Fire-Blistered Halloumi and Roasted Figs with Velvet Beetroot Tahini
When autumn hits, I crave deep colors and bold, contrasting textures. This dish was born on a chilly London evening when I desperately missed the vibrant warmth of Tel Aviv markets. I wanted something that felt like pure drama on a plate. Thick slabs of salty Cypriot halloumi and jammy black mission figs get fire-blistered until smoky and sweet, then nestled right atop a velvet-smooth, earthy beetroot-sesame tahini. Trust me, tahini truly belongs on everything, especially when it is stained a gorgeous magenta. To crown it all, I shower the plate with sizzling toasted pecans, a pinch of fiery Aleppo chile, torn fresh mint, and a glossy drizzle of tart pomegranate molasses. It is crispy, creamy, hot, cold, sweet, and salty all at once. My tip? Do not skip charring the cheese over an open flame if you can; that extra smokiness bridges the earthy beets and sweet figs magically. Make it your own by swapping pecans for pistachios, but whatever you do, keep the herbs heavy and the pomegranate flowing!
Featured Recipe
Fire-Blistered Halloumi & Roasted Autumn Figs with Sizzling Sesame-Pecan Crunch over Velvet Beetroot Tahini
Thick slabs of salty Cypriot halloumi and jammy autumn black mission figs are fire-blistered over an open flame, nestled atop a jewel-toned, earthy beetroot-sesame tahini. Crowned with sizzling toasted pecans, Aleppo chile, fresh mint, and a glossy drizzle of pomegranate molasses, this mezze plate is pure drama and contrasting texture.
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Timeline
Ingredients
- 12 oz halloumi cheese(cut into 3/4-inch thick slabs and patted completely dry)
- 8 fresh Black Mission figs(halved lengthwise)
- 1 medium roasted red beetroot(peeled and roughly chopped, approx. 120g)
- 1/2 cup pure sesame tahini paste(well-stirred, preferably Lebanese or Palestinian brand)
- 3 tbsp fresh lemon juice(freshly squeezed)
- 1 clove garlic(finely grated or minced)
- 5 tbsp ice water(ice-cold, to emulsify tahini)
- 4 tbsp extra-virgin olive oil(divided)
- 1/3 cup raw pecans(coarsely chopped)
- 1 tbsp white sesame seeds
- 1 tsp Aleppo pepper flakes(or silk chili flakes)
- 1/2 tsp ground cumin
- 2 tbsp pomegranate molasses(tart and thick)
- 1/4 cup fresh mint leaves(small leaves picked or roughly torn)
- 1/4 cup fresh coriander leaves(tender leaves and stems)
- 3 tbsp fresh pomegranate seeds(for garnish and juicy bursts)
- 1/2 tsp flaky sea salt(such as Maldon, to finish)
- 1/2 tsp fine sea salt(divided)
- 1/4 tsp fine sea salt(mentioned in step 1 and 2, but only 1/2 tsp listed)
- 1/4 tsp fine sea salt(mentioned in step 2, but only 1/2 tsp listed)
Instructions
- 1
Add 1 medium roasted red beetroot, 1/2 cup pure sesame tahini paste, 3 tbsp fresh lemon juice, 1 clove garlic, and 1/4 tsp fine sea salt to a high-speed blender or food processor. Blend on medium-high until roughly combined, then stream in 5 tbsp ice water while blending until the tahini transforms into an intensely vibrant magenta, silky, pourable velvet cream. Taste and adjust lemon or salt if needed, then set aside at room temperature.
5 min
Tip: Ice water is the secret to silkiness; it whips the tahini proteins and suspends the beet puree into an impossibly lush ribbon.
- 2
In a small skillet set over medium heat, warm 3 tbsp extra-virgin olive oil. Add 1/3 cup raw pecans, 1 tbsp white sesame seeds, 1 tsp Aleppo pepper flakes, 1/2 tsp ground cumin, and 1/4 tsp fine sea salt. Sizzle gently for about 3 minutes, swirling frequently, until the pecans and sesame seeds turn aromatic and nutty amber. Remove immediately from the heat so the spices do not scorch.
4 min
Tip: Watch the seeds closely; once they start foaming lightly and smell like toasted halva, take the pan off the burner.
- 3
Set a heavy cast-iron grill pan or skillet over high heat until smoking hot, or heat an outdoor grill to medium-high direct flame. Brush the pan lightly with 1 tbsp extra-virgin olive oil. Place the halved 8 fresh Black Mission figs cut-side down directly on the screaming hot ridges. Sear undisturbed for 2 to 3 minutes until deeply caramelized and blistered with dark grill marks. Transfer gently with tongs to a small plate.
4 min
Tip: Do not nudge the figs while searing—letting the natural sugars make uninterrupted contact with the hot iron produces that irresistible smoky char.
- 4
In the same blistering hot cast-iron pan, lay 12 oz halloumi cheese slabs in a single layer. Grill undisturbed for 2 minutes on the first side until heavily charred with distinct fire-roasted grill marks and softened throughout. Flip and grill for 1 to 2 minutes more on the second side. Remove promptly while warm, springy, and squeaky-tender.
4 min
Tip: Halloumi must be dry on its surface before hitting the pan so it blisters rather than steams.
- 5
Swirl the vibrant beet tahini generously across the base of a wide, shallow mezze platter using the back of a large spoon. Artfully interlace the warm, fire-blistered halloumi slabs with the charred fig halves across the magenta canvas. Spoon the warm sizzling spiced pecan-sesame oil over the cheese and fruit. Drizzle with 2 tbsp pomegranate molasses, and shower with 1/4 cup fresh mint leaves, 1/4 cup fresh coriander leaves, 3 tbsp fresh pomegranate seeds, and a pinch of 1/2 tsp flaky sea salt. Serve immediately with warm flatbread.
3 min
Tip: Serve while the halloumi is still warm and supple—the interplay between the hot, salty cheese, cool silky tahini, and sweet fruit is culinary magic.
Chef's Notes
When autumn arrives, nothing beats the union of ripe, syrupy figs with the salty bite of grilled Cypriot halloumi. Blending pre-roasted beetroots straight into your lemon tahini turns it a showstopping fuchsia, giving an earthy counterweight to the sweet fruit and bright herbs. If fresh figs aren't in season, plump dried Turkish figs rehydrated in hot spiced tea work wonderfully.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.