Cucumber coins with roasted beet hummus, seared halloumi, and sunflower dukkah

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the diced beet on a small tray, toss with 1 tablespoon (15 ml) olive oil, a pinch of the salt, and black pepper. Roast for 20 minutes, or until tender.

2. 2

   Meanwhile, make the sunflower dukkah. Heat a dry skillet over medium heat and toast the sunflower seeds, sesame seeds, and coriander seeds for 2 to 3 minutes, stirring often, until fragrant. Let cool slightly, then crush coarsely in a mortar or chop with a knife with a pinch of salt.

3. 3

   Transfer the roasted beet to a food processor. Add the cooked chickpeas, tahini, lemon juice, garlic, ground cumin, 1 tablespoon (15 ml) olive oil, the honey if using, and a pinch of salt. Blend until thick and fairly smooth. If needed, adjust with 1 to 2 teaspoons of water to slightly loosen the texture.

4. 4

   Pat the halloumi dry with paper towels. Heat 1 tablespoon (15 ml) olive oil in a nonstick skillet over medium-high heat. Sear the halloumi cubes for 1 to 2 minutes per side until golden. Remove from the heat.

5. 5

   Arrange the cucumber slices on a serving platter. Spoon about 1 tablespoon of beet hummus onto each slice.

6. 6

   Top each cucumber coin with 1 or 2 cubes of seared halloumi. Sprinkle the sunflower dukkah over the top and finish with the chopped fresh parsley.

7. 7

   Serve immediately to keep the contrast between the crisp cucumber, creamy hummus, and warm halloumi.