Spiced honey-glazed halloumi & fig salad

Contains pork – recipe is for non-Muslims only

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

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 569
  • fat 34g
  • saturates 14g
  • carbs 39g
  • sugars 39g
  • fibre 7g
  • protein 24g
  • salt 2.9g


  • 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


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.


  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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