Spice crust halloumi recipe

Name: Spice crust halloumi recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 0.75 tbsp lemon juice; 1 tbsp vegetable oil; 0.5 tsp fennel seeds; 0.25 tsp chilli powder (adjust to taste); 0.5 small onion, chopped; 8 g (0.3oz) root ginger, peeled weight, finely chopped; 2 garlic cloves, peeled and grated; 100 g (3.5oz) dried figs, finely chopped; 3.5 tbsp red wine vinegar, or to taste; 2 tsp caster sugar, or to taste; 0.33 tsp garam masala; 0.33 tsp roasted ground cumin; 1 small handful of pistachios; 250 g (8.8oz) packet of halloumi, cut into 1cm slices; 1 tbsp panch phoran; 2 tsp vegetable oil; 4 handfuls salad leaves

Servings: persons

2 tbsp extra virgin olive oil
0.75 tbsp lemon juice
1 tbsp vegetable oil
0.5 tsp fennel seeds
0.25 tsp chilli powder (adjust to taste)
0.5 small onion, chopped
8 g (0.3oz) root ginger, peeled weight, finely chopped
2 garlic cloves, peeled and grated
100 g (3.5oz) dried figs, finely chopped
3.5 tbsp red wine vinegar, or to taste
2 tsp caster sugar, or to taste
0.33 tsp garam masala
0.33 tsp roasted ground cumin
1 small handful of pistachios
250 g (8.8oz) packet of halloumi, cut into 1cm slices
1 tbsp panch phoran
2 tsp vegetable oil
4 handfuls salad leaves

1
For the chutney, heat the oil in a small non-stick saucepan.
2
Add the fennel seeds and chilli powder, cook for 20 seconds, then add the onion and saute for two or three minutes.
3
Add the ginger and garlic and cook for another minute or until the garlic is colouring a little.
4
Add the figs, vinegar, sugar and remaining spices along with a splash of water.
5
Bring to a boil, then cover and cook until the figs are soft and the whole thing has come together.
6
Taste and adjust the seasoning, seeing if you would like more sugar, vinegar or chilli powder.
7
Blend half the chutney together until smooth, then return it to the pan and mix it with the chunky chutney.
8
Stir in the pistachios and set aside.
9
Cut the halloumi into long 1cm thick slices.
10
Sprinkle a little of the panch phoran on one side.
11
Heat a pan and add the oil.
12
Add the halloumi spice side down and cook until golden on the edges, around one or two minutes.
13
Flip over and cook this side in the same way.
14
Whisk together the extra virgin oil and the lemon juice and season with salt and pepper.
15
Toss the salad leaves gently in this dressing and serve with the cheese and some fig chutney on the side.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 0.75 tbsp lemon juice, 1 tbsp vegetable oil, 0.5 tsp fennel seeds, and more.

Yes, Spice crust halloumi recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!