Cookies Preferences
This recipe is one of those that will forever remind me of the mountains of Lebanon because it so closely follows the principle of: if it grows together, it goes together. The syrup is a heady mixture of all of the things that grow so well in the Eastern Mediterranean climate and as you walk in countryside the scents of rosemary and lemon and lavender mingle in the breeze. The figs are plump on nearby trees and the all around bees are gathering nectar for honey from this terroir, this land. It all just makes sense together as the best recipes do. Serve alongside some flatbread and you have a delicious starter or maybe a beautiful brunch dish...really an any time of day dish.
1/4 cup olive oil
1 clove garlic, minced
1 tablespoon lavender
1/2 teaspoon red chili flakes
3 tablespoons chopped rosemary
zest of one lemon
pinch of salt
3 tablespoons honey
200g figs, cut in half
4 slices halloumi cheese
handful of rocket
flatbread to serve
In a saucepan heat the olive oil and then add the garlic just until it starts to be fragrant. Now add the lavender, chili flakes, rosemary, lemon zest, salt, and honey. Allow it to just simmer on low heat for 5 minutes so the flavors come together.
Heat a heavy saute pan and use a paper towel to put the smallest amount of olive oil in the pan. Place the figs, cut side down in the pan and allow to cook on medium heat for 3-4 minutes. You want them to be slightly jammy. In the same pan place the halloumi slices and cook for 2-3 minutes per side until nice and golden brown.
To plate, place the rocket on your serving plate and arrange the halloumi and figs on top. Drizzle with an ample amount of the syrup.
