Dukkah-Crusted Haloumi
with Roast Veggie Toss & Herby Mayo
- Gluten
- Wheat
- Eggs
- Sesame
- Almond
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Eat like an Egyptian by adding dukkah to your dinner! Here, we've combined a moreish mix of seeds and spices with panko breadcrumbs to create a perfect crust for haloumi schnitties. Complete with honey-spiked roasted veg and our delightful dill and parsley mayo, this is a recipe worth adding to your repertoire.
Ingredients
2
sweet potato
1
carrot
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1
beetroot
½
onion
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
1
olive oil
½ tsp
honey
1.5 tbs
plain flour
(Contains: Gluten, Wheat;)
½ tsp
salt
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into small chunks. • Slice onion (see ingredients) into thick wedges. • Slice carrot into thick rounds. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Place sweet potato, beetroot and onion on a lined oven tray. • Place carrot on a second lined oven tray. Drizzle carrot with the honey. • Drizzle both veggie trays with olive oil, then season with salt and pepper and toss to coat. • Roast both veggie trays until tender, 25-30 minutes.
• Meanwhile, drain haloumi and pat dry. • Combine the plain flour, the salt and a good pinch of pepper in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dukkah. • Dip haloumi into flour mixture to coat, then into the egg and finally in the panko dukkah mixture. Set aside on a plate.
Little cooks: Help crumb the haloumi! Use one hand for wet ingredients and the other for dry ingredients. Make sure to wash your hands well afterwards!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed haloumi, until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.
• While the schnitzels are cooking, combine the roasted veggies on one of the oven trays. • Top with baby spinach leaves, gently tossing to coat. • Season to taste.
• Divide dukkah-crusted haloumi and roast veggie toss between plates. • Serve with a dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping the mayo on top!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The dukkah crust adds a delicious twist to haloumi, though some found it overpowering. Roasted veggies were on the plain side.
- Suggestions: Consider adjusting the dukkah quantity to taste. Try seasoning the roasted vegetables more generously for extra flavour.
- Portions: Some felt the dish was quite small, particularly noting the limited amount of spinach for two servings.
