Ingredients
Ingredients
10 fresh figs, halved
60g honey
2 tsp ras el hanout
100ml olive oil
2 x 250g blocks halloumi, thickly sliced, then halved
2 tbsp sherry vinegar
150g rocket
2 x 80g packs prosciutto
2 tbsp flaked almonds, toasted
Tip
Serve as canapés
Chop the grilled halloumi into 3cm pieces and cut the figs in half again. Wrap strips of prosciutto around a piece of halloumi and fig, then drizzle with a little honey.
Direction
Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened. Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.
