Truffled mushroom pâté
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Spiced honey-glazed halloumi & fig salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 as a starter or 20 canapés
Skip to ingredients
- 10 fresh figshalved
- 60g honey
- 2 tsp ras el hanout
- 100ml olive oil
- 2 x 250g blocks halloumithickly sliced, then halved
- 2 tbsp sherry vinegar
- 150g rocket
- 2 x 80g packs prosciutto
- 2 tbsp flaked almondstoasted
Nutrition: Per serving (8)
- kcal569
- fat34g
- saturates14g
- carbs39g
- sugars39g
- fibre7g
- protein24g
- salt2.9g
Method
step 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.
step 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.
