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    Home » Recipes » Vegetarian Dinner Recipes

    Jun 17, 2014 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 25 Comments

    Sesame crusted halloumi with Asian slaw

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    Total time: 30 minutes
    Servings: 3 -4
    5 from 1 vote
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    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    Cheese isn't found in Asian food too often, but I couldn't resist making this sesame crusted halloumi. Of course, you could use tofu or something similar instead of the halloumi if the idea of Asian cheese freaks you out... but I have absolutely no idea why you would want to go for tofu instead of cheese. If any type of cheese freaks you out, I think you might be in the wrong place.

    Actually, although it might seem like an unusual combination, the halloumi was unbelievable served alongside the crunchy Asian slaw and its slightly sweet dressing. Sweet and crunchy slaw vs salty, creamy cheese - proper swoon-worthy stuff.

    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    Can we just talk about slaw for a second? The word 'slaw' is totally not a thing in the UK, and every time I type it I feel a little ridiculous. Slaw. It's just odd.

    But, I couldn't bring myself to call this recipe 'coleslaw' because it's completely not coleslaw - no mayonnaise, no cabbage, it's not coleslaw. But I also was hardly going to call it 'shredded raw vegetable salad'. So, slaw it is. Even if every time I say it, it sounds a bit like I'm in the middle of passing out.

    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    This slaw would be great served on its own, if you're not in a position to get a frying pan out for the halloumi. Picnics, BBQs, packed lunches - it would pack up really well, and only gets better with time. It's also really easy to make - shred your vegetables, mix up your dressing, and mix them together. It's pretty hard to muck it up.

    You can shred your veg however you like - just cut them into thin strips with a knife, use your grater, or use a mandoline with julienne blades. My mandoline only cuts lowly slices (first world problems!), so I used that to cut the carrot into thin slices, and then cut them into sticks with a knife. It would have been much quicker to just grate it, but apparently I like torturing myself or something. Plus I like the slightly thicker sticks! Gives it more crunch.

    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    Now: the halloumi. Think about it: sesame crusted halloumi. Halloumi cheese... crusted with sesame.

    I just about died when I came up with this (and then actually did die when I tasted it and realised that it worked!). Fried halloumi is always my favourite thing in the world, but with all those toasted sesame seeds, the flavour and the crunch is just out of this world.

    Literally all you do is roll your halloumi in sesame seeds, and ta-da: sesame crusted halloumi. I know it's tricky, but try to stay with me.

    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    There you go! Easy.

    Sesame crusted halloumi with Asian slaw

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 3 -4
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    For the dressing:

    • 1 tablespoon honey
    • 1 tablespoon dark soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 clove garlic minced
    • 1 mild red chilli finely chopped

    For the Asian slaw:

    • 100 g beansprouts
    • 1 medium carrot shredded
    • 4 spring onions finely sliced
    • ½ red pepper thinly sliced
    • ½ green pepper thinly sliced
    • Small bunch fresh coriander chopped
    • 100 g cashew nuts coarsely chopped

    For the sesame crusted halloumi:

    • 450 g halloumi cheese cut into 12 slices
    • 12 tablespoon sesame seeds

    Instructions

    • Mix up the dressing by combining the honey, soy sauce, rice vinegar and sesame oil in a cup, and add the minced garlic and finely chopped chilli. Mix well, and set aside.
    • Next, prepare the vegetables. Add the beansprouts to a large bowl along with the shredded carrot, sliced spring onions, peppers, fresh coriander and chopped cashews. Mix to combine.
    • To make the sesame crusted halloumi, pour the sesame seeds onto a plate and press the halloumi slices into the seeds on both sides. Place the cheese into a dry frying pan, and cook over a low heat for around 5-10 minutes, until the underside is golden brown (it seemed to take a little longer to cook when crusted with the sesame seeds than halloumi would usually take on its own). Carefully turn each piece over, and repeat with the other side.
    • Just before serving, add the dressing to the vegetables, and mix well. Serve alongside the sesame crusted halloumi.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

    Coleslaw lover? Try my pineapple coleslaw too!

    Pineapple coleslaw

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    Comments

    1. Alyssa says

      June 24, 2014 at 11:53 am

      My partner and I made this last night and both agreed it was pretty much the most delicious thing we've ever made. And so pretty! We added some quinoa just to bulk it up a bit and added the halloumi to the slaw so it was just like one big delicious salad. Amazing, thank you!

      Reply
      • Becca @ Amuse Your Bouche says

        June 24, 2014 at 12:19 pm

        Oh yay I'm so glad you both enjoyed it Alyssa! Thanks for your message! :)

        Reply
    2. Kristi @ Inspiration Kitchen says

      June 19, 2014 at 2:17 pm

      Becca - this looks AMAZING! Not only are the colors and the photos gorgeous, but it looks delicious too! Pinned!

      Reply
    3. Medeja says

      June 19, 2014 at 9:23 am

      The salad looks colorful and flavorful!

      Reply
    4. [email protected] says

      June 19, 2014 at 1:37 am

      This is such a delicious veggie meal! Gorgeous!

      Reply
    5. Deena Kakaya says

      June 18, 2014 at 10:15 pm

      Hi Becca. I went to a Vietnamese food talk the other day and they served a taste of the most wonderfully light and fresh food and your recipe today gives me that sort of feel. I love the crust on the halloumi and crunch of the asian slaw. lovelt recipe x

      Reply
    6. bornveggie says

      June 18, 2014 at 2:26 pm

      Wow..such an inspiring recipe and the pictures gorgeous. I've never tried halloumi before, but now i'll give it a try. I think this recipe will also be great with Paneer cheese. It is a mild indian cheese and very good for cooking.

      Reply
    7. Anna says

      June 18, 2014 at 12:41 pm

      I love haloumi. Your haloumi recipe is just divine. I honestly can't wait to try it. Love the idea of covering the cheese in sesame seeds. Brilliant!

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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