Whole Pan-Seared and Grilled Halloumi With Apricots, Habanero Hot Honey, Sizzling Sesame Seeds and Tarragon

Instructions

1. Step 1

   Begin by making the hot honey. Add all of the ingredients except the apple cider vinegar to a pot over medium heat | Ingredients: 1 1/8 lb of clear honey , 1 tbsp of chilli flakes , 2 fresh habanero chillies, or Scotch bonnet chillies, sliced , 1 tbsp of hot smoked paprika

2. Step 2

   Bring to a gentle simmer, then turn off the heat and leave the honey to infuse for 2 minutes

3. Step 3

   Stir through the apple cider vinegar, then transfer to a container to cool for 4 hours | Ingredients: 1 tbsp of apple cider vinegar

4. Step 4

   Preheat a grill to medium heat

5. Step 5

   Score the halloumi in a crosshatch shape across the top, but take care not to cut all the way through | Ingredients: 8 oz of halloumi

6. Step 6

   Heat a splash of olive oil in the pan, then add the halloumi. Place the apricot quarters around the outside | Ingredients: olive oil, for frying , 4 apricots, stoned and quartered

7. Step 7

   Drizzle the halloumi and apricots with more olive oil, then add the lemon zest and juice. Season with salt, then place under the grill and cook until golden and lightly charred in places | Ingredients: 1 lemon, zested and juiced

8. Step 8

   Once cooked, transfer to a plate and drizzle with habanero hot honey

9. Step 9

   Heat up a dash of olive oil in a pan, then add the sesame seeds. Fry the sesame seeds until they begin to sizzle | Ingredients: 3 1/2 oz of sesame seeds, black and white

10. Step 10

    Tip the sesame seeds over the top of the halloumi

11. Step 11

    Top with tarragon leaves and serve | Ingredients: 1 1/16 oz of fresh tarragon, leaves picked