serves
3-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
3-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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
- Preheat grill to medium-high.
- 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.
- Heat honey and orange blossom water in a small saucepan to a gentle simmer, ensuring it is thoroughly mixed.
- Meanwhile, grill halloumi, turning once, using a high enough heat to gain good grill marks.
- 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.
