Ingredients
- 10 Fresh Figs, Halved
- 60g Honey
- 2 Teaspoon Ras El Hanout Spice Mix
- 100ml Wilson’s Extra Virgin Olive Oil
- 2 x 250g Blocks Halloumi, thickly sliced and then halved
- 2 Tablespoons Sherry Vinegar
- 150g Rocket
- 2 x 80g Packs Prosciutto
- 2 Tablespoons Flaked Almonds, Toasted
Method
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 Spice Mix in a hot pan for 1 min. Mix the remaining honey with the toasted Ras El Hanout Spice Mix and 2 tablespoons of Wilson’s Extra Virgin 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 minutes, then 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.
Next, 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.
Getting to the Oil
The process that is taken to getting to the oil in the olive is very time sensitive. We’ll go through it here step by step.
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