Best 3 Seared Halloumi With Peanut Dukkah And Honey Recipes

Seared halloumi with peanut dukkah and honey is both a flavorful and easy-to-prepare dish. The creamy texture of halloumi along with the nutty taste of dukkah creates a delightful combination. When drizzled with honey, the result is a dish that is sweet, salty, and slightly tangy. Perfect for a quick meal, lunch or a light dinner, this dish can easily be prepared in under 30 minutes.

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SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY

Seared Halloumi with Peanut Dukkah and Honey image

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

Ingredients

1/4 cup skinless raw peanuts
2 Tbsp. toasted white sesame seeds
1 Tbsp. black sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. finely ground black pepper
2 (8-oz.) packages Halloumi cheese
1/4 cup (or more) extra-virgin olive oil
1/4 cup honey, warmed
Special Equipment:
A spice mill or mortar and pestle

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

Halloumi Skewers with Tahini Sauce and Dukkah image

Marinated halloumi cheese and veggies are grilled, then topped with tahini sauce and dukkah.

Provided by Buckwheat Queen

Categories Eggplant Recipes

Time 50m

Yield 3

Number Of Ingredients 16

Ingredients

8 ounces halloumi cheese, cut into 12 cubes
1 eggplant, cut into 12 cubes
1 large red onion, cut into 12 equal pieces
1 large red bell pepper, cut into 12 equal pieces
6 cherry tomatoes
6 radishes, sliced
1 lemon, juiced
3 tablespoons olive oil
1 tablespoon ras el hanout spice blend
2 teaspoons ground black pepper
6 (10 inch) bamboo skewers
6 tablespoons tahini
1 teaspoon lemon juice
1 lemon, cut into 6 wedges
6 tablespoons chopped fresh cilantro
6 tablespoons 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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 40.5 g, Cholesterol 56.7 mg, Fat 57.7 g, Fiber 17 g, Protein 27.7 g, SaturatedFat 16.7 g, Sodium 993.1 mg, Sugar 9.8 g

SEARED LEMON HALLOUMI

Seared Lemon Halloumi image

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

Ingredients

500 g halloumi cheese, drained
4 tablespoons lemon juice
2 tablespoons honey

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

Tips:

Choose the right halloumi. Fresh halloumi is best for this recipe. It should be firm and white, with a slight squeak when you bite into it.
Slice the halloumi properly. Cut the halloumi into 1/2-inch thick slices. This will help it cook evenly.
Don't overcrowd the pan. When searing the halloumi, make sure to give it enough space in the pan so that it can cook evenly.
Don't flip the halloumi too often. Once you've placed the halloumi in the pan, let it cook for a few minutes before flipping it. This will help it develop a nice crust.
Serve the halloumi immediately. Once the halloumi is cooked, serve it immediately with your favorite toppings. Peanut dukkah, honey, and fresh herbs are all great options.

Conclusion:

Seared halloumi with peanut dukkah and honey is a delicious and easy-to-make appetizer or main course. The halloumi is crispy on the outside and soft and creamy on the inside, and the peanut dukkah and honey add a wonderful flavor combination. This dish is sure to impress your guests!