Vine Leaf Wrapped Haloumi Fig And Fennel Salad | Donna Hay

Ingredients

• ⅓ cup (80ml) extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoon honey
• sea salt and cracked black pepper
• 2 baby fennel, trimmed and thinly sliced on a mandoline
• 1 punnet micro (baby) mint leaves, plus extra to serve
• 600g haloumi+, cut into 4 x 1cm-thick pieces
• 8 vine leaves, rinsed and dried
• 2 tablespoons lemon-infused extra virgin olive oil
• 2 lemons, cut into cheeks
• 4 figs (about 150g), quartered