Ingredients
- 1 package (~8oz) halloumi
- 1/3 cup Zab’s Hot Honey
- 1.5 tsp celery seed
- 1.5 tsp fennel seed
- 1.5 tsp caraway seed
- 1/4 cup chopped almonds or pepitas
- 1/2 cup herbs: parsley, dill, mint
- Salt and black pepper to taste
- 1/4 cup neutral oil for frying
Method
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Cut or tear halloumi into 1/4 inch thick pieces.
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Pat dry with paper towel or clean dish towel.
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To small pot add celery, fennel, and caraway seeds with almonds or pepitas to toast, on medium heat 2 - 4 mins.
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Add enough Zab's Hot Honey to cover seedy topping
it should melt over the hot seeds. Set aside.
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OPTIONAL: Drizzle of good EVOO added in with honey.
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Heat a wide heavy-bottomed pan to medium-high heat.
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Add enough oil to coat bottom ~ 1/8 inch.
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Once oil is sizzling, add the halloumi pieces to the pan, with just enough space so that they are not touching.
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Heat until brown and crispy then flip. ~2 minutes on each side.
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Once crispy, plate your halloumi, followed by the topping.
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Top with black pepper and salt if needed.
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Lastly, generously sprinkle with herbs.
Notes
Enjoy hot or cold, on its own or served on top of a salad, grain or toast.
In this recipe
