- Slice Halloumi diagonally into flat triangles, about 1 - 1.5 cm thick.
- Coat each slice thinly with flour, dip in beaten egg, then dip in dukkah.
- Heat oil in a pan and fry a few slices of Halloumi at a time till nice and toasty brown on both sides.
- Drizzle with some honey before serving with a nice salad.
Halloumi has got to be one of my all time favourite cheeses. It is salty, firm, versatile and it makes a delightful squeaky noice when you chew it. Halloumi makes a great addition to salads and cheese platters. It has often come to my rescue when I discover last minute at a dinner party that a guest is vegetarian! In this recipe, we use Vasse Valley's award-winning Roasted Hemp Seed Dukkah to spice up a traditional seared Halloumi. A drizzle of honey after frying creates the perfect sweet and sour combo. Serves 4 - INGREDIENTS 2 packets Halloumi 2 tbsp plain flour 1 egg, lightly beaten 1/4 cup Vasse Valley Roasted Hemp Seed Dukkah 1/4 cup olive oil 1/4 cup honey, warmed - METHOD