Golden, crispy halloumi meets roasted sweet cherry salsa, all finished with a nutty-spiced hazelnut dukkah and a tangle of fresh herbs. Sweet, salty, crunchy, and fresh—this is summer on a plate.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
For the Roasted Cherry Salsa:
● 1 1⁄2 cups fresh sweet cherries, pitted and quartered
● 1 tbsp olive oil
● 1 tbsp red wine vinegar (or balsamic for more depth)
● 1⁄2 tsp honey (optional)
● Pinch of salt
● 1 jalapeno
● 2 Tbsp red onion, finely chopped
For the Hazelnut Dukkah:
● 1⁄3 cup hazelnuts, toasted and finely chopped
● 1 tbsp sesame seeds, toasted
● 1⁄2 tsp ground coriander
● 1⁄2 tsp ground cumin
For the Seared Halloumi:
● 1⁄2 tsp flaky salt
For the Seared Halloumi:
● 8 oz halloumi, sliced into 1⁄2-inch slabs
● 1 tsp olive oil
For Garnish:
● 1⁄4 cup fresh basil leaves, torn
● 1⁄4 cup fresh mint leaves, torn
Instructions:
1. Roast the Cherries:
Preheat oven to 400°F.
Toss cherries with olive oil, vinegar, honey (if using), and salt. Spread on a parchment-lined baking sheet and roast for 10-12 minutes, stirring halfway, until softened and slightly caramelized but still holding their
shape.
2. Make the Hazelnut Dukkah:
While the cherries roast, toast the hazelnuts in a dry pan over medium heat until fragrant, about 3-4 minutes.
Rub the skins off with a towel (if they’re stubborn, don’t stress).
Chop finely and mix with toasted sesame seeds, coriander, cumin, and flaky
salt.
3. Sear the Halloumi:
Heat a skillet over medium-high heat. Add a drizzle of olive oil.
Sear halloumi slices for 2-4 minutes per side until golden brown and crisp.
4. Assemble:
Finely chop jalapeno and red onion and stir into the roasted cherries.
Arrange the seared halloumi on a serving plate.
Spoon over the roasted cherry salsa.
Sprinkle generously with hazelnut dukkah.
Scatter fresh basil and mint on top.
🔥 Pro Tip: Serve with grilled bread or warm pita to scoop up all the good stuff.
Recipe By: HomeMade LIVE
