Seasoned Autumn/Winter 2019


* Preserving the Harvest
* Sweet & Salty
* Seasoned Greetings
* Sea Salt Differently



Figs in Blankets


Serves: 6-8

30 minutes


225g (1 block) halloumi cut

into 12 pieces

12 sage leaves

6 figs, sliced into quarters

2 aubergines - thinly sliced

then halved lengthways into


1 tbsp olive oil

1 tbsp Honey

1 tsp Cornish Sea Salt Flakes

12 sprigs of rosemary


Preheat the oven to 180˚C.

Make 12 stacks using a piece of halloumi, a piece of fig and a

sage leaf (tear these if they are too big).

Thinly slice the aubergine into slices, sprinkle with Cornish

Sea Salt Flakes and leave on kitchen roll for 10-15 mins to

remove excess moisture. Wipe off the excess salt with kitchen

roll, and griddle with a little oil to soften.

When the aubergine is griddled, wrap the halloumi, sage and

fig stacks with 1 strip per stack.

Drizzle the figs in blankets with a little honey and season well

with Cornish Sea Salt Flakes.

To secure the figs in blankets, skewer each one with a

rosemary sprig and roast in the oven for 15-20 minutes.

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