Saganaki with pickled figs

Ingredients

• 2 teaspoons olive oil
• 6 ounces (180 grams) haloumi or kasseri cheese
• Pickled figs, drained
• 2 cups baby rocket (arugula)
• Lemon wedges
• Freshly ground black pepper

Pickled Figs:

• 1/2 teaspoon salt
• 1/3 cup sugar
• 2/3 cup water
• 2/3 cup white vinegar
• 1 bay leaf
• 1 cup dried figs, cut in half from stem to end

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Preparation

• Heat the olive oil over medium-high heat in a skillet. When it's hot, add the haloumi and cook, searing on one side until golden brown, about 1-2 minutes.
• Flip and repeat on the other side. Keep the haloumi warm while the other ingredients are being plated.
• Divide the rocket amongst 4 plates. Add 4 fig halves to each along with a wedge of lemon.
• Put a piece of warm, seared haloumi in the center, grind a little pepper over the top and serve at once.
• Pickled Figs:
  Stir together all the ingredients except the figs in a saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved. Remove from the heat and allow to cool for 5 minutes. Put the figs in a sealable container and pour the hot brine over them. Allow to cool for 30 minutes and then cover and refrigerate for at least an hour or up to a day ahead.