Fire-Roasted Halloumi & Charred Sweet Leeks with Sizzling Hazelnut-Nigella Crunch & Velvet Lemon Tahini

Instructions

1. 1

   Lay 3 medium leeks directly over the open flame of a gas burner or onto a smoking-hot, dry cast-iron grill pan over high heat. Fire-roast them, turning with tongs every 3 to 4 minutes, until the exterior leaves are completely charred and black and the leeks feel soft and tender when squeezed with tongs. Transfer to a bowl and cover with a plate to steam in their own sweetness.

   14 min

   Tip: Do not fear the blackened exterior! The burnt outer layer acts as an aromatic pressure cooker, caramelizing the allium sugars inside into pure silk.

2. 2

   While the leeks are charring, prepare your base. In a medium mixing bowl, whisk together 1/2 cup raw sesame tahini, 1 small garlic clove, 3 tbsp freshly squeezed lemon juice, and 1/2 tsp kosher salt. It will seize and stiffen immediately—fear not! Gradually stream in 1/3 cup ice-cold water, whisking vigorously until the sauce transforms into a pale, billowy, velvet cream. Taste and adjust with a drop more lemon if you love bite.

   5 min

   Tip: Ice-cold water is the magic trick here; it whips the sesame fats into an emulsion as light and smooth as whipped cream.

3. 3

   Set a small skillet over medium heat and warm 2 tbsp extra-virgin olive oil. Add 1/3 cup raw hazelnuts and toast, swirling frequently, until golden and fragrant, about 3 minutes. Stir in 1 tsp nigella seeds, 1/2 tsp crushed coriander seeds, and 1 tsp Aleppo pepper flakes, letting the spices bloom and crackle in the hot oil for 45 seconds. Remove from heat and stir in 1 tsp wildflower honey to create a sizzling, sweet-spiced crunch. Set aside.

   6 min

   Tip: Take the pan off the burner just before the nuts reach your desired color, as residual heat will continue to toast them.

4. 4

   Uncover the steamed leeks. Using a paring knife and your fingers, slit open each leek lengthwise and peel away the charred, papery outer layers, discarding them. You will be left with glistening, tender, smoky green-and-white cores. Slice these sweet hearts into 2-inch angled batons.

   5 min

   Tip: Leave tiny flecks of char on the inner layers—they carry that authentic wood-smoke flavor through to the plate.

5. 5

   Set a heavy cast-iron skillet over medium-high heat until faintly smoking, then add the remaining 1 tbsp extra-virgin olive oil. Place 14 oz halloumi cheese slabs into the blazing pan in a single layer. Sear without moving for 2 to 3 minutes until deep golden-brown with blistered, crunchy edges, then flip and sear the other side for another 2 minutes until hot, melty-pliant, and sizzling.

   6 min

   Tip: Halloumi must be patted very dry before it hits the skillet so it blisters and caramelizes instantly instead of weeping liquid.

6. 6

   Spoon the velvet lemon tahini across a wide, shallow serving platter, swooshing it with the back of a spoon to create generous waves. Interlock the hot, fire-charred leek batons with the sizzling slabs of 14 oz halloumi cheese. Spoon the warm sizzling hazelnut-nigella crunch over the top, then zigzag with 1 1/2 tbsp pomegranate molasses. Shower generously with 1/3 cup fresh pomegranate arils, 1/4 cup fresh mint leaves, 1/4 cup fresh flat-leaf parsley, and a final sprinkle of 1/4 tsp flaky sea salt. Serve piping hot with warm flatbread.

   4 min

   Tip: Assemble immediately while the cheese is still molten and soft—halloumi waits for no one!