Halloumi finger with dukkah and lemon mayonaise
The warm halloumi, the deep flavours of the dukkah and the fresh note of lemon zest… such a magical combination…!
Equipment
- wok or frying pan
- frying scoop
- zesteur
- fine citrus peel grater
Ingredients
- 225 gram halloumi
- 75 gram panko
- flower
- 1 tbsp dukkah
- 1 egg
- 3 tbsp mayonaise
- 1 lemon
- cress
Instructions
Preparations
- Cut your halloumi in finger sized pieces.
- Make some lemon mayonaise by zesting some of the yellow peel of the lemon with the citrus grater and mixing it through the mayonaise.
- Mix the flower with a pinch of salt.
- Mix the panko with the dukkah (I love this one).
- Take 3 soup plates, put the flower mix in one, whisk the egg in the second and put panko mix in the third.
Haloumi fingers
- Each time take a piece of halloumi, roll it through the flower until covered, then through the egg until covered and finally through the panko until covered.
- Deep fry the halloumi fingers in a wok and put them on a piece of paper towel when ready.
Plating and serving
- Plate the halloumi fingers by putting three dollops of mayonaise on each one and garnish them with some cress and lemon zest (with the zesteur).
- Serve while still warm, because that's when they'll taste best!