Seared Halloumi with Peanut Dukkah and Honey

Ingredients for Seared Halloumi with Peanut Dukkah and Honey

• 40g skinless raw peanuts

• 2 tablespoons toasted white sesame seeds

• 1 tablespoon black sesame seeds

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoons finely ground black pepper

• 2 (230g) packages Halloumi cheese

• 60ml (or more) extra-virgin olive oil

• 60ml honey, warmed

• A spice mill or mortar and pestle

Preheat oven to 177°C. 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.

Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

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