- 400g (14 oz) fresh figs
- 4 dried figs, roughly chopped
- 1 star anise
- 112g (4 oz) caster sugar (superfine sugar)
- Juice 1 lemon
- 4 sprigs sprigs basil
- 2 x 250g (9 oz) blocks halloumi
- Olive oil for drizzling
- 2 tbsp runny honey
- 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.