Fig, Halloumi and Prosciutto Salad

Charmaine Lu -
  • 10 fresh figs, halved
  • 60g honey
  • 100ml olive oil
  • 2 tsp ras el hanout
  • 500g sliced halloumi
  • 2 tbsp sherry vinegar
  • 150g rocket leaves
  • 160g sliced prosciutto
  • 2 tbsp toasted flaked almonds
  • Preheat the grill. Place the fig halves on a baking sheet and drizzle with half the honey. Toast the ras el hanout in a dry pan for 1 minute, then mix into the remaining honey with 2 tbsp of olive oil. Toss the halloumi slices into this spiced mixture and spread onto the baking sheet. Grill everything for 4 mins, then turn the halloumi over and grill for 3 mins more.
  • Whisk the rest of the oil with the vinegar and some seasoning. Arrange the rocket on plates and drizzle with the dressing, then top with the prosciutto slices, figs and halloumi, and finish with some almond flakes.
10 mins
8 serving