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.
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.
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.
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.
There you go! Easy.
Sesame crusted halloumi with Asian slaw
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Print Pin CommentIngredients
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.
Coleslaw lover? Try my pineapple coleslaw too!
Happy Valley Chow says
I've never had halloumi before but this recipe certainly makes it sound tasty. Thanks for sharing :)
Happy Blogging!
Happy Valley Chow
Johanna GGG says
what a great idea - I love halloumi and can imagine this is just so much better with toasted sesame seems as part of the package. Slaw is not Australian either and always sounds a bit odd to me - it is useful and yet just too much on the way to saying slaughter! But I guess a rose by any other name would smell as sweet :-)
Eileen says
That sesame crusted halloumi is such a fantastic idea! I don't think I've actually crusted anything in sesame seeds before, cheese or not (although almonds make quite a few crust appearances at our house) so now I am super excited to give this a try. Yay!
Megan says
I cant believe I have missed it all this time but will get it ASAP! I am sure it has been under my nose the whole time, I live in a large metropolitan area so we have pretty much everything!
And, yes your recipes have been helpful in fact one of my favorites is the crockpot black bean soup. It combines two of my favorite things, black beans and a crockpot. Is is so easy to throw everything in there and so delicious. I always give some to friends and family members when I make it and even the non vegetarians love it!!! Thank you!
Becca @ Amuse Your Bouche says
If you can't spot it, just ask someone - I'm not sure where you're from so it might be different in your area.
No thank you! :)
Linda @ForkandForage says
Becca, now if there's one cheese I totally swoon over it's halloumi. Incredible! I love how you coated it with sesame seeds so that it went with your Asian slaw. This whole dish looks amazing!
Megan says
I am a huge cheese lover but have never heard of this type! Is halloumi sold with the other cheeses in a regular cheese section or do you have to go to a gourmet or asian food store? The slaw looks amazing and I want to try both! Thanks so much, I love your recipes and have made quite a few since I discovered your website about 3 months ago! I have recently joined a coop type thing where I get vegetables, fruit , pasta, cheese etc each week and often there is a new vegetable or legume that I am not famailair with and yours is my go to place when looking for a recipe to use it! Congrats also on the wedding!
Megan
Becca @ Amuse Your Bouche says
Ooh you must try it, it's my favourite! It's not actually an Asian cheese, it's from Cyprus! But went really well with the Asian flavours here. In the UK it's just sold in the usual cheese section, you don't have to go anywhere special.
And thanks so much for the lovely words, it's really nice to know that I'm one of your go-to's :) I hope I'm sometimes helpful! ;)
Jay says
Costco has been carrying it for over a year, but last week, it had disappeared from the cheese section. I asked and did not get a resolution on whether it's out of stock or discontinued.
CakePants says
Oh man, you had me at "halloumi," but the veggie slaw looks great, too! Halloumi is one of my favorite cheeses, despite only having tried it for the first time about a year ago. Can't wait to give this recipe a try!
Corinna Schicker says
Another swoon-worthy recipe - lovely combination!! I too ADORE halloumi but hadn't thought of the sesame seeds before... BTW if you ever want a "sour" Asian dressing please give this super-easy one a try (it's from the Aussie chef Bill Granger's first book and I make it at least every other week): juice of 1 lime, 1 tbs fish sauce , 1 tsp crushed Szechuan peppercorns, 1 tsp sesame oil
AND many congratulations on your wedding - you beautiful bride!
Becca @ Amuse Your Bouche says
Thanks! The dressing sounds great - do you know of a vegetarian alternative to fish sauce that I could use?
Corinna Schicker says
I would just use soy sauce and maybe even a bit of extra salt! x
Jacki @ Two Forks One Love says
I love this idea. The fact that the cheese isn't fried and there is so little oil used in the dish. Definitely going to give this a shot!
Becca @ Amuse Your Bouche says
I really think it's unnecessary to add oil when you're frying halloumi! Doesn't need it at all! :)
[email protected] says
I am SO making this! I was laughing as I read this whole post out loud to my husband (who dutifully puts up with my reading out loud, bless him). Thank you for your writing! And tempting photos. And...your love of halloumi :)
Becca @ Amuse Your Bouche says
Haha really! I just read it back to myself and it just sounds like a mad person's ramblings haha, but thank you for sticking with it <3 And to your husband too!!