Breakfast

Whipped Labneh & Crispy Halloumi Sunrise with Charred Tomato Confit & Dukkah Oil

Name: Whipped Labneh & Crispy Halloumi Sunrise with Charred Tomato Confit & Dukkah Oil
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 cups full-fat Greek yogurt; 1 tsp kosher salt (for draining); 2 tbsp extra-virgin olive oil (plus more for pooling); ½ lb halloumi cheese, cut into ¼-inch planks; 4 medium Roma tomatoes, halved lengthwise; 2 garlic cloves, minced; 1 cinnamon stick; 3 coriander seeds; 1 dried bay leaf; ¼ tsp red pepper flakes; ½ tsp honey; For dukkah: ⅓ cup roasted hazelnuts; 3 tbsp sesame seeds (toasted); 1 tbsp coriander seeds (toasted); 1 tbsp cumin seeds (toasted); ½ tsp black peppercorns; ½ tsp kosher salt; 2 tbsp chili oil (commercial or homemade); Fresh mint leaves for garnish; Fleur de sel for finishing

Silken labneh folded with olive oil into a crater, crowned with pan-seared halloumi squares that sing with char. A warm tomato confit perfumed with cinnamon and coriander pools at the base, finished with a shower of house-made dukkah (hazelnuts, sesame, coriander, cumin) and a drizzle of chili oil. Every element a careful compose—the cool-warm contrast, the salty-funky cheese against sweet-spiced tomato.

868cal 51gprotein 24gcarbs 65gfat 20min prep 50min cook 2serves

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