Fig Carpaccio with silver onions and halloumi nuts and honey

• 4-5 ripe fresh figs
• 100 g halloumi cheese
• 2-3 tbsp silver onions in vinegar OLE!
• A handful of walnuts or pecans
• 1-2 tbsp runny honey
• Optional: a pinch of thyme or rosemary and freshly ground black pepper

Preparation

1. Wash the figs and slice them thinly. Arrange them in a fan shape on a large serving plate to create a carpaccio-style presentation.
2. Gently press the fig slices down to slightly flatten them.
3. Toast the nuts in a dry frying pan for about 2 minutes, until fragrant.
4. Slice the halloumi and add it to the pan with the nuts. Fry for 1-2 minutes on each side until golden brown.
5. Arrange the halloumi and drained OLE! Pickled Pearl Onions over the figs.
6. Sprinkle with the toasted nuts.
7. Drizzle generously with honey.

Chef’s Tip

For a more restaurant-style presentation, use acacia honey and add a few drops of balsamic glaze. The delicate acidity beautifully enhances the sweetness of the figs and the flavor of the pickled onions.

Serving Suggestion

Serve immediately while the halloumi is still warm. The contrast between the warm cheese and the fresh figs creates the most enjoyable combination of temperatures and textures.