2tsp coriander seeds, roughly crushed using a pestle and mortar
1tsp Aleppo chilli flakes
70g red peppers from a jar, very finely chopped
1tbsp rose harissa
2tbsp apple cider vinegar
2tsp maple syrup
50g walnuts, well toasted and roughly chopped into 1cm pieces
70g pitted Nocellara olives, roughly chopped
5g mint leaves, roughly chopped
10g parsley leaves, roughly chopped
2tsp pomegranate molasses
For the halloumi
2 x 225g halloumi blocks, drained
2tbsp olive oil
2tsp maple syrup
Method
Make the salsa by adding the oil and garlic to a small frying pan and placing it over a medium heat. Cook for around 1 minute 30 seconds until beginning to bubble and smell fragrant, then add the coriander seeds and chilli flakes and cook for another 30 seconds. Stir in the peppers, harissa, vinegar and maple syrup and cook for 5 minutes. Set aside to cool to room temperature, then transfer to a large bowl, add the remaining ingredients and mix to combine.
Preheat the oven to 200C/180C F/Gas 6. Halve each of the halloumi blocks lengthways so they are the same shape but thinner, to give you four rectangular pieces. Pat them well dry. Use a small, sharp knife to make a criss- cross pattern across one side of each piece, with incisions about 1.5cm deep.
Heat the oil in a medium frying pan over a medium-high heat. Add the halloumi pieces and fry for around 4-5 minutes in total, until golden on both sides. Transfer to a baking tray with a lip, criss-cross side up, and pour the excess oil left in the pan over them, followed by the maple syrup. Bake for 7 minutes or until well softened through the centre.
Transfer to a serving plate, pour any juices left in the tray over and spoon the salsa over. Serve immediately while the halloumi is still warm.
Recipes and photographs taken from Lugma by Noor Murad, photography by Matt Russell (Quadrille, £28)
