Seared Halloumi with Cherry Salsa

Jun 9

Golden, crispy halloumi meets roasted sweet cherry salsa, topped with nutty-spiced hazelnut dukkah and a tangle of fresh herbs. Sweet, salty, crunchy, and fresh — this is summer on a plate.

Seared Halloumi with Roasted Cherry Salsa & Hazelnut Dukkah

Servings: 4

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Print the Recipe

Ingredients:

For the Roasted Cherry Salsa:
1½ cups fresh sweet cherries, pitted and quartered
1 tbsp olive oil
1 tbsp red wine vinegar (or balsamic for more depth)
½ tsp honey (optional)
Pinch of salt
1 jalapeño
2 tbsp red onion, finely chopped

For the Hazelnut Dukkah:
⅓ cup hazelnuts, toasted and finely chopped
1 tbsp sesame seeds, toasted
½ tsp ground coriander
½ tsp ground cumin
½ tsp flaky salt

For the Seared Halloumi:
8 oz halloumi, sliced into ½-inch slabs
1 tsp olive oil

For Garnish:
¼ cup fresh basil leaves, torn
¼ cup fresh mint leaves, torn

Instructions:

Roast the Cherries: Preheat oven to 400°F. Toss cherries with olive oil, vinegar, honey (if using), and salt. Spread on a parchment-lined baking sheet and roast for 10–12 minutes, stirring halfway, until softened and slightly caramelized but still holding their shape.
Make the Hazelnut Dukkah: While the cherries roast, toast the hazelnuts in a dry pan over medium heat until fragrant, about 3–4 minutes. Rub the skins off with a towel (if they’re stubborn, don’t stress). Chop finely and mix with toasted sesame seeds, coriander, cumin, and flaky salt.
Sear the Halloumi: Heat a skillet over medium-high heat. Add a drizzle of olive oil. Sear halloumi slices for 2–4 minutes per side until golden brown and crisp.
Assemble: Finely chop jalapeño and red onion and stir into the roasted cherries. Arrange the seared halloumi on a serving plate. Spoon over the roasted cherry salsa. Sprinkle generously with hazelnut dukkah. Scatter fresh basil and mint on top.

Pro tip: Serve with grilled bread or warm pita to scoop up all the good stuff.