Spiced Honey Glazed Halloumi Fig Salad Recipes

HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA

Steps:

• Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
• Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
• Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.

FIG AND HALLOUMI SALAD WITH BALSAMIC FIG DRESSING

Steps:

• First, make the balsamic fig dressing. Add the fig preserve, balsamic vinegar, olive oil, water and lemon juice to a small jar, and shake well to combine. Alternatively, add the ingredients to a small bowl, and mix well with a fork.
• Cook the halloumi in a frying pan or griddle pan for a few minutes each side, until golden brown - there are more detailed instructions here if you need them.
• Add a good handful of mixed salad leaves to two large bowls, and top with the grilled halloumi, fresh figs, and chopped pistachios. Drizzle over the balsamic fig dressing, and serve immediately.

SPICED HONEY-GLAZED HALLOUMI & FIG SALAD

Steps:

• Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
• Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.