Seared Halloumi with Peanut Dukkah and Honey
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant vegetarian dish offers a sophisticated twist on a Mediterranean favourite, combining the salty tang of seared halloumi with a crunchy, homemade peanut dukkah. The toasted seeds and nuts provide an aromatic earthiness that perfectly offsets the rich, caramelised cheese. It is a fantastic option for a stylish starter or a shared small plate, bringing together North African inspired flavours with a modern culinary touch.
The recipe is surprisingly simple to prepare, making it an excellent choice for entertaining guests or adding excitement to a weekend lunch. The dukkah can be made well in advance and stored in an airtight container, allowing you to whip up this impressive dish in mere minutes. Serve the warm, golden cheese with a generous drizzle of honey and plenty of the spice blend for a truly addictive savoury-sweet balance.
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Ingredients for Seared Halloumi with Peanut Dukkah and Honey
40g skinless raw peanuts
2 tablespoons toasted white sesame seeds
1 tablespoon black sesame seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoons finely ground black pepper
2 (230g) packages Halloumi cheese
60ml (or more) extra-virgin olive oil
60ml honey, warmed
A spice mill or mortar and pestle
How to make Seared Halloumi with Peanut Dukkah and Honey
Back to contentsPreheat oven to 177°C. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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