Dukkah-Spiced Halloumi and Vegetable Stir-Fry

Name: Dukkah-Spiced Halloumi and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) halloumi cheese, cut into ⅜-inch (1 cm) slices, at room temperature, cut into ⅜-inch (1 cm) thick slices; 2 tbsp (18 g) dukkah spice blend; 2 tbsp (30 ml) extra-virgin olive oil; 2 medium (300 g) medium zucchini, cut into half-moons, cut into ¼-inch (6 mm) thick half-moons; ½ medium (75 g) red onion, sliced into wedges, cut into ¼-inch (6 mm) thick wedges; 1 cup (150 g) cherry tomatoes, halved, halved lengthwise; 2 cloves (6 g) garlic, minced, minced; to taste fine sea salt; to taste freshly ground black pepper; ½ lemon (50 g) fresh lemon, cut into wedges, cut into wedges (optional)

From the MyKitchenBank Kitchen

A quick, vibrant Mediterranean stir-fry featuring crispy halloumi cheese coated in nutty dukkah spice blend, tossed with zucchini, cherry tomatoes, and red onion. The cheese softens slightly from the heat while maintaining its squeaky texture, and everything comes together in one hot pan in under 15 minutes.

Prep: 15 min
Cook: 10 min
Total: 25 min
Makes: 2 servings (about 1½ cups each)

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Steps

Before you start

Pat halloumi dry with paper towels before cooking—moisture on the surface prevents browning
Have all vegetables prepped and within arm's reach before you start cooking
Use a large skillet (at least 12 inches) so ingredients have room to cook properly without steaming
Make or buy dukkah spice blend ahead if you don't have it on hand

1
Coat halloumi with dukkah
- Pour the dukkah spice blend onto a shallow plate.
- Press both sides of each halloumi slice into the dukkah so it adheres evenly, using about half the spice blend.
- Reserve the remaining dukkah.
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Ready when: Each halloumi slice is coated with a thin, even layer of spice on both sides
Tip: Press firmly so the spices stick; they won't adhere well to wet cheese, which is why patting it dry first is crucial
2
Heat the skillet
- Place a large skillet (12 inches / 30 cm) over medium-high heat.
- Add the olive oil and let it heat for about 1 minute until it shimmers and moves freely across the pan.
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Ready when: Oil is shimmering and moves freely in the pan; it should smell warm and fragrant
Tip: The pan must be hot enough to sear the cheese without sticking, so don't skip this heating step
3
Sear halloumi
- Carefully place the dukkah-coated halloumi slices in the hot pan in a single layer.
- Let them sit undisturbed for 2 to 3 minutes until the bottoms are deeply golden and crispy.
- Flip each slice and cook the other side for 2 to 3 minutes until golden.
- Transfer to a plate.
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Ready when: Both sides are deep golden brown with a crispy crust; the cheese is warm throughout but still holds its shape
Tip: Don't move the halloumi while it sears—let it develop color undisturbed, which takes 2 to 3 minutes per side
4
Cook onion and zucchini
- Add the sliced red onion to the same skillet and stir occasionally for 1 minute until it softens slightly and picks up some of the browned bits.
- Add the zucchini half-moons and stir often for 3 to 4 minutes until they're tender-crisp and lightly browned at the edges.
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Ready when: Zucchini is fork-tender with light golden edges; onion is soft and translucent at the edges
Tip: Stir frequently so zucchini cooks evenly and browns lightly rather than steaming
5
Add aromatics and tomatoes
- Reduce heat to medium.
- Add the minced garlic and stir for about 30 seconds until fragrant, then add the halved cherry tomatoes.
- Toss everything together and cook for 1 minute, stirring gently, just until the tomatoes warm through and soften slightly at the edges.
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Ready when: Garlic is fragrant and golden; tomatoes are warmed through and just starting to soften
Tip: Don't overcook the tomatoes or they'll fall apart—add them near the end so they stay intact and juicy
6
Return halloumi and finish
- Add the seared halloumi back to the skillet and sprinkle with the reserved dukkah spice blend.
- Toss gently to combine everything, then season with a pinch of salt and a few grinds of black pepper.
- Taste and adjust seasoning as needed.
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Ready when: All ingredients are combined, warmed through, and evenly coated with spices and any pan juices
Tip: Toss gently so the seared halloumi doesn't break apart; you want those crispy pieces to stay intact
7
Serve immediately
- Divide the stir-fry between two plates and serve right away while the halloumi is still warm and crispy.
- Serve with lemon wedges if desired for a bright finish.
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Tip: Serve immediately—halloumi hardens as it cools, so timing is important for the best texture

Good to know

Tips

Dukkah spice blend is a Middle Eastern mixture of hazelnuts or sesame seeds, chickpeas, cumin, coriander, and other warm spices. Buy it premade at specialty markets or online, or make your own by lightly toasting ¼ cup sesame seeds, ¼ cup hazelnuts, 2 tsp cumin seeds, 2 tsp coriander seeds, ½ tsp black peppercorns, and ¼ tsp salt, then grinding coarsely in a food processor.
Halloumi has a very high melting point, which is why it browns beautifully instead of melting into the pan. Its squeaky texture comes from its high protein content—this squeakiness between your teeth as you bite is a sign it's cooked correctly.
For extra depth, drizzle the finished dish with a splash of balsamic vinegar or a squeeze of fresh lemon juice, which brightens the earthy dukkah spices and ties the flavors together.
This stir-fry is naturally vegetarian and gluten-free (dukkah is usually made without grains, though always check your blend). It's protein-rich from the halloumi and makes a satisfying light dinner or lunch.

Storage & reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for 2 to 3 minutes until warmed through, though the halloumi will no longer be quite as crispy. Not recommended for freezing, as halloumi's texture deteriorates when thawed.

Substitutions

medium zucchini, cut into half-moons → yellow squash or bell peppers (red, yellow, or orange), cut into similar sizes. Bell peppers will need 4 to 5 minutes to soften; they're slightly firmer than zucchini. Yellow squash cooks in about the same time as zucchini.
cherry tomatoes, halved → diced fresh tomato or sun-dried tomatoes packed in oil (use 3 tbsp / 30 g sun-dried, drained). Sun-dried tomatoes add concentrated sweetness and don't require cooking; add them at the very end to warm through.
dukkah spice blend → za'atar spice blend or a mixture of 1 tbsp sesame seeds, ½ tsp ground cumin, ½ tsp ground coriander, and ¼ tsp sumac. Za'atar is slightly more herbaceous; the homemade blend is more earthy and nutty but still works beautifully.
halloumi cheese, cut into ⅜-inch (1 cm) slices → feta cheese (crumbled), paneer cheese (cut into cubes), or firm tofu (pressed and cut into slabs). Feta will crumble when tossed; add it at the very end. Paneer and tofu have similar cooking times to halloumi and will brown nicely.