Halloumi a weird cheese: it’s rubbery when cold and uncooked and doesn’t melt when cooked. This proved a popular way to use it. The quantity here would make a starter for four served alone. Half this recipe would make a good addition to a mezze plate with other bites of interest.<\/p>\n
The Black Seeds of the title are nigella seeds which I managed to source at Waitrose. The original of this specifies Urfa chilli flakes so use those if you can get them; I deseeded a dried red chilli and used that. <\/p>\n
| serves:<\/td>\n | \n\t 4\n\t <\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n\t 5 mins\n\t <\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n\t 8 mins\n\t <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nDry fry the coriander seeds in a small frying pan to develop the aroma a little. Preferably in a spice grinder or with a pestle and mortar, blitz or crush the nigella seeds, coriander seeds, chilli flakes and black pepper together as a powder. Stir the spices into the honey and set aside.<\/p>\n Cut each Halloumi into four thick slices.<\/p>\n When you’re ready to eat, heat a little olive oil in a frying pan and fry the halloumi slices for 3 or 4 minutes on each side until golden and crisp. I found a quite gentle heat was required.<\/p>\n To serve, plate the Halloumi slices and drizzle with a little lemon zest and juice. Pour over the honey and spice mixture, which will probably need warming in a hot water bath to make it pourable.<\/p>\n<\/div>\n |