Dukkah Dazzler

This bureau hasn’t shared a recipe before, but this one proved such a hit that it was decided to share.

Coming from Marleyspoon, it’s so easy that it ought to be considered cheating.

Dukkah-Crusted Haloumi with Greek Chickpea and Olive Salad

Image: Via marleyspoon.com.au


pitted kalamata olives


dukkah spice blend




Lebanese cucumber

red capsicum

  • ½ tsp Australian honey
  • 2 tsp white wine vinegar
  • 1 tbs extra virgin olive oil
  • 1 tbs olive oil

Thickly slice the capsicum, discarding the seeds. Coarsely chop the cucumber and tomato.

Put 1 tbs extra virgin olive oil2 tsp white wine vinegar and ½ tsp honey in a bowl and whisk to combine. Thinly slice the shallot. Add the shallot to the dressing, season with salt and pepper and stir to combine. 

Cut the haloumi widthwise into 6 slices. Scatter the dukkah over the base of a shallow dish or plate, then gently press the haloumi slices into the dukkah, in batches if necessary, turning to coat both sides. 

Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the haloumifor 3-5 mins, turning once, until golden brown.

Meanwhile, rinse and drain the chickpeas. Combine the chickpeas, capsicumcucumbertomato and olives in a bowl. Add the shallot dressing and toss to coat.

Divide the salad and haloumi among plates to serve.  

Then prepare for the eaters to be amazed!