Bubala’s Halloumi with Black Seed Honey
This recipe pairs baked halloumi with spiced honey to make a decadent dish to enjoy as part of a wider food spread or cheeseboard.
Introduction
This was a dish that, for all its simplicity, took approximately 16 attempts before we were happy with it. The combination of cheese and honey is a winner but we wanted to take it to the next level. After trying lots of different honeys and spices, and before giving up, we tried black seed honey and the rest is history. The honey recipe here will make enough for roughly 2 halloumi blocks – perfect for a larger serving size if you want to double the recipe, and it’s also delicious with a cheeseboard.
Ingredients
| 225–250g (8–9oz) | block halloumi |
| 1 tsp | lemon juice and zest of 1 unwaxed lemon |
| flaky sea salt | |
| For the black seed honey | |
|---|---|
| 1¾ tsp | coriander seeds |
| 2½ tsp | nigella seeds |
| 4 tsp | whole black peppercorns |
| ½ tsp | urfa chilli flakes |
| 125g (4½oz) | clear blossom honey |
Method
Preheat the oven to 180ºC/160ºC fan/350ºF/Gas mark 4.
For the black seed honey, toast the coriander seeds in a dry frying pan (skillet) until fragrant and just changing colour, then transfer to a pestle and mortar with the nigella seeds, peppercorns and chilli flakes and roughly grind. Combine with the honey. Set aside. The recipe makes more than you need, so keep the remainder in a sealed jar in the fridge for up to 3 months.
Heat a frying pan (skillet) over a medium heat, add the halloumi and fry on all sides until turning golden. Transfer to a baking tray and heat in the oven for 15 minutes.
Drizzle with the lemon juice and generously spoon over the black seed honey (about 3 tablespoons is perfect). Sprinkle over a little lemon zest and a pinch of sea salt to serve.
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