course: Salad / Light Lunch / Elegant Entrée
Style: Modern Australian
Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

Ingredients

• 2 fresh figs, cut into quarters
• 1 pear, cut into 8 wedges
• 200g baby spinach leaves
• 2 small radishes, thinly sliced
• 50g roasted macadamia nuts
• 50g dried cranberries
• 50g halloumi, sliced
• 2 slices prosciutto
• 50ml mayonnaise
• Juice of 1/2 lemon
• 20ml bush honey
• 10g fresh basil, finely chopped
• Cracked black pepper, to finish
• Small basil sprig, to garnish

Method

1. Thinly slice the radish and place it into a bowl of iced water. Set aside while you prepare the rest of the salad. This helps the radish crisp up and curl slightly.
2. Arrange the baby spinach in the centre of a serving bowl or platter.
3. Place the pear wedges around the spinach at the 12, 3, 6, and 9 o’clock positions.
4. Fill the spaces between the pear wedges with the fig quarters.
5. Scatter the dried cranberries over the spinach.
6. Drain the radish well, then tuck the slices into the gaps around the fruit. Scatter over the roasted macadamia nuts.
7. In a small bowl, combine the mayonnaise, lemon juice, bush honey, and chopped basil. Mix until smooth and spoonable.
8. Heat a non-stick frying pan or grill pan over medium heat. Grill the halloumi until golden on both sides.
9. In the same pan, cook the prosciutto until crisp.
10. Spoon the dressing over the salad.
11. Place the grilled halloumi on top, followed by the crisp prosciutto.
12. Finish with cracked black pepper and a small sprig of basil.

Chef’s Tips

• Soak the radish in iced water after slicing to sharpen its texture and give it extra crunch.
• Use a strong bush honey, such as Iron Bark, rather than a lighter honey. The deeper caramel notes stand up better against the salty halloumi and prosciutto.
• Grill the halloumi over medium heat so it colours nicely without becoming rubbery.
• Add the prosciutto at the end so it stays crisp and doesn’t soften under the dressing.
• Dress the salad just before serving to keep the spinach fresh and lively.

Plating / Serving Notes

This salad deserves a little structure on the plate. Keeping the pear at the four clock points creates a balanced, professional look, while the figs and radish fill the spaces naturally.

For best presentation:

• Use a wide shallow bowl or flat platter.
• Keep the spinach slightly mounded in the centre rather than spread flat.
• Let the halloumi sit proudly on top so it becomes the visual focal point.
• Break or drape the crisp prosciutto over the halloumi for height and texture.
• Finish with a final crack of pepper and a basil sprig for a clean, fresh look.

Serve as:

• a refined entrée
• a light lunch
• part of a long-table shared spread
• a side salad with grilled chicken, pork, or seafood

Optional Variations / Make-Ahead Hack

Variation: Add a little crumbled blue cheese or goat’s cheese for extra richness.

Make-ahead hack:
Prepare the fruit, spinach, cranberries, nuts, and dressing ahead of time, but only grill the halloumi and prosciutto just before serving. That way you keep the warm/cold contrast, which is one of the best parts of the dish.

Skill Focus / Techniques

• Building a composed salad
• Balancing sweet, salty, creamy, and crisp elements
• Using garnishes with purpose
• Pan-grilling halloumi correctly
• Improving vegetable texture with iced water treatment

Linda Kilworth’s Nutritional Insight

• This is highlights the sweetness of the figs and pears and is pared with the salty taste of proscuitto and halloumi. Overall, a nicely balanced dish in terms of taste and nutrition.

Nutrition Panel

Fig and Pear with Basil and Bush Honey Dressing – 2 serves Serving size: 422g

Final Thought from Chef Ian

A salad like this reminds people that good food doesn’t need to be complicated — it just needs contrast, balance, and a bit of care in how it’s put together. A few beautiful ingredients, treated properly, can give you something that feels special enough for guests but still simple enough to make at home.

Chef Ian