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Seared Halloumi with Peanut Dukkah and Honey

foodiecrush_admin 2 Min Read

Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love?

Contents
IngredientsSpecial EquipmentIngredient InfoPreparationStep 1Step 2Step 3Step 4Step 5Step 6

Ingredients

8 servings

¼

cup skinless raw peanuts

2

Tbsp. toasted white sesame seeds

1

Tbsp. black sesame seeds

1

tsp. coriander seeds

1

tsp. cumin seeds

½

tsp. finely ground black pepper

2

8-oz. packages Halloumi cheese

¼

cup (or more) extra-virgin olive oil

¼

cup honey, warmed

Special Equipment

A spice mill or mortar and pestle

Ingredient Info

Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, some supermarkets, and online.

Preparation

  1. Step 1

    Preheat oven to 350°. 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

    Step 6

    Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

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