Grilled Whole Halloumi with Figs, Thyme & Honey

1. Preheat your grill to its highest setting. Unwrap the halloumi and pat it dry. Using a sharp knife, score a criss-cross pattern into the top of the halloumi, cutting halfway through the cheese. Pop it in a small baking dish or tray, drizzle over 1 tbsp olive oil and crack over a little black pepper.

2. Cut half the figs into quarters and halve the rest. Arrange the figs around the halloumi.

3. Slide the halloumi under the grill for 9 mins, then check it. It should be a deep brown on top and opening up as it melts. Cook for a little longer if it's still uncooked nearer the bottom of the cheese. The figs should have softened and be slightly caramelised.

4. Take the halloumi out from under the grill. Immediately dirzzle over 2 tbsp honey and satter over the thyme leaves. Serve the halloumi while it's still hot and melty.

5. Feeling fruity?
You can use 4-6 apricots instead if you prefer. Halve them and scoop out the stone. Cut the apricots into quarters and follow the method. Alternatively serve the grilled halloumi with slices of fresh peach, watermelon or a bunch of plump grapes.