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 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Slice the courgettes into thick rounds.

2. 2

   Toss the courgettes and cherry tomatoes with olive oil and season. Spread on a large baking tray and roast for 15 minutes.

3. 3

   Slice the halloumi into thick pieces. Press the dukkah onto both sides of each slice.

4. 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. 5

   Whisk together the tahini, lemon juice, crushed garlic and 2 tablespoons of water to make a drizzle. Drizzle over the tray and serve.