Skip to the beginning of the images gallery

Sesame crumbed halloumi

Name: Sesame crumbed halloumi
Cook time: 25 min
Yield: 2

with Aleppo honey drizzle and freekeh

Ready in around 25 mins

RECIPE FACT:

Freekeh is made from green durum wheat that is harvested when the wheat is still young and green. The wheat stalks are then roasted over an open flame to burn off the chaff and straw, leaving behind the grain.

Nutritional Info:

Energy: 3281kj (785Kcal)
Protein: 24g
Carbohydrate: 42g
Fat: 41g
Contains: Gluten, Milk, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CRUMBED HALLOUMI:

Cut the red onion into ½ cm slices. Dice the tomato into 1 cm cubes and place into a salad bowl. Pick the Italian parsley leaves, discarding the stalks then chop finely and set aside. Cut the halloumi into 1cm slices, add to a bowl with a drizzle of oil and turn to coat. Empty the sesame crumb onto a plate. Press each halloumi slice into the sesame crumb and turn to coat well. Set aside until ready to cook.
2. TO MAKE THE SALAD:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the red onion and cook for 3-4 mins. Open the bag of steamed freekeh, breaking up any clumps by squeezing the bag gently and add to the pan. Cook for 2-3 mins then transfer into the salad bowl and cool slightly. Just before serving, add the rocket and mint yoghurt dressing and toss to combine.
3. TO COOK THE HALLOUMI:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the sesame crumbed halloumi and cook for 2-3 mins on each side, or until golden. Turn off the heat, pour over the Aleppo honey drizzle and turn to coat the halloumi.
TO SERVE:

Divide the salad between bowls, top with the sesame crumbed halloumi and sprinkle with Italian parsley.