Sticky sesame & orange-glazed halloumi with creamy tahini slaw
A craving-driven creation
Halloumi was on my mind.
That salty, squeaky cheese that gets the crowd roaring.
Ideal stuffed into pita pockets, crowned on top of roasted veggies, or wedged into a burger with a sticky-sweet chutney.
All great contenders. But naturally, my experimental recipe brain went walkabouts.
I’m not the most by-the-book sort of cook, but I do love a bit of planning and note-page scribbling of recipe ideas - especially when a new season rolls in. Still, every now and then, ideas pop into my head more spontaneously - in the shower, on the tube, just as I'm about to fall asleep(!), or simply with a sudden “Corr, I could really eat that right now.” A craving. And that’s exactly what happened here. Hello again, halloumi.
And so, the craving-driven jigsaw puzzle goes a little like this:
Halloumi. Salty. So, with salty, we need something sweet. Crunch is a must. Maybe a bit of bitterness for balance? Tahini. Yes. Gosh, I love tahini. And then herbs. Always herbs, for freshness. And with all of that swirling around, we land with a sticky sesame and orange-glazed halloumi with a creamy, crunchy tahini slaw.
It’s a salad, of sorts. Great for a light lunch, or something you can bulk out with bulgur wheat or couscous for a heartier dinner. But as I was eating it, I could definitely see it working as a fun guest to the BBQ table - chunkier slabs of sticky halloumi, platters of juicy orange segments and a big bowl of slaw for everyone to dig into. A little impromptu - hence the extra newsletter this month! - a little experimental, but oh so delicious.
Sticky orange & sesame glazed halloumi with creamy tahini slaw
Serves 2 | Takes 20 mins
Ingredients
2 medium size oranges (prep mentioned in the method)
2 tbsp sesame oil
2 tsp soy sauce
1 tbsp honey or maple syrup
1 x 225g block halloumi, sliced into 2cm thick cubes
A handful each of fresh mint and coriander leaves
2 tsp sesame seeds
For the tahini slaw
1 small white cabbage (or ½ a large one), shredded - a veg peeler works well for this
3 tbsp tahini
The juice of ½ lemon
A pinch of sumac (optional)
Serving suggestions to make it go a little further:
Grain of choice - bulgur wheat or couscous work well
Stuffed into pitta pockets
Method
First, prep the oranges. Cut the peel and pith away from one orange and use a small knife to segment the orange, catching any juices in a small bowl (which we’ll use for the glaze). Set the segments aside.
To the same bowl, grate in the zest of the other orange, slice it in half, then squeeze in the juice. Add one tablespoon of sesame oil, the soy sauce and honey and mix well to combine.
Heat another tablespoon of sesame oil in a non-stick pan over medium heat. Once hot, add the cubes of halloumi and cook for 2-3 minutes on each side until golden and slightly crispy.
While the halloumi is cooking, make the slaw. In a large mixing bowl, whisk together the tahini, lemon juice, 2 tablespoons of water, a splash of olive oil, and a pinch of salt and pepper until you reach a smooth, creamy consistency - similar to a caesar-style dressing. Add more water as needed to reach the right consistency. Add the shredded cabbage to the bowl, stir to combine with a spoon, then get your hands in and massage the slaw until well combined. Stir through the sumac, if using, to give it more of a tart, tanginess. A pinch of chilli powder will also work nicely if you want a bit of heat. Just before serving, lightly toss the orange segments through the slaw.
Once the halloumi is beautifully browned, reduce the heat to low and pour the orange glaze over the top. Let it simmer for a minute or so, allowing the glaze to thicken and coat the cheese with a sticky, shiny finish.
To serve, plate the sticky halloumi alongside a generous serving of the slaw. Scatter over some fresh coriander and mint leaves and sprinkle with sesame seeds. Enjoy as is, or serve with a grain of choice or stuffed into pitas.
More ways with halloumi
Glazed with honey & oregano with summer tomatoes
Stuffed into perfect pita pockets with mint & pickled pepper yogurt
As a golden crouton on top of a saag
Pork & halloumi koftes with tzatziki
