Seared Halloumi With Peanut Dukkah And Honey Recipes

SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY

Steps:

• Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
• Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
• Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
• Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
• Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
• Do Ahead
• Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

HALLOUMI SKEWERS WITH TAHINI SAUCE AND DUKKAH

Steps:

• Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
• Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
• Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

SEARED LEMON HALLOUMI

Steps:

• Cut the halloumi into 5mm slices and place in a dish or tray in a single layer.
• Mix lemon juice and honey and pour over the cheese.
• Turn the cheese slices to coat evenly and leave to marinate for at least 1 hour.
• Heat up a pan and when ready to serve the meal place the cheese in until golden brown, turn and pour in any remaining marinade.
• Serve immediately with your choice of salad.