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Julia Busuttil Nishimura’s fig, sugar snap pea and haloumi salad

Name: Julia Busuttil Nishimura’s fig, sugar snap pea and haloumi salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 150g sugar snap peas, trimmed; 1/2 red onion, thinly sliced; 400g can cannellini beans, drained and rinsed; 2 tsp extra virgin olive oil; 200g haloumi, roughly torn; 40g rocket leaves; Large handful of mint leaves, roughly torn; Small handful each of dill fronds and coriander leaves, roughly torn; 6 figs, halved; 60ml olive oil; 30.00 ml white wine vinegar; 20.00 ml maple syrup; 1 tsp Dijon mustard; 1 small garlic clove, finely grated; Pinch of Aleppo pepper (from spice specialists, substitute chilli flakes)

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15m

10m

Julia Busuttil Nishimura’s fig, sugar snap pea and haloumi salad — Armelle Habib

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by Julia Busuttil Nishimura from Simple Pleasures (Plum, 2026)

Sep 16, 2026

“There is something so special about the combination of sweet jammy figs with milky salty haloumi. In early autumn, when we can still eat outside, I make this salad on repeat and we eat it with crusty bread for an easy dinner. Tearing the haloumi gives the cheese lots of craggy edges that become extra golden and crispy when fried, adding flavour and texture to your salad. Swap the sugar snap peas for green beans or Italian flat beans, if you like.”

This is an edited extract from Simple Pleasures by Julia Busuttil Nishimura (Plum, RRP $44.99). Photography by Armelle Habib.

150g sugar snap peas, trimmed
1/2 red onion, thinly sliced
400g can cannellini beans, drained and rinsed
2 tsp extra virgin olive oil
200g haloumi, roughly torn
40g rocket leaves
Large handful of mint leaves, roughly torn
Small handful each of dill fronds and coriander leaves, roughly torn
6 figs, halved

Maple and Aleppo pepper dressing

1/4 cup (60ml) extra virgin olive oil
1 1/2 tbs white wine vinegar
1 tbs maple syrup
1 tsp Dijon mustard
1 small garlic clove, finely grated
Pinch of Aleppo pepper (from spice specialists, substitute chilli flakes)

Method

1.

Whisk the maple and Aleppo pepper dressing ingredients together in a large bowl. Season to taste, then set aside.
2.

Blanch the sugar snap peas in boiling water for 1-2 minutes and refresh under cold water.
3.

Add the sugar snap peas, onion and cannellini beans to the dressing. Toss to coat and allow to marinate while you fry the haloumi.
4.

Heat a large frypan over medium-high heat and add the oil and haloumi. Fry the haloumi for 2 minutes on each side, or until golden and crispy. Allow the haloumi to cool slightly, then add it to the bowl along with the rocket and herbs and, finally, the figs. Toss to coat, season to taste and serve.