Halloumi bites with a mustard-mango and sesame crust
Preparation method
- Cut the halloumi into cubes of approximately 2 by 2 cm. Then dredge them in flour.
- Mix the mustard with the mango chutney and 2 tablespoons of sunflower oil. Place 2 tablespoons of the (mixed) sesame seeds in a bowl. Dip the halloumi cubes first in the mustard-mango sauce and then in the sesame seeds. The sesame seeds will eventually become sticky, so you can always add some of the dry seeds.
- Peel half the mango. Cut the flesh from the seed and make cubes of approximately 1,5 by 1,5 cm. Cut thin strips of the little gem and spread them on the serving board or plate.
- Pour a layer of olive oil into a frying pan and heat it to about 180 degrees (or until a sesame seed starts to bubble in the oil). Fry the halloumi snacks on medium heat. If necessary, do this in two rounds, making sure that the snacks are not against each other. Stay with this because this goes very fast! Turn the cubes so that each side becomes golden brown. Let drain on kitchen paper.
- Skewer a block of mango on a cocktail stick, followed by a block of halloumi. Serve immediately.
Ingredients
- 1 block of halloumi
- 3 tbsp flour
- 1 tbsp Marne Dijon mustard
- 2 tbsp mango chutney
- 2 tbsp sunflower oil + a generous dash before frying
- 100 g sesame seeds (white and black mixed)
- 1 fresh mango
- 1 little gem for serving, cut into strips
- cocktail sticks
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