Print Recipe

Sesame crusted halloumi with Asian slaw

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main meal
Servings: 3 -4
Author: Becca Heyes


For the dressing:

  • 1 tbsp honey
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp 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
  • 1/2 red pepper thinly sliced
  • 1/2 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 tbsp sesame seeds


  • 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.