Haloumi saganaki, figs, walnuts, honey & thyme

Inspired by the Greek dish saganaki cheese, Matt Golinski recommends cooking your haloumi in a whole block rather than slices, in plenty of olive oil for golden, crisp results. Serve with juicy ripe figs, drizzled with plenty of honey and sprinkled with toasted walnuts for the ideal party starter to share with friends as the sun goes down.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 400 g haloumi block
• 100 ml extra virgin olive oil
• 4 ripe figs, quartered
• 4 tbsp honey
• 100 g toasted walnuts
• 1 tbsp picked thyme leaves
• Freshly ground black pepper
• Chargrilled sourdough slices, lemon wedges, to serve

Instructions

1. Use paper towels to dry the haloumi block well on all sides.
2. Heat the oil in a small, heavy-based frying pan, then add the whole block of haloumi. Fry the cheese, turning once, until both sides are golden and crisp.
3. Remove from the heat. Arrange the fig wedges over the haloumi block and drizzle with the honey. Sprinkle with the walnuts, thyme and some freshly ground black pepper.
4. Serve with chargrilled sourdough and lemon wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Cook Up with Adam Liaw

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