
Seared Halloumi with Peanut Dukkah and Honey
A delicious japanese dish. Completely plant-based. Gluten-free friendly.
Total Time
68 min
Serves
2
Rating
0.0 (0)
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
- A spice mill or mortar and pestle
Instructions
- 1
Preheat oven to 350°F.
- 2
Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
- 3
Crush with a mortar and pestle or finely chop.
- 4
Transfer to a medium bowl, add both sesame seeds, and toss well.
- 5
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool.
- 6
Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
- 7
Cut each piece of Halloumi in half on a diagonal.
- 8
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.
- 9
Heat oil in a large heavy skillet, preferably cast iron, over medium-high.
- 10
Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side.
- 11
Transfer to fresh paper towels to drain.
- 12
Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
- 13
Dukkah can be made 2 weeks ahead.
- 14
Store airtight at room temperature.