Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely chop 6 Medjool dates and 1/4 small red onion, then coarsely chop 1/4 cup walnuts and 2 tablespoons fresh mint leaves.

2. 2

   Combine the chopped dates, red onion, walnuts, and mint in a small bowl with 1 tablespoon fresh lemon juice and 1 tablespoon olive oil, then mix well and set aside as the relish.

3. 3

   In a separate small bowl, whisk together 2 tablespoons white miso paste, 1.5 tablespoons date molasses, 1 tablespoon fresh lemon juice, and 1 tablespoon water until a smooth, slightly thinned glaze forms.

4. 4

   Slice 250 grams of halloumi cheese into 1/2 inch thick slabs and gently pat them thoroughly dry with paper towels to prepare for flash-frying.

5. 5

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering, then flash-fry the dried halloumi slices for 1.5 to 2 minutes per side until deeply golden brown and slightly crispy.

6. 6

   Remove the skillet from the heat, pour the prepared miso glaze over the flash-fried halloumi slices, and gently toss them directly in the warm skillet to evenly coat each piece.

7. 7

   Arrange the warm, glazed halloumi on individual serving plates, then spoon the vibrant date and walnut relish generously over the top of the halloumi, finishing with a small pinch of freshly ground black pepper.