Description
These delicious oven-baked halloumi bites are halloumi fries taken to the next level. With a crunchy dukkah crust, soft salty center, and a sweet honey drizzle, they’re the ultimate flavor-packed snack for your next party or gathering. Perfect as an appetizer or snack that will have guests raving!
Ingredients
For the halloumi bites:
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1 block halloumi (roughly 225g/8oz)
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1 cup dukkah (try the easy dukkah recipe)
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1 egg, whisked
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1/2 cup cornflour (or plain flour)
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1 tablespoon olive oil
To serve:
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Handful of chopped flat-leaf parsley leaves
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1 tablespoon hot honey sauce (or regular honey)
For the smoky red pepper romesco sauce:
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2 red peppers (from a jar)
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1/4 cup almonds (or use cashew/walnuts/hazelnuts)
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1 tablespoon apple cider vinegar
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2 garlic cloves, peeled
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2 tablespoons olive oil
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1/2 teaspoon salt
Instructions
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Prepare the halloumi:
Preheat the oven to 180°C/360°F fan. Pat the halloumi dry with a paper towel and cut it into small cubes. Cut the halloumi into strips following its natural fold, then slice each strip into cubes. Prepare 3 bowls: 1 with 1/2 cup flour, 1 with 1 cup dukkah, and 1 with whisked egg. Line an oven tray with baking paper. -
Coat the halloumi:
Toss the halloumi cubes in the flour to coat them. Then, dip each cube in the egg, followed by the dukkah, ensuring each cube is well-coated. Place the coated cubes on the lined tray, leaving some space between each bite for even cooking. Use separate hands for dry ingredients and egg to keep the process clean. -
Cook the halloumi bites:
Transfer the tray to the oven and bake for 20 minutes, or until the crust is golden and crispy, and the halloumi is soft when pressed. -
Garnish and serve:
Once the halloumi bites are done, remove them from the oven and transfer them to a serving plate. Drizzle 1 tablespoon of honey over the bites and sprinkle with chopped parsley. Serve with smoky red pepper romesco sauce on the side.For the smoky red pepper romesco sauce:
While the halloumi is baking, blend the jarred red peppers, almonds, apple cider vinegar, garlic, olive oil, and salt in a food processor until you achieve a chunky sauce.
Notes
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Serving tip: These halloumi bites are perfect with the smoky red pepper romesco sauce, but you can also serve them with other dipping sauces like tzatziki or spicy mayo.
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Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven to retain their crispiness.
Nutrition
- Serving Size: 1/32 recipe (1 bite)
- Calories: 80 kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg