Seared Halloumi with Peanut Dukkah and Honey

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. 1

   Preheat oven to 350°F.

2. 2

   Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.

3. 3

   Crush with a mortar and pestle or finely chop.

4. 4

   Transfer to a medium bowl, add both sesame seeds, and toss well.

5. 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. 6

   Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.

7. 7

   Cut each piece of Halloumi in half on a diagonal.

8. 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. 9

   Heat oil in a large heavy skillet, preferably cast iron, over medium-high.

10. 10

    Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side.

11. 11

    Transfer to fresh paper towels to drain.

12. 12

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

13. 13

    Dukkah can be made 2 weeks ahead.

14. 14

    Store airtight at room temperature.