Sort ingredients
drh2611
QR Code
Listen
Pdf
In a small bowl, combine the 2 tablespoons of harissa, 2 tablespoons of honey and the juice of half a lime with ½ a teaspoon of salt. Stir with a spoon to combine, then set aside. Pop the long scallion strips into a bowl of cold water so they curl up for your garnish.
Pat your halloumi dry with a paper towel. Find the natural fold in your halloumi, then cut down, using it to guide you to cut the block in half. Cut each half diagonally to create 4 large triangles.
Get a small frying pan over medium heat and add 1 tablespoon of olive oil. Add the halloumi triangles and cook for 5 minutes or until golden on one side. Flip the halloumi over and cook for 3 minutes more, until golden on the other side.
Add the honey harissa sauce to the pan, still over medium heat and stir as it starts bubbling up. Toss and flip the halloumi to ensure they’re well coated in the glossy sauce.
Transfer the halloumi to a serving plate (making sure to get all that lovely sauce out of the pan and onto the plate), top with the curly scallion strips and then sprinkle over the dukkah. Serve straight away and enjoy.