SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Categories Bon Appétit Vegetarian Cheese Seed Sesame Coriander Cumin Honey Appetizer Hors D'Oeuvre Dinner
Number Of Ingredients 11
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.
SEARED LEMON HALLOUMI
Very quick and simple idea for Halloumi. Serves very well with a herb salad or salad of bitter leaves such as radichio and rocket.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 35.7, Sodium 0.6, Carbohydrate 10, Fiber 0.1, Sugar 9, Protein 0.1
HALLOUMI CHEESE WITH LEMON AND OLIVE OIL
Make and share this Halloumi Cheese With Lemon and Olive Oil recipe from Food.com.
Provided by AmandaInOz
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the halloumi into 1/4 inch thick slices.
- Char-grill or pan-fry the cheese in the olive oil until lightly browned.
- Drizzle over the lemon juice and cracked black pepper.
- Serve.
Nutrition Facts : Calories 64.1, Fat 7.1, SaturatedFat 1, Sodium 0.2, Carbohydrate 0.5, Sugar 0.1
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
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