Golden halloumi toasts with minty pea cream, roasted lemon, and crunchy sesame

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the baguette slices on a tray, brush them with 1 tablespoon olive oil, and bake for 8-10 minutes, turning halfway through, until golden and crisp.

2. 2

   Place the lemon halves on the same tray, cut side down, and roast for 8 minutes at 220 °C / 425 °F until lightly caramelized. Set aside.

3. 3

   Meanwhile, cook the peas in boiling water for 2-3 minutes. Drain and briefly cool under cold water to keep their bright color.

4. 4

   In a food processor or blender, puree the peas with the Greek yogurt, mint, garlic, 1 teaspoon juice from the unroasted lemon half, 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and black pepper until thick and spreadable.

5. 5

   Toast the sesame seeds in a small skillet over medium heat for 1-2 minutes, stirring, until fragrant. Remove and set aside.

6. 6

   In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the halloumi slices for 1-2 minutes per side until deeply golden.

7. 7

   Gently squeeze a little juice from the roasted lemon and mix it with the honey in a small bowl to make a light glossy glaze.

8. 8

   Assemble each toast with a spoonful of pea cream, one slice of golden halloumi, a few drops of the roasted lemon-honey glaze, and a sprinkle of toasted sesame.

9. 9

   Garnish with small mint leaves and a little extra zest from the remaining lemon. Serve immediately to keep the crisp texture.