- 10 mins
- 10 mins
Ingredients
- 1 fresh red chile, seeded, if desired, and chopped
- 4 garlic cloves, unpeeled, and left whole
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp smoked or sweet paprika
- 1 c fresh flat-leaf parsley, chopped
- 1 c fresh cilantro, chopped
- grated zest and juice from ½ lemon, wedges from ½ lemon
- 3 tbsp extra-virgin olive oil
- fine-grain sea salt and freshly ground black pepper
- 1 lb halloumi, cut into ¼-inch slices
Preparation
Step 1
4-6 servings
In a large, well-seasoned cast-iron pan or heavy nonstick skillet over medium heat, dry roast the chile and garlic until toasted on all sides, 2 to 3 minutes. Set aside.
In the same pan, toast the coriander and cumin until fragrant, stirring often. It should take about a minute. Process the spices in a grinder or mortar and pestle, then transfer to a medium bowl with the paprika.
Pile the herbs, garlic, chile, and lemon zest on a board and chop into fine flecks. Rake the mix into the bowl with the spices. Stir in the oil and lemon juice and season with salt and pepper.
Wipe out the skillet and heat over medium-high heat. Fry the halloumi in the dry skillet, in batches if needed, until golden, a minute or so on each side. As they’re ready, add the pieces to the chermoula.
Once all the halloumi is golden and bathed, tip everything out onto a serving plate, being sure to rescue any sauce that lingers in the bowl. Tuck the lemon wedges in and around the cheese. Serve.