225g (1 block) halloumi cut into 12 pieces
12 sage leaves
6 figs, sliced into quarters
2 aubergines - thinly sliced then halved lengthwise into strips
1 tbsp olive oil
1 tbsp Honey
1 tsp Christmas Salt / Cornish Sea Salt Flakes
12 sprigs of rosemary
Figs in Blankets make a brilliant and impressive vegetarian canapé, or an easy side dish to accompany your Christmas feast.
Preheat the oven to 180˚C.
Make 12 stacks using a piece of halloumi, a piece of fig and a sage leaf (tear these if they are too big).
Thinly slice the aubergine into slices, sprinkle with Cornish Sea Salt Flakes and leave on kitchen roll for 10-15 mins to remove excess moisture. Wipe off the excess salt with kitchen roll, and griddle with a little oil to soften.
When the aubergine is griddled, wrap the halloumi, sage and fig stacks with 1 strip per stack.
Drizzle the figs in blankets with a little honey and season well with Christmas Salt / Cornish Sea Salt Flakes.
To secure the figs in blankets, skewer each one with a rosemary sprig and roast in the oven for 15-20 minutes.