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

Ingredients:

pitted kalamata olives

chickpeas

dukkah spice blend

haloumi

shallot

tomato

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 oil, 2 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, capsicum, cucumber, tomato 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!