Sesame-Crusted Halloumi With Honey Drizzle & Griddled Sweet Potatoes & Avocados With Chimichurri

Sesame-Crusted Halloumi With Honey Drizzle & Griddled Sweet Potatoes & Avocados With Chimichurri

Sesame-crusted Halloumi with Honey Drizzle & Griddled Sweet Potatoes & Avocados with Chimichurri

We only have a few weeks of glorious British summer left to enjoy and, while sunny weather is never a guarantee, hope springs eternal where BBQs are concerned!

The thing about BBQs is that there’s a lot of waiting around while the barbecue is heating up and the main event is cooking. Why not make some brilliant side dishes that not only work well with grilled meat and fish but are vegetarian-friendly as well?

Featuring: Denby Heritage Orchard

I first tasted the sesame-crusted halloumi at a friend’s BBQ where it created a bit of a feeding frenzy! There’s something incredibly addictive about the crunchy exterior with tangy salty melting cheese inside – especially when combined with a sweet honey drizzle.

Chimichurri sauce is usually served with steak but this spectacular taste sensation can liven up vegetables and salads as well. Cooking vegetables on a griddle gives them a ‘meatier’ taste and smoky flavour – you will never look at sweet potatoes the same way again!

Featuring: Denby Heritage Orchard

Sesame-crusted Halloumi With Honey Drizzle

Serves 2-3 as a canapé

Featuring: Denby Heritage Orchard

300g halloumi cheese

200g sesame seeds (I used plain and black)

1 large egg

flour to coat

runny honey to drizzle

½ tsp dried chilli flakes

olive oil for frying


1.Crack the egg into a shallow bowl and lightly beat with a fork. Fill another bowl with plain flour and a third bowl with the sesame seeds. Cut the cheese into bite-sized pieces.

2.In batches, drop the cheese cubes in the flour to lightly coat, then the egg and finally the sesame seeds. Use separate fork to transfer them between bowls.

3.Heat a tablespoon of oil in a large non-stick frying pan.

4.Pan fry the cheese cubes, in batches if necessary, for a couple of minutes until they are golden all over. Be quite gentle at first otherwise they will shed their sesame coating!

5.Transfer on to a pretty platter (Denby Heritage) and drizzle with a little honey. Scatter the chilli flakes over them and serve immediately while the cheese is still warm.

Griddled Sweet Potatoes And Avocados With Chimichurri

Serves 3-4 as a side dish

Featuring: Denby Heritage Orchard

Chimichurri sauce

6 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

2 tbsp flat-leaf parsley

1 tbsp coriander leaves

1 tbsp oregano leaves

2 garlic cloves, minced

1 red chilli, finely chopped

For the vegetables

3 large sweet potatoes

2 large ripe but firm avocados

olive oil for brushing



1.Place the olive oil, red wine vinegar, lemon juice, minced garlic and chopped chilli in a small bowl and stir together. Finely chop the herbs and add them to the bowl. Set aside.

2.Slice the avocados lengthways into slices about 10mm thick. Leave the skin on as it will make them easier to handle. Brush them with olive oil on both sides and season with a little salt. Set aside.

3.Wash the sweet potatoes and cut them lengthways into thin, even slices about 5mm thick.

4.Brush them with olive oil on both sides and season with a little salt. Place on a suitable plate, cover, and microwave for about a minute.

5.Preheat a griddle pan until smoking hot then griddle the sweet potato slices, in batches, for about 3 minutes on each side or until fork tender. Avoid moving them around if you want those lovely griddle lines to appear! Use tongs to transfer to a plate.

6.Repeat with the avocado slices cooking them only for a minute or so on each side until griddle lines appear.

7.Arrange the sweet potatoes and avocados on your plate (Denby Heritage Orchard) and serve with the sauce on the side.

Notes: you can grill the vegetables directly on the BBQ if you prefer. Courgettes also work brilliantly cooked in this way.

Featuring: Denby Heritage Orchard

Author Bio: Born in Greece, Lucy Parissi escaped to the UK when she was 17 under the pretense of going to college, picking up a degree in design and a new life along the way. She is now a book and magazine designer, photographer and food blogger based in cosmopolitan Nunhead, South East London. A life-long love affair with baking and cooking eventually found an outlet in her blog super golden bakes, which features recipes ranging from extremely indulgent to nutritious and healthy, with the occasional cocktail thrown in for good measure. Lucy can most often be found in the kitchen, photographing cakes in unusual locations or plying the passers by with baked goods.



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