Haloumi, ouzo and fig saganaki

Name: Haloumi, ouzo and fig saganaki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 1/2 tbs each ouzo and olive oil; 1 tsp dried Greek oregano (rigani); Juice of 1/2 lemon, plus extra lemon cheeks to serve; 1 long red chilli, seeds removed, finely chopped; 500g haloumi, cut into 1cm-thick slices; 100g cherry tomatoes, halved; 1/3 cup basil leaves; 100g dried white figs (from delis), chopped; 1 1/2 tbs honey; 100ml verjuice

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Greeks and vegetarians will rejoice with this delicious baked haloumi dish.

2 1/2 tbs each ouzo and olive oil
1 tsp dried Greek oregano (rigani)
Juice of 1/2 lemon, plus extra lemon cheeks to serve
1 long red chilli, seeds removed, finely chopped
500g haloumi, cut into 1cm-thick slices
100g cherry tomatoes, halved
1/3 cup basil leaves

Poached Figs

100g dried white figs (from delis), chopped
1 1/2 tbs honey
100ml verjuice

Method

1.

For the poached figs, place all ingredients, 100ml water and 1/2 tsp salt in a small pan over medium heat. Bring to a simmer, then cook for 8-10 minutes until figs plump up. Set aside for 15 minutes or until figs have absorbed most of the liquid.
2.

Preheat oven to 220°C. Whisk ouzo, oil, oregano, lemon juice and chilli in a bowl and season. Place haloumi in a baking dish and pour over marinade, reserving 2 tbs marinade. Bake for 8-10 minutes, then top with figs. Bake for a further 5 minutes or until haloumi is golden and puffed.
3.

Place haloumi on a platter and top with tomato, basil and reserved marinade. Serve with lemon cheeks.