Seared Halloumi Cheese Recipe
charred eggplant, orange blossom honey, crispy chickpeas
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplant into rounds about 1/2 inch thick. Sprinkle with salt and let it sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Chickpeas
Preheat the oven to 400°F (200°C). Drain and rinse the canned chickpeas, then toss them with 1 tablespoon of olive oil, paprika, cumin, salt, and black pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy.
- 3
Cook the Eggplant
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant slices and cook for 3-4 minutes on each side until golden brown and tender. Remove from the skillet and set aside.
- 4
Sear the Halloumi
In the same skillet, add another tablespoon of olive oil and heat. Slice the halloumi into thick slices and sear them for about 2-3 minutes on each side until golden brown.
- 5
Assembly
On a serving plate, arrange the roasted eggplant slices and top them with the seared halloumi. Drizzle with orange blossom honey and sprinkle crispy chickpeas on top. Garnish with fresh parsley.
