Seared Halloumi with Cherry Salsa
Golden, crispy halloumi meets roasted sweet cherry salsa, topped with nutty-spiced hazelnut dukkah and a tangle of fresh herbs. Sweet, salty, crunchy, and fresh — this is summer on a plate.
Seared Halloumi with Roasted Cherry Salsa & Hazelnut Dukkah
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
- For the Roasted Cherry Salsa:
- 1½ cups fresh sweet cherries, pitted and quartered
- 1 tbsp olive oil
- 1 tbsp red wine vinegar (or balsamic for more depth)
- ½ tsp honey (optional)
- Pinch of salt
- 1 jalapeño
- 2 tbsp red onion, finely chopped
- For the Hazelnut Dukkah:
- ⅓ cup hazelnuts, toasted and finely chopped
- 1 tbsp sesame seeds, toasted
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp flaky salt
- For the Seared Halloumi:
- 8 oz halloumi, sliced into ½-inch slabs
- 1 tsp olive oil
- For Garnish:
- ¼ cup fresh basil leaves, torn
- ¼ cup fresh mint leaves, torn
Instructions:
- Roast the Cherries: Preheat oven to 400°F. Toss cherries with olive oil, vinegar, honey (if using), and salt. Spread on a parchment-lined baking sheet and roast for 10–12 minutes, stirring halfway, until softened and slightly caramelized but still holding their shape.
- Make the Hazelnut Dukkah: While the cherries roast, toast the hazelnuts in a dry pan over medium heat until fragrant, about 3–4 minutes. Rub the skins off with a towel (if they’re stubborn, don’t stress). Chop finely and mix with toasted sesame seeds, coriander, cumin, and flaky salt.
- Sear the Halloumi: Heat a skillet over medium-high heat. Add a drizzle of olive oil. Sear halloumi slices for 2–4 minutes per side until golden brown and crisp.
- Assemble: Finely chop jalapeño and red onion and stir into the roasted cherries. Arrange the seared halloumi on a serving plate. Spoon over the roasted cherry salsa. Sprinkle generously with hazelnut dukkah. Scatter fresh basil and mint on top.
Pro tip: Serve with grilled bread or warm pita to scoop up all the good stuff.
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