Recipe | Halloumi crostine with grilled peppers and sesame-honey hummus

For the hummus:

265 g cooked chickpeas
60 g tahini
3 tbsp lemon juice
30 g honey

For the grilled peppers:

1 red pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp hazelnut oil

For the crostini:

2 rye rolls or wholemeal rolls
3 tbsp olive oil
50 g rocket salad
3 tbsp peanut oil
250 g Halloumi Sea salt, sugar, pepper

This is how it is cooked:

For the hummus, rinse the chickpeas thoroughly with cold water, then blend finely with tahini, lemon juice, 50 ml water or vegetable stock, and honey. Quarter and peel the peppers and fry them in a pan with a little oil. Place the peppers in a bowl and season with balsamic vinegar, hazelnuts, olive oil, salt, sugar, and pepper. For the crostini, cut 4 thick slices diagonally from the baguette, drizzle with olive oil, and grill in the oven for about 3 minutes until crispy. Wash the lettuce and spin dry. Cut the halloumi into 4 equal pieces and fry in a little peanut oil in a pan until golden brown and crispy. Top the bread slices with lettuce and peppers, cover with halloumi, and garnish with the hummus.

Halloumi is a semi-hard cheese originating from Cyprus and traditionally consumed in the Eastern Mediterranean. Because it doesn't melt, it's particularly suitable for grilling and frying. Halloumi was originally made from a blend of sheep's and cow's milk. Today, it is also available in pure cow's milk.