25 minutes
A delicious combination of crispy roasted Brussels sprouts and golden fried halloumi cheese, seasoned with a hint of lemon and Turkish red pepper.
Brussels Sprouts, trimmed and halved
0 lb
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Cumin Seeds
teaspoons
Halloumi Cheese, cut into 1-inch cubes
0 oz
tablespoons
Turkish Red Pepper, Aleppo pepper
pinches
1. Roast Brussels Sprouts
Preheat your oven to 450°F. In a large bowl, toss the halved Brussels sprouts with 1½ tablespoons of olive oil, the salt, and a few grinds of black pepper. Spread them out in a single layer on a rimmed baking sheet and roast for 15 to 20 minutes until crispy and dark golden edges appear.
2. Toast Cumin and Fry Halloumi
While the sprouts are roasting, toast the cumin seeds in a skillet over medium-high heat for 1 to 2 minutes until fragrant. Then, add 1½ tablespoons of olive oil and the halloumi cubes to the skillet. Fry for about 5 minutes, turning occasionally, until golden on all sides.
3. Combine and Serve
Once the Brussels sprouts are ready, combine them in a large bowl with the fried halloumi. Drizzle with the remaining tablespoon of olive oil and the lemon juice, and sprinkle with the Turkish red pepper. Toss gently to coat and transfer to a serving platter. Finish with an extra splash of lemon juice, a drizzle of olive oil, and another pinch of Turkish red pepper. Serve immediately.
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