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
pitted kalamata olives
dukkah spice blend
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.