Sesame crusted haloumi with chilli and ginger jam is a guaranteed hit. Who can resist the firm saltiness of haloumi, especially when it’s been fried to perfection? Make an extra portion of these crispy, golden delights.
Sesame crusted haloumi with chilli and ginger jam
- 2 x 300g blocks of haloumi
- 100 – 200g sesame seeds
- 60ml (¼ cup) olive oil
- chilli and ginger jam, to serve
- fresh rocket, to serve
Cut the haloumi into medium slices.
Coat the slices well on each side with sesame seeds.
Heat the olive oil in a large non-stick frying pan and fry the haloumi until golden brown, about 2 minutes on each side. Remove from the oil and drain on paper towel.
Serve warm with chilli and ginger jam and plenty of fresh rocket.
Cook's tip: These golden cheesy nuggets are a great addition to a Mediterranean platter.