Sumac-Crusted Halloumi with Charred Broccoli & Pistachios

Sumac-Crusted Halloumi with Charred Broccoli & Pistachios

Halloumi is famously salty, but rarely *bright*. This recipe uses sumac not as a garnish, but as a foundational crust, providing a lemon-like tang without the moisture that would ruin halloumi’s signature squeak. It’s a flavor combination you wouldn’t expect, unlocked by sumac’s unique dry acidity. **Why This Works:** Halloumi’s high melting point and tendency to release moisture make traditional lemon juice-based marinades problematic. Sumac delivers the desired citric brightness in a completely dry form, allowing the halloumi to develop a beautiful crust and maintain its texture.

30 minutes | 480 | 2 servings
Tangy, Savory, Smoky • Easy • Weird Score: 5/10
halloumi sumac vegetarian easy quick middle eastern roasted vegetables
Instructions
  1. In a shallow dish, combine the 2 tbsp olive oil, sumac, smoked paprika, garlic powder, and red pepper flakes (if using).
  2. Add the halloumi slices to the sumac mixture, ensuring each piece is thoroughly coated. Let marinate for at least 10 minutes, or up to 30 minutes, flipping halfway through.
  3. Preheat oven to 400°F (200°C). Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  4. Roast the broccoli for 15-20 minutes, or until tender-crisp and slightly charred around the edges. Flip halfway through.
  5. While the broccoli is roasting, heat a large skillet over medium-high heat. Add the sumac-crusted halloumi and cook for 2-3 minutes per side, or until golden brown and crispy.
  6. Divide the charred broccoli between two plates. Top with the crispy halloumi.
  7. Drizzle with 1 tbsp olive oil and sprinkle with chopped pistachios and lemon zest (if using). Serve immediately.