Name: Sesame and nigella seed crusted haloumi with roast tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 small golden shallot, thinly sliced; 60 ml (¼ cup) lemon juice; 125 gm (1 cup) white sesame seeds; 2 tsp nigella seeds; 125 gm seasoned plain flour, for dusting; 2 eggs, lightly beaten; 500 gm haloumi, cut into four; 2cm-thick slices; 60 ml (¼ cup) extra-virgin olive oil; Oregano, to serve; Roast tomatoes; 250 gm cherry tomatoes on the vine; 1 long red chilli, finely chopped; 2 garlic cloves, crushed; 1 tbsp drained baby capers in brine; 2 tsp finely chopped preserved lemon rind; 2 tbsp extra-virgin olive oil; 1 tbsp honey

Sesame and nigella seed crusted haloumi with roast tomatoes

Crisp, chewy, salty: all the right things.

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Serves 2

Prep

10M

Cook

25M

Total

35M

A slab of halloumi gets a sesame and nigella seed crust, fried until crisp and golden while staying soft and chewy within. Blistered tomatoes, chilli, capers and preserved lemon balance its saltiness, finished with sharp, quick-pickled shallot.

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Ingredients

1 small golden shallot, thinly sliced

60 ml (¼ cup) lemon juice

125 gm (1 cup) white sesame seeds

2 tsp nigella seeds

125 gm seasoned plain flour, for dusting

2 eggs, lightly beaten

500 gm haloumi, cut into four

2cm-thick slices

60 ml (¼ cup) extra-virgin olive oil

Oregano, to serve

Roast tomatoes

250 gm cherry tomatoes on the vine

1 long red chilli, finely chopped

2 garlic cloves, crushed

1 tbsp drained baby capers in brine

2 tsp finely chopped preserved lemon rind

2 tbsp extra-virgin olive oil

1 tbsp honey

Method

Preheat oven to 180°C fan-forced. Toss shallot and lemon juice in a non-reactive bowl to combine and stand, tossing occasionally, to quick pickle (10 minutes). Drain pickled shallots; reserve pickling liquid for use with roast tomatoes, later.

Meanwhile, for roast tomatoes, toss ingredients and 1 tbsp water in a deep roasting pan to combine. Season to taste. Roast until slightly blistered and tender (12-15 minutes)

Meanwhile, mix sesame seeds and nigella seeds in a shallow bowl, then place flour and egg in separate bowls. Dust haloumi slices evenly in flour, shake off excess, then dip into egg and press into seeds, coating evenly.

Heat oil in a large frying pan over medium-high heat. Add cheese and fry, turning once, until golden (3-4 minutes each side).

Remove roast tomatoes from oven and deglaze with reserved pickling liquid. Arrange on a serving platter with fried haloumi and pickled shallots. Drizzle with roasting juices and scatter with oregano to serve.