Haloumi and figs

Grilled haloumi cheese and fresh figs are a great match with toasted hazelnuts.

Credit: My Market Kitchen

• serves

  3

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 8 medium figs (or substitute pear, grapes, or blackberries, depending on the season)
• 250 g halloumi
• 25 g orange blossom water (or orange zest)
• 100 g honey
• 100 g hazelnuts, lightly toasted and roughly chopped
• 1 bunch fresh oregano, leaves only

Instructions

1. Preheat grill to medium-high.
2. Cut the tip off the figs. Slice half the figs in quarters and some in discs. Slice halloumi into 75mm -1cm slices. Drizzle extra virgin olive oil over the top of the haloumi.
3. Heat honey and orange blossom water in a small saucepan to a gentle simmer, ensuring it is thoroughly mixed.
4. Meanwhile, grill halloumi, turning once, using a high enough heat to gain good grill marks.
5. Present halloumi and figs on a plate; sprinkle over hazelnuts and oregano leaves before drizzling over honey mixture.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.