Halloumi Salad Easy
Dukkah works well just on its own with crusty bread and good quality dipping oil, as a topping for soups or salads.
- 1 block of halloumi
- Little oil for frying
- Lettuce leaves
- Cooked peas and broad beans
- Mint leaves
- For the dressing:
- 2 tablespoons of good quality oil
- 1 garlic clove, finely minced
- 1 teaspoon of dijon mustard
- 1/2 teaspoon of sea salt
- 1 tablespoon of cider vinegar
For the Dukkah:
- 50g hazelnuts
- 50g almonds
- 50g pistachios
- 50g cashews
- 50g sesame seeds
- 2 tablespoon of cumin seeds
- 2 tablespoon of coriander seeds
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mint
- 1/4 teaspoon of chilli flakes
For the dressing, combine all the ingredients and leave to one side.
Preheat the oven to 180C.
Spread the nuts on a large baking tray and toast for 4-5 minutes, then remove from the oven and leave to cool.
Either coarsely chop or process the nuts in a food processor and pour into a bowl.
Get a large pan and place over high heat and dry fry the sesame seeds until golden for 1-2 minutes and add to the nuts. Add the coriander and cumin seeds and chilli flakes into the same pan and toast for 1-2 minutes, until the seeds start to ‘pop’ and dance in the pan. Then, either grind them in a coffee grinder or pound until fine in a mortar and pestle and add to the nut mixture.
Add the rest of the ingredients and mix well.
We added a little dried cornflower for it’s stunning blue colour.
Keep in an airtight container.
To cook the halloumi: preheat the extra virgin rapeseed oil in a large pan and slice the cheese.
Fry on medium high heat until golden brown and crispy.
Arrange the lettuce, peas and broad beans on a plate and top with halloumi.
Sprinkle with the dukkah spice mix and pour over the dressing and mint.