Crispy hot honey halloumi with peas, orzo & sesame sprinkle

Name: Crispy hot honey halloumi with peas, orzo & sesame sprinkle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 100 ml (optional); 250 g No.1 Halloumi with Mint, cut horizontally at the seam, then cubed; 360 g orzo; 360 g fresh or frozen peas; 2 - 3 tbsp plain flour; 80 g pack pea shoots; 2 tbsp Wilderbee Hot Honey, plus extra for drizzling if liked

This week Waitrose cook Charmaine Katz shows a life-changing method of preparing halloumi in our Youtube series, Let's Cook. Pre-soaking takes away the squeak, leaving you with soft, pillowy cubes. The air fryer gives the halloumi the most satisfactory crispness, as will pan-frying until golden. It’s bright, using both peas and pea shoots for freshness, and the sesame sprinkle adds crunch and contrast. Slathered in hot honey, it really is a fabulous dinner. Follow Charmaine on Instagram.

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Vegetarian

Serves4
CourseDinner
Prepare15 mins
Cook20 mins
Total time35 mins
Plusoptional overnight soak

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100ml (optional)
250g No.1 Halloumi with Mint, cut horizontally at the seam, then cubed
360g orzo
360g fresh or frozen peas
2 - 3 tbsp plain flour
80g pack pea shoots
2 tbsp Wilderbee Hot Honey, plus extra for drizzling if liked

SESAME SPRINKLE

½ tbsp black sesame seeds
½ tbsp sesame seeds
1 unwaxed lemon, zest

DRESSING

1 lemon, juiced
1 clove garlic, grated
5 tbsp olive oil, plus extra for frying (optional)

Pour the milk, if using, into a bowl and add the halloumi. Loosely cover, then set aside in the fridge overnight to soften. If short on time, soak in hot water for 10-15 minutes for a similar effect.
When ready to cook, make the sesame sprinkle by toasting all the sesame seeds in a pan until golden, and until the black sesame seeds smell nutty. Season with sea salt flakes and the lemon zest, mix until well combined, then set aside.
Bring a large pan of salted water to a boil. Once boiling, cook the orzo for 7 minutes, then add the peas and cook for a final minute. Meanwhile, make the dressing by putting the lemon juice and garlic in a large bowl, and whisking in the olive oil until it thickens and emulsifies. Season and set aside. Drain the orzo and peas and run under cold water to cool slightly, then set aside while you cook the halloumi.
Pat the halloumi dry with kitchen paper, then lightly coat each cube in a dusting of flour. If using an air fryer, cook at 190ºC for 8-10 minutes, until golden brown and evenly cooked all over, giving the air fryer basket a shake halfway through. Alternatively, cook the halloumi in a frying pan with a little olive oil until golden brown on all sides. Coat the hot halloumi in the hot honey.
To serve, tip the cooked orzo, peas and pea shoots into the large bowl with the dressing, tumble together, then season if needed and transfer to a platter, topped with the halloumi, another drizzle of hot honey if liked and the sesame sprinkle.

Cook’s tip

Level up

You can use the halloumi-soaking milk to cook the orzo for a more risotto-like texture - it’ll make it creamier and richer. Alternatively save the milk for cooking pasta, or rice, or for adding into savoury dishes.

Typical values per serving when made using specific products in recipe