Grilled Figs and Halloumi Salad

Parmesan-Crumbed Lamb Cutlets


  • 225g block of halloumi cheese
  • 4 large figs
  • 2 slices Spanish Jamon Serrano, cut in half
  • 4 Roma tomatoes
  • 1 tbsp olive oil
  • 1 tbsp Balsamic vinegar


  • Mixed salad leaves
  • Handful of rocket


  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • ½ tsp mustard
  • ½ tsp honey
  • Salt and ground black pepper

To finish

  • Flat-leaf parsley, coarsely chopped
  • Balsamic vinegar


The AGA Griddle gives beautiful caramelised stripes to the fruit and cheese.

Cut the halloumi into 8 slices, quarter the figs and wrap 4 of the quarters in a piece of Serrano ham.

Cut the tomatoes in half, lengthways. Whisk the oil and vinegar together and brush it on the halloumi, figs and tomatoes.

Heat the AGA Cast-Iron Griddle on the simmering plate until it is hot. Lay the halloumi, figs and tomatoes on the hot griddle and cook until caramelised stripes appear on the underside, then turn over to ‘brand’ the other side.

Place the salad leaves and rocket into a bowl. Whisk all the dressing ingredients together, pour onto the leaves and toss together.

Place the halloumi, figs and tomatoes over the leaves and garnish with flat-leaf parsley and Balsamic vinegar.

Serves 2-3 for lunch or 4 for a starter