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