Why You'll Love This Recipe
This Crispy Dukkah-Crusted Halloumi is the perfect marriage of textures and flavours. The nutty, spiced crunch of Sticky Balsamic Dukkah pairs beautifully with the squeaky, salty halloumi cheese, while a drizzle of Sticky Balsamic Original ties everything together. It's impressive enough for dinner parties but easy enough for a Tuesday night treat!
Ingredients
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250g (8.8 oz) halloumi cheese, sliced into 1cm (0.4 inch) thick pieces
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3 tablespoons Sticky Balsamic Dukkah
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2 tablespoons extra virgin olive oil
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2 tablespoons Sticky Balsamic Original
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Fresh pomegranate seeds (optional, for garnish)
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Fresh mint or parsley leaves (optional, for garnish)
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Lemon wedges for serving
Instructions
Step 1: Prepare the Halloumi
Pat the halloumi slices dry with paper towels. This helps the Sticky Balsamic Dukkah stick better and ensures a crispier crust.
Step 2: Coat with Sticky Balsamic Dukkah
Spread the Sticky Balsamic Dukkah on a flat plate. Press each halloumi slice firmly into the Sticky Balsamic Dukkah, coating both sides generously. The natural moisture of the cheese will help the Sticky Balsamic Dukkah adhere.
Step 3: Pan-Fry to Golden Perfection
Heat the olive oil in a large non-stick frying pan over medium-high heat. Once hot, add the dukkah-crusted halloumi slices in a single layer (work in batches if needed). Fry for 2-3 minutes on each side until golden brown and crispy. The Sticky Balsamic Dukkah should be toasted and fragrant.
Step 4: Plate and Drizzle
Transfer the crispy halloumi to a serving platter. Immediately drizzle with Sticky Balsamic Original while still hot.
Step 5: Garnish and Serve
Scatter with fresh pomegranate seeds and torn mint or parsley leaves if using. Serve with lemon wedges on the side for an extra citrus kick.
Serving Suggestions
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As an Appetizer: Serve on a wooden board with crusty bread, olives, and fresh vegetables
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Over Salad: Place warm halloumi over mixed greens with cherry tomatoes and cucumber
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Breakfast Twist: Add to avocado toast or serve alongside poached eggs
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Mezze Platter: Include as part of a Middle Eastern spread with hummus, baba ganoush, and pita
Pro Tips
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Don't overcrowd the pan – this creates steam and prevents the Sticky Balsamic Dukkah crust from getting crispy
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Use medium-high heat to ensure the outside crisps up before the inside becomes too soft
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Serve immediately while the halloumi is still warm and squeaky
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Save leftover Sticky Balsamic Dukkah for sprinkling on roasted vegetables, yogurt bowls, or grilled meats
Why Sticky Balsamic Dukkah?
Sticky Balsamic Dukkah brings together the best of both worlds – the traditional Egyptian nut and spice blend meets the sweet-tart complexity of Sticky Balsamic vinegar. This award-winning condiment from Australia's most awarded balsamic producer adds depth and sophistication to any dish, transforming simple ingredients into gourmet experiences.
Storage & Make-Ahead
This dish is best enjoyed fresh and hot from the pan. However, you can prep the dukkah-coated halloumi slices up to 2 hours in advance and keep them refrigerated until ready to fry. The Sticky Balsamic Dukkah coating will stay intact and fry up beautifully.
Recipe Notes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 appetizer portions
Difficulty: Easy
Dietary: Vegetarian, Gluten-Free
Frequently Asked Questions
Can I use a different cheese?
While halloumi works best due to its high melting point, you could try paneer or firm tofu for a different twist.
Is this recipe gluten-free?
Yes! Both halloumi and Sticky Balsamic Dukkah are naturally gluten-free.
Can I bake instead of fry?
Yes, bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. The crust won't be quite as crispy but still delicious.
Where can I buy Sticky Balsamic Dukkah?
Visit stickybalsamic.com.au to order online
Share Your Creation
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