- ¼cup skinless raw peanuts
- 2Tbsp. toasted white sesame seeds
- 1Tbsp. black sesame seeds
- 1tsp. coriander seeds
- 1tsp. cumin seeds
- ½tsp. finely ground black pepper
- 28-oz. packages Halloumi cheese
- ¼cup (or more) extra-virgin olive oil
- ¼cup honey, warmed
Step 1
Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
Step 2
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
Step 3
Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
Step 4
Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
Step 5
Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
Step 6
Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.