Halloumi is beautiful when cooked simply. Sliced, fried and eaten with relish and that essential squeeze of lemon. However, if you feel like sharing it with friends from time to time, you may want to accompany your halloumi with a delectable dipping sauce. This capsicum dipping sauce is adapted from a traditional Middle Eastern dip called Muhammara. It is usually drizzled with fresh pomegranate and yoghurt, and served over meat or with chunks of bread. It has a fresh, strong taste and a coarse texture provided by toasted walnuts. The addition of pomegranate molasses gives the dip a nice bite.
This capsicum dip is a great accompaniment to our minted Olympus Halloumi. The flavours work so well and it feels full and generous in the mouth with halloumi’s soft squishiness balancing out the nutty texture of the dip. The recipe makes the perfect amount for a packet of halloumi cut into bite size pieces. Delectebly more-ish!
Halloumi Bites with Capsicum Dipping Sauce
Capsicum Dipping Sauce
- 1 whole capsicum
- 1 garlic clove, chopped finely
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 pinch chilli powder
- 1 squeeze lemon juice
- 1/4 cup walnuts
- 2 teaspoons pomegranate molasses
- 1 Tablespoon extra virgin olive oil
- 1 packet Olympus Halloumi, cubed
- Capsicum Dipping Sauce
- Preheat oven to 180 degrees C
- Lightly toast the walnuts in a dry non-stick heavy-bottomed frying pan and set aside.
- Slice capsicum and deseed
- Turn same pan onto a high heat, and place capsicum pieces skin side down in pan.
- Fry until skin blackens, then transfer to oven for 20 minutes to cook through.
- Once cooked, transfer to a heat-proof bowl, and cover with glad wrap to 'sweat' the capsicum.
- Once cool, remove skin from capsicum
- Place in your food processor along with garlic and spices, and process until smooth.
- Add toasted walnuts, and pulse to a chunky texture.
- Transfer to a bowl, and squeeze in lemon and add molasses and olive oil, stirring to combine.
- Spoon into serving dish and set aside while you cook the halloumi.
- When the fat of the cheese starts to release, the halloumi will begin to brown. Watch carefully to avoid burning, turning until golden on each side.
- Transfer to a serving plate and serve immediately with toothpicks for easy dipping into the delicious sauce.