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.

Recipe:

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:

1. 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.

2. 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.

3. 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.

4. 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.