This a great option to impress vegetarian dinner guests. And even the hardened carnivores will be impressed with just how delicious this creamy and sweet concoction is.
Ingredients (serves 4)
400g halloumi
4 ripe figs
2tbsp Beloved Date Nectar
1tbsp balsamic vinegar
2 sticks cinnamon
Small bunch mint
Pink peppercorns (they’re slightly sweeter but black ones are fine to use)
1 small pan
Method
Slice the Halloumi into 1.5cm slices. Cut the figs in half length-ways.
Take the small pan, and on a low heat add 5g coconut oil to melt. Add in the figs flesh side down for two minutes.
Oil a griddle pan and place in the halloumi slices. Cook for five minutes on each side until charred and soft.
Roughly rip the mint, keeping some aside for garnish. Turn up the heat on the pan, add the date nectar, mint and cinnamon. Turn over the figs to cover them in the date nectar and mint. Add in the balsamic vinegar, cook until soft and until vinegar has cooked off (when the vinegar smell from the pan has gone).
Serve hot with the charred halloumi, add crushed peppercorns and mint to garnish.
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