Crunchy halloumi sticks served with a tangy cabbage, apple and walnut slaw.
200 grams halloumi cheese
2 medium free-range eggs, whisked
½ cup plain flour
2 cups panko crumbs
2 tablespoons sesame seeds
1 tablespoon fresh thyme leaves
½ teaspoon hot paprika (or sweet paprika)
¼ green cabbage, shredded
1 red apple, thinly sliced
1 celery stick, finely sliced
½ small red onion, thinly sliced
8 walnuts, roasted and roughly chopped
½ cup full-fat greek yoghurt
1 clove of garlic, minced
1 teaspoon dijon mustard
1 teaspoon cider vinegar
1 lemon, cut into wedges
Preheat the oven to 190ºC and line a baking tray with baking paper.
Cut halloumi into even 1cm thick sticks. Place egg in a bowl and whisk. Place flour in a seperate bowl. Combine the panko crumbs, sesame seeds, thyme leaves, paprika and cracked pepper.
Lightly coat the halloumi in flour and then dip into whisked eggs. Drop halloumi into panko crumb mixture and coat. Dip back into the whisked eggs and then back into the panko crumb (double-crumbing makes it extra crunchy). Place coated halloumi sticks on to a baking tray and drizzle with a little olive oil. Bake for 20–30 minutes or until golden brown.
Place the walnuts in a small baking dish and bake in the oven for 5–7 minutes.
In a large bowl, combine the cabbage, apple, celery and red onion. Roughly chop the roasted walnuts and add to slaw. In a small bowl combine the yoghurt, garlic, dijon and cider vinegar to make the dressing. Mix through the slaw.
When halloumi is cooked, serve with slaw and wedges of lemon.
Cook's note: Halloumi is quite salty, it’s best to taste before adding any extra salt.