Spiced honey-glazed halloumi & fig salad served on a plate

Spiced honey-glazed halloumi & fig salad

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Prep: 20 mins Cook: 10 mins


Serves 8 as a starter or 20 canapés

Get your dinner party off to a great start with this salad topped with toasted almonds. Alternatively, it can be made into impressive-looking canapés 

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (8)

  • kcal569
  • fat34g
  • saturates14g
  • carbs39g
  • sugars39g
  • fibre7g
  • protein24g
  • salt2.9g
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  • 10 fresh figs, halved



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 60g honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tsp ras el hanout
  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 250g blocks halloumi, thickly sliced, then halved



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 2 tbsp sherry vinegar
  • 150g rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 x 80g packs prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 2 tbsp flaked almonds, toasted


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. 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.

  2. 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.

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