Seared Halloumi with Dukkah and Honey

• portions: 8 servings

Ingrédients

¼ cup skinless raw peanuts

2 Tbsp. toasted white sesame seeds

1 Tbsp. black sesame seeds

1 tsp. coriander seeds

1 tsp. cumin seeds

½ tsp. finely ground black pepper

2 8-oz. packages Halloumi cheese

¼ cup (or more) extra-virgin olive oil

¼ cup honey, warmed

A spice mill or mortar and pestle

Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, some supermarkets, and online.

Instructions

Preheat oven to 350°. 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.

Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.