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
Serves 8 as a starter or 20 canapés
10 fresh figs, halved60g honey2 tsp ras el hanout100ml olive oil2 x 250g blocks halloumi, thickly sliced, then halved2 tbsp sherry vinegar150g rocket2 x 80g packs prosciutto2 tbsp flaked almonds, toasted
STEP 1Heat 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 2Whisk 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.
