Halloumi with black seed honey
Item 1 of 1
- Side
- 4
- 15 minutes
This halloumi recipe is one of the most delicious ways we've ever come across cooking the firm cheese. Pan-fried until crisp and then doused with a nigella, coriander, pepper and chilli-infused honey (plus a little lemon zest), it's a knockout dish that's ready in minutes.
For more Middle Eastern vegetarian recipe ideas from Bubala, take a look at our feature.
First published in 2020
Ingredients
Metric
Imperial
- 100g of runny honey, best quality
- 1/2 tsp nigella seeds
- 1 pinch of freshly ground black pepper
- 1/2 tsp Urfa chilli flakes
- 1/2 tsp coriander seeds
- 1 dash of olive oil
- 2 halloumi, around 250g each
- 1 lemon, zested and juiced
SAVE RECIPE
Method
1
Place the nigella seeds, coriander seeds, pepper and urfa chilli flakes in a spice grinder or pestle and mortar and blitz or crush to a fine powder. Stir the spices through the honey and set aside
2
Halve each block of halloumi so you're left with 4 thick pieces. Heat a dash of olive oil in a frying pan over a medium-high heat, then pan-fry the halloumi for 3-5 minutes on each side until golden and crisp
3
To serve, place a slice of halloumi on each plate and season with a little lemon juice and zest. Drizzle over the spiced honey and serve immediately
First published in 2020
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