Set 4 fresh figs aside, then roughly chop the rest.
Put the chopped figs in a pan with the dried figs, star anise, caster sugar, lemon juice and 75ml (5 tbsp) water.
Pick the basil leaves (set aside), then add the stalks to the pan.
Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the mixture is thick and dark.
Remove the basil stalks. Taste and season with lemon juice/sugar. Keep warm.
Heat the grill to high.
Score the blocks of halloumi in a criss-cross pattern, roughly 2cm (¾ inch) deep.
Drizzle with olive oil, then put on a baking tray under the hot grill until browned and gnarly. It depends on your grill but it should take 5-8 minutes.
Cut the reserved figs into wedges. Put a few spoonfuls of the jam onto a serving platter, top with the halloumi as soon as it’s ready, then drizzle with honey and serve with the chopped fresh figs and the reserved basil leaves.