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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.
What You’ll Learn
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How to sear halloumi to golden, crispy perfection — no rubbery texture or sticking to the pan.
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How to roast cherries and turn them into a sweet, tangy salsa that brings out the best of summer produce.
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How to make a fast, flavor-packed hazelnut dukkah for sprinkling over everything.
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Tips for preserving fresh cherries so you can enjoy their flavor long after the season ends.
Special Tips
New to halloumi? It’s a firm, salty cheese that holds up beautifully to high heat — and you’ll find it in most well-stocked grocery stores (check the specialty cheese section).
Can’t find it? No problem — we’ll talk through simple swaps like paneer or thick-cut feta.
This class is all about balance: sweet, salty, crunchy, and fresh. It’s the perfect way to turn a haul of summer cherries into something seriously crave-worthy.
This Class Will Be on YouTube Live!
This class will be livestreamed on YouTube instead of Zoom — but don’t worry, it’s still the same fun, interactive cooking experience you know and love.
You’ll receive a YouTube Live link in your reminder emails (no login needed!), and a chef moderator will be there to help relay your questions to the instructor in real time.
Can’t wait to cook with you!
Recipe
Seared Halloumi with Roasted Cherry Salsa & Hazelnut Dukkah
Golden, crispy halloumi meets roasted sweet cherry salsa, all finished with a nutty-spiced hazelnut dukkah and a tangle of fresh herbs. Sweet, salty, crunchy, and fresh—this is summer on a plate.
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
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:
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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.