Honey-Sesame Crusted Halloumi with Sweet Cabbage Salad

fresh, crunchy, and bursting with bright flavours, this cabbage salad has been on heavy rotation in my household (well, in some form or another). if you don’t feel like going through the process of crusting your halloumi, that’s totally cool too! just pan-fry it up and sprinkle with some sesame seeds to finish. we love' some food free-stylin’ around here.

Prep Time: 15 minutes 

Cook Time: 5 minutes 

Total Time: 25 minutes

Serves: 2

Honey-Sesame Crusted Halloumi:

1/2 pkg (200 g) halloumi

3 tbsp mixed sesame seeds

2 tbsp honey

1 tbsp vegetable oil

Sweet Cabbage Salad: 

1 tbsp lemon juice,

1 tbsp white wine vinegar, divided

2 tsp grainy mustard 

2 tsp honey 

2 tbsp olive oil

1/2 tsp each salt and pepper (approx.)

4 cups shredded sweet cabbage 

1 cup halved grape tomatoes

1/4 cup thinly sliced red onion

3 tbsp thinly sliced green onion, divided

Directions

1. Honey-Sesame Crusted Halloumi: Cut halloumi into 4 slices and pat dry. Reserve 2 slices for another use (see tip!)  

2.Spread honey evenly among slices of halloumi and press into sesame seeds to coat. 

3.Heat oil in cast-iron, or heavy-bottom skillet over medium heat. Add halloumi and cook for 2 to 3 minutes per side, or until golden and crispy. Transfer to paper towel-lined plate. 

4.Sweet Cabbage Salad: Whisk together lemon juice, half the white wine vinegar, grainy mustard, and honey in a large bowl. Drizzle olive oil into mixture, whisking consistently until emulsified. 

5.Add cabbage and toss until well coated and combined. 

6.Toss tomatoes with red onion, half the green onion and the remaining white wine vinegar. Season with a pinch of salt and pepper.

7.Divide salad evenly between two serving plates. Top each with 2 slices of halloumi. Top evenly with tomato mixture and garnish with remaining green onion.

TIP: Leftover halloumi can be reserved for roasting or pan frying. Delicious in pastas, sandwiches, or as a topper for grain bowls.