Halloumi Saganaki with Fresh Figs
A truly delicious greek-style appetizer, this dish begins with salty, tangy Halloumi that is pan-fried in a light cornmeal crust until golden brown and perfectly melty inside. Serve with a mix of sweet figs, peppery arugula and chewy bits of dried cherries which are all brought together with a drizzle of honey and thyme…and WOW! Halloumi Saganaki with Fresh Figs is an irresistible combination of crispy, creamy, and sweet that you’ll crave.
Jump to RecipeIngredients
Organize the ingredients – honey, thyme, halloumi cheese, egg, cornmeal, neutral oil, arugula, fresh figs, dried cherries, and black pepper.
Prepping the Halloumi
Cut Halloumi into approximately 8 slices. Lightly beat one egg in a small bowl and place 1/4 cup cornmeal in a medium bowl. Line a baking sheet with foil or parchment for easier clean-up. Working with one piece at a time, dip the Halloumi in the egg, then toss in the cornmeal, and place onto the baking sheet.
Cooking the Halloumi
Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Cook Halloumi about 2-3 minutes. Then flip Halloumi pieces and cook for another 2-3 minutes, until both side are golden brown. Total cooking time is 4-6 minutes. Transfer to paper towels and let drain 1 minute.
Halloumi Saganaki with Fresh Figs
Place arugula on a large plate or platter and arrange Halloumi and figs on top. Drizzle with honey, scatter the thyme and dried cherries. Season with a few grinds of pepper. Serve immediately and eat while warm!
Halloumi Saganaki with Fresh Figs
Ingredients
- 2 tablespoons honey your favorite kind, consider hot honey or truffle honey
- 1 teaspoon thyme leaves
- 1 package Halloumi cheese (8-10 oz.)
- 1 large egg
- 1/4 cup cornmeal
- 3 tablespoons neutral oil vegetable, canola, or avocado
- 2 handfuls arugula approximately 1/2 bag of Trader Joe’s Arugula
- 8 fresh black Mission figs soft and ripe, top stem removed, and halved
- 1/4 cup dried cherries or cranberries optional
- Freshly ground black pepper to taste
Instructions
- Cut Halloumi into approximately 8 slices.
- Lightly beat one egg in a small bowl and place 1/4 cup cornmeal in a medium bowl. Line a baking sheet with foil or parchment for easier clean-up.
- Working with one piece at a time, dip the Halloumi in the egg, then toss in the cornmeal, and place onto the baking sheet.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook Halloumi until golden brown, about 2-3 minutes per side, total cook time 4-6 minutes. Transfer Halloumi to paper towels and let drain 1 minute.
- Place arugula on a large plate or platter and arrange Halloumi and figs on top. Drizzle with honey and scatter thyme and dried cherries. Season with a few grinds of pepper. Serve immediately and eat while warm!
Notes
Recipe from Bon Appétit and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Halloumi Toast with Grapefruit Marmalade, Fresh Figs with Goat Cheese, Honey and Cracked Pepper, and Cucumber, Blackberry, and Peach Salad with Fresh Herbs.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
