Grilled whole halloumi with fig jam
- September 2019
- Serves 6-8
- Hands-on time 20 min, simmering time 20-25 min
The heavenly combination of salty halloumi, sweet and sticky honey, jammy figs and fresh basil is one that never gets old. We recommend you serve it with Georgina Hayden’s sesame and black olive koulouri breads.
- 17.3g (10.7g saturated)
- 34.3g (28.1g sugars)
- 400g fresh figs
- 4 dried figs, roughly chopped
- 1 star anise
- 125g caster sugar
- Juice 1 lemon
- A few fresh basil sprigs
- 2 x 250g blocks halloumi
- Olive oil for drizzling
- 2 tbsp runny honey
- Set 4 fresh figs aside, then roughly chop the rest. Put the chopped figs in a pan with the dried figs, star anise, caster sugar, lemon juice and 75ml water. Pick the basil leaves (set aside), then add the stalks to the pan. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the mixture is thick and dark. Remove the basil stalks. Taste and season with lemon juice/sugar. Keep warm or see Make Ahead.
- Heat the grill to high. Score the blocks of halloumi in a criss-cross pattern, roughly 2cm deep. Drizzle with olive oil, then put on a baking tray under the hot grill until browned and gnarly. It depends on your grill but it should take 5-8 minutes.
- Cut the reserved figs into wedges. Put a few spoonfuls of the jam onto a serving platter, top with the halloumi as soon as it’s ready, then drizzle with honey and serve with the chopped fresh figs and the reserved basil leaves.
The halloumi must be cooked and eaten while hot, otherwise the cheese will be rubbery.
Any leftover jam will keep in sterilised jars in the fridge for a couple of weeks.
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