This halloumi is sticky, spicy and utterly addictive
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 656 |
| Fat | 49.4g |
| Saturates | 24.3g |
| Protein | 31.4g |
| Carbs | 14.7g |
| Sugars | 11.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the harissa, place the chillies (like baklouti or Kashmiri) in a bowl and cover with hot water. Set aside for 30 minutes until tender and rehydrated. Drain the chillies and remove the stems and seeds. Place in a spice grinder along with the the cloves, sea salt, lemon juice, cumin and coriander seeds, and 1 tablespoon of oil. Blitz to a paste. Store in a jar and refrigerate.
Slice the halloumi into 1cm-thick slices and set aside.
In a small bowl, combine the harissa and honey and squeeze in the lime juice.
Heat 2 tablespoons of oil in a large frying pan over a medium heat.
Fry the halloumi in the pan until slightly golden on either side. Add in the harissa mixture and fry for 5 minutes or until golden.
Serve the halloumi immediately topped with the dukkah and rose petals, if desired.
