Grilled whole halloumi with fig jam

Grilled whole halloumi with fig jam

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 this recipe by Georgina Hayden with her sesame and black olive koulouri breads.

Grilled whole halloumi with fig jam

  • Serves icon Serves 6-8
  • Time icon 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 this recipe by Georgina Hayden with her sesame and black olive koulouri breads.

Nutrition: For 8

Calories
351kcals
Fat
17.3g (10.7g saturated)
Protein
13.5g
Carbohydrates
34.3g (28.1g sugars)
Fibre
2g
Salt
1.6g

Ingredients

  • 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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories
351kcals
Fat
17.3g (10.7g saturated)
Protein
13.5g
Carbohydrates
34.3g (28.1g sugars)
Fibre
2g
Salt
1.6g

delicious. tips

  1. The halloumi must be cooked and eaten while hot, otherwise the cheese will be rubbery.

  2. Any leftover jam will keep in sterilised jars in the fridge for a couple of weeks.

Buy ingredients online

Recipe By:

Georgina Hayden

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Halloumi recipes

Grilled halloumi toasts with avocado and tapenade

Selin Kiazim takes cheese on toast to a new level....

Save recipe icon Save recipe icon Save recipe

Favourite vegetarian recipes

Baked chickpea and halloumi no-meat balls

No meat? No problem. These chickpea meatballs include halloumi and...

Save recipe icon Save recipe icon Save recipe

Burger recipes

Halloumi and sweet potato burgers with chilli, mint and mashed avocado

Slices of halloumi and sweet potato are marinated, grilled and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.