In a mixing bowl, add figs, balsamic vinegar, honey and lemon juice together. Toss gently to ensure figs are fully coated with mixture.
Place figs cut side down and line in roasting dish in one layer.
Roast figs in oven for approx 15-20 minutes and then flip figs cut side up and continue to roast for another 5 minutes until caramelised to your liking. Balsamic honey mixture should become a thickened syrup.
In a small fry pan, dry toast the chopped walnuts until warm and golden brown. Remove to cool down.
Cut halloumi in thick slices and brush lightly with olive oil. Add the rest of the olive oil and fry halloumi slices in a large fry pan over medium heat for approximately 1-2 minutes each side or until golden brown.
Assembly
To assemble salad, start with a bed of arugula (rocket leaves) on a large serving plate, then place pan-fried halloumi next and finally with figs dotted on top.
Drizzle salad with balsamic honey syrup left in the roasting dish from the figs and finish with extra virgin olive oil.
Sprinkle with toasted walnuts and serve.
Notes
Great dish for as a starter with warm bread.
You can use aged balsamic vinegar instead of balsamic glaze.
For vegan/plant-based friendly version, halloumi can be substituted for tofu or dairy-free version available in supermarkets.
Balsamic Honey Roasted figs can be used in many other ways like over ice-cream/yoghurt as a dessert or with goat’s cheese and crackers as an appetizer.