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Haloumi Wrapped in Vine Leaves

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  • 1 jar Vine leaves
  • 1 pkt haloumi
  • paprika
  • 2 fresh figs
  • 1 lemon
          Pickled Figs
  • 200g dried mini figs (from specialty shops)
  • 2 tbsp balsamic vinegar
  • 200ml white vinegar
  • 1 tbsp honey
  • 120g castor sugar
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 8 cloves1 star anise
  • 6 whole allspice
  • 250ml water

Cut the haloumi into 1cm lengths and sprinkle with a little paprika. Wrap in rinsed and dried vine leaves. Heat a pan with a little oil and fry on both sides for a few minutes until it starts to go golden and soft. Arrange on a platter and serve with fresh fig wedges, lemon wedges and pickled dried figs (see recipe below).

Pickled Figs

Bring all ingredients to the boil. Simmer for about 10-15 minutes until the figs are tender. Carefully remove the figs and reduce the liquid until it starts to thicken, add the figs and stir. Set aside to cool. Serve with grilled haloumi, or an a cheese plate with a nice firm cheese.          

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