Halloumi and Fig Salad

Preheat your oven to 400°f.

Spread the almonds out onto a parchment-lined pan and roast in the oven for 5 to 7 minutes or until golden brown. Remove from the oven and set aside.

Brush the halloumi with olive oil and season with salt and pepper. Place the prosciutto and halloumi on a parchment-lined sheet pan in a single layer and roast in the oven for 8 to 12 minutes or until the prosciutto is crisp. Remove from the oven and set aside.

While the halloumi and prosciutto are in the oven, place the cider vinegar, Dijon mustard, honey, and cinnamon in a medium mixing bowl and whisk to combine. While whisking, slowly drizzle in the canola oil until it is fully combined. Next, while still whisking, drizzle in the olive oil and continue to whisk until it is fully combined. Alternatively, you can put all the ingredients in a small blender and blitz until combined. Taste the dressing and season as needed with salt and pepper.

Prepare four large plates or salad bowls by placing two pieces of halloumi in the center. Place the arugula and figs in the bowl with the dressing and toss to coat. Divide the figs and arugula into four equal portions and place one portion on the halloumi in the bowls. Place the almonds on the salad. Lean the prosciutto up against the salad and serve.