Halloumi Saganaki with Fig & Thyme 'Mostarda'
This starter elevates the classic Cypriot halloumi saganaki with a sophisticated Mediterranean fig and thyme 'mostarda', bridging the sweet-savory profiles found in both Greek and Italian preserves. The salty, pan-seared halloumi provides a delightful counterpoint to the vibrant, aromatic condiment, offering a genuinely delicious and unexpected fusion. It's a dish that respects both traditions while creating something entirely new.
Ingredients
- 250 g, blockHalloumi cheese
- 2 tbspOlive oil
- 4 medium, ripe, quarteredFresh figs
- 2 tbspRed wine vinegar
- 1 tbspHoney
- 3Fresh thyme sprigs
- Pinch, freshly groundBlack pepper
- Pinch (optional, for garnish)Flaky sea salt
Instructions
- Prepare the fig mostarda: In a small saucepan, combine the quartered figs, red wine vinegar, honey, and fresh thyme sprigs. Simmer over medium-low heat for 8-10 minutes, stirring occasionally, until the figs soften and the liquid reduces to a glossy, syrupy consistency that coats the back of a spoon.
- Remove the thyme sprigs from the mostarda and discard them. Mash the figs gently with a fork to create a chunky preserve; set aside.
- Slice the halloumi block into 1/2-inch thick pieces.
- Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place the halloumi slices in the hot skillet without overcrowding. Sear for 2-3 minutes per side until each side is deep golden brown and slightly crispy.
- Transfer the seared halloumi immediately to serving plates.
- Spoon a generous dollop of the warm fig mostarda alongside or over the halloumi slices. Garnish with a pinch of freshly ground black pepper and an optional sprinkle of flaky sea salt.
For an extra layer of depth, add a tiny pinch of red pepper flakes to the fig mostarda while it simmers. This subtle heat will beautifully cut through the richness of the halloumi and the sweetness of the figs, mimicking the 'mustard' element of a traditional mostarda without overpowering the dish.
Nutrition
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