Dukkah-Crusted Halloumi with Roasted Courgette and Tahini Drizzle
Ingredients
- 250 g halloumi
- 3 courgettes
- 4 tbsp dukkah
- 3 tbsp olive oil
- 3 tbsp tahini
- 1 lemon
- 250 g cherry tomatoes
- 1 garlic cloves
Nutrition (per serving)
- Calories
- 455 kcal
- Protein
- 20 g
- Carbohydrate
- 9.6 g
- of which sugars
- 6.8 g
- Fat
- 36.5 g
- of which saturates
- 13.6 g
- Fibre
- 5.6 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Slice the courgettes into thick rounds.
- 2
Toss the courgettes and cherry tomatoes with olive oil and season. Spread on a large baking tray and roast for 15 minutes.
- 3
Slice the halloumi into thick pieces. Press the dukkah onto both sides of each slice.
- 4
Lay the dukkah-coated halloumi over the veg. Return to the oven for 12–15 minutes until golden and the crust is set.
- 5
Whisk together the tahini, lemon juice, crushed garlic and 2 tablespoons of water to make a drizzle. Drizzle over the tray and serve.
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