Amazing Smoked Halloumi with Honey & Pistachio

Recently I had been smoking some duck - not in that sense but could be funky to try - so whilst the smoker was on and ready I decided to smoke a block of halloumi. It has quite a high melting point so I was able to smoke it at 70 deg C (160 deg F) for about half an hour. It gained a bronzed sheen and smelled delightful. I let it cool in the fridge and then later on cut it into strips, coated each strip in flour seasoned with dukkah (a spice, nut and seed blend) and then deep fried for about a minute in oil at 180 deg C (360 deg F).

To serve this I toasted and crushed some raw pistachios. The warm deep fried halloumi strips were drizzled with honey and then sprinkled with the pistachios. How was it; sweet and salty, with a nutty finish and a beautiful hint of smoke coming through.

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