Sesame crusted halloumi with Asian slaw

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

Cheese isn’t found in Asian food too often, but I couldn’t resist making this sesame crusted halloumi. Of course, you could use tofu or something similar instead of the halloumi if the idea of Asian cheese freaks you out… but I have absolutely no idea why you would want to go for tofu instead of cheese. If any type of cheese freaks you out, I think you might be in the wrong place.

Actually, although it might seem like an unusual combination, the halloumi was unbelievable served alongside the crunchy Asian slaw and its slightly sweet dressing. Sweet and crunchy slaw vs salty, creamy cheese – proper swoon-worthy stuff.

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

Can we just talk about slaw for a second? The word ‘slaw’ is totally not a thing in the UK, and every time I type it I feel a little ridiculous. Slaw. It’s just odd.

But, I couldn’t bring myself to call this recipe ‘coleslaw’ because it’s completely not coleslaw – no mayonnaise, no cabbage, it’s not coleslaw. But I also was hardly going to call it ‘shredded raw vegetable salad’. So, slaw it is. Even if every time I say it, it sounds a bit like I’m in the middle of passing out.

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

This slaw would be great served on its own, if you’re not in a position to get a frying pan out for the halloumi. Picnics, BBQs, packed lunches – it would pack up really well, and only gets better with time. It’s also really easy to make – shred your vegetables, mix up your dressing, and mix them together. It’s pretty hard to muck it up.

You can shred your veg however you like – just cut them into thin strips with a knife, use your grater, or use a mandoline with julienne blades. My mandoline only cuts lowly slices (first world problems!), so I used that to cut the carrot into thin slices, and then cut them into sticks with a knife. It would have been much quicker to just grate it, but apparently I like torturing myself or something. Plus I like the slightly thicker sticks! Gives it more crunch.

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

Now: the halloumi. Think about it: sesame crusted halloumi. Halloumi cheese… crusted with sesame.

I just about died when I came up with this (and then actually did die when I tasted it and realised that it worked!). Fried halloumi is always my favourite thing in the world, but with all those toasted sesame seeds, the flavour and the crunch is just out of this world.

Literally all you do is roll your halloumi in sesame seeds, and ta-da: sesame crusted halloumi. I know it’s tricky, but try to stay with me.

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

There you go! Easy.

Sesame crusted halloumi with Asian slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main meal
Serves: 3-4
Ingredients
For the dressing:
  • 1tbsp honey
  • 1tbsp dark soy sauce
  • 1tbsp rice vinegar
  • 1tbsp sesame oil
  • 1 clove garlic, minced
  • 1 mild red chilli, finely chopped
For the Asian slaw:
  • 100g beansprouts
  • 1 medium carrot, shredded
  • 4 spring onions, finely sliced
  • ½ red pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • Small bunch fresh coriander, chopped
  • 100g cashew nuts, coarsely chopped
For the sesame crusted halloumi:
  • 450g halloumi cheese, cut into 12 slices
  • 12tbsp sesame seeds
Instructions
  1. Mix up the dressing by combining the honey, soy sauce, rice vinegar and sesame oil in a cup, and add the minced garlic and finely chopped chilli. Mix well, and set aside.
  2. Next, prepare the vegetables. Add the beansprouts to a large bowl along with the shredded carrot, sliced spring onions, peppers, fresh coriander and chopped cashews. Mix to combine.
  3. To make the sesame crusted halloumi, pour the sesame seeds onto a plate and press the halloumi slices into the seeds on both sides. Place the cheese into a dry frying pan, and cook over a low heat for around 5-10 minutes, until the underside is golden brown (it seemed to take a little longer to cook when crusted with the sesame seeds than halloumi would usually take on its own). Carefully turn each piece over, and repeat with the other side.
  4. Just before serving, add the dressing to the vegetables, and mix well. Serve alongside the sesame crusted halloumi.

Sesame crusted halloumi with Asian slaw - the salty, creamy cheese with the crunchy, slightly sweet slaw was an amazing combination!

Coleslaw lover? Try my pineapple coleslaw too!

Pineapple coleslaw

Comments

  1. Corinna Schicker says

    Another swoon-worthy recipe – lovely combination!! I too ADORE halloumi but hadn’t thought of the sesame seeds before… BTW if you ever want a “sour” Asian dressing please give this super-easy one a try (it’s from the Aussie chef Bill Granger’s first book and I make it at least every other week): juice of 1 lime, 1 tbs fish sauce , 1 tsp crushed Szechuan peppercorns, 1 tsp sesame oil

    AND many congratulations on your wedding – you beautiful bride!
    Corinna Schicker recently posted…Bananen-Mohn-BrotMy Profile

  2. Megan says

    I am a huge cheese lover but have never heard of this type! Is halloumi sold with the other cheeses in a regular cheese section or do you have to go to a gourmet or asian food store? The slaw looks amazing and I want to try both! Thanks so much, I love your recipes and have made quite a few since I discovered your website about 3 months ago! I have recently joined a coop type thing where I get vegetables, fruit , pasta, cheese etc each week and often there is a new vegetable or legume that I am not famailair with and yours is my go to place when looking for a recipe to use it! Congrats also on the wedding!

    Megan

    • Becca @ Amuse Your Bouche says

      Ooh you must try it, it’s my favourite! It’s not actually an Asian cheese, it’s from Cyprus! But went really well with the Asian flavours here. In the UK it’s just sold in the usual cheese section, you don’t have to go anywhere special.

      And thanks so much for the lovely words, it’s really nice to know that I’m one of your go-to’s :) I hope I’m sometimes helpful! ;)
      Becca @ Amuse Your Bouche recently posted…Goat’s cheese polenta with asparagus and portobellosMy Profile

    • Jay says

      Costco has been carrying it for over a year, but last week, it had disappeared from the cheese section. I asked and did not get a resolution on whether it’s out of stock or discontinued.

  3. Megan says

    I cant believe I have missed it all this time but will get it ASAP! I am sure it has been under my nose the whole time, I live in a large metropolitan area so we have pretty much everything!
    And, yes your recipes have been helpful in fact one of my favorites is the crockpot black bean soup. It combines two of my favorite things, black beans and a crockpot. Is is so easy to throw everything in there and so delicious. I always give some to friends and family members when I make it and even the non vegetarians love it!!! Thank you!

  4. Eileen says

    That sesame crusted halloumi is such a fantastic idea! I don’t think I’ve actually crusted anything in sesame seeds before, cheese or not (although almonds make quite a few crust appearances at our house) so now I am super excited to give this a try. Yay!
    Eileen recently posted…Salad of plums, almonds, and arugulaMy Profile

  5. Anna says

    I love haloumi. Your haloumi recipe is just divine. I honestly can’t wait to try it. Love the idea of covering the cheese in sesame seeds. Brilliant!

  6. Deena Kakaya says

    Hi Becca. I went to a Vietnamese food talk the other day and they served a taste of the most wonderfully light and fresh food and your recipe today gives me that sort of feel. I love the crust on the halloumi and crunch of the asian slaw. lovelt recipe x

  7. Alyssa says

    My partner and I made this last night and both agreed it was pretty much the most delicious thing we’ve ever made. And so pretty! We added some quinoa just to bulk it up a bit and added the halloumi to the slaw so it was just like one big delicious salad. Amazing, thank you!

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