Seared Halloumi With Peanut Dukkah And Honey

1. 1

   Preheat oven to 350u00b0F. 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.