120g baby rocket
1 x 425g tin lentils, drained and rinsed
100g haloumi, diced
¼ cup olive oil
375g dried figs
Juice of ½ lime
¼ cup kefir or natural drinking yoghurt
Salt and pepper
100ml coconut milk
1/4 cup crunchy peanut butter
1 tsp Thai red curry paste
1/2 tbsp soy sauce
2 tsp lemon juice
2 tsp palm sugar (or brown sugar)
2 tsp kecap manis
To make the satay sauce add coconut milk, peanut butter and curry paste to a small saucepan and bring to a simmer for 2-3 minutes. Add 1 cup water, soy sauce, lemon juice, sugar and kecap manis. Bring to a boil then add dried figs and reduce heat to low and allow to simmer until figs are soft (about 10 mins).
Combine rocket and lentils in a large bowl. Add lime juice and 3 tbsp of the olive oil, season lightly with salt and pepper and toss to combine. Arrange on a large platter.
Heat remaining oil in a small frypan over medium heat. Add haloumi and fry 2-3 mins until golden. Drain on paper towel then scatter over the salad.
Arrange satay figs randomly on top of the salad (reserve any leftover liquid). To make dressing whisk together kefir with ¼ cup of the reserved satay liquid. Drizzle over the top of the salad and serve immediately.