3 Farmdrop products in this recipe
Preheat the grill. Score the block of halloumi in a criss-cross fashion about 1.5cm deep, making sure you don’t cut all the way through.
Drizzle over olive oil and place under the grill until golden and gnarly.
Spread a few generous spoonfuls of apricot jam on a plate, place the halloumi on top and drizzle with a little honey.
Pick over the leaves from a few sprigs of thyme, rosemary or oregano (fry them first if you like). Serve straight away.
Top tip: You can use fresh apricots when they’re in season or a great cheat is to blitz 2 drained tins of apricots with 175g of caster sugar to a purée. Cook it down for 15 to 20 minutes over a low heat until thick and jammy, then spoon onto a serving plate.
Recipe by Georgina Hayden