Smoked Paprika & Sumac Seared Haloumi with Charred Broccolini and Saffron Aioli

Instructions

1. 1

   Steep saffron threads in warm water for 10 minutes.

   ~10 min
2. 2

   In a medium bowl, whisk together egg yolks, lemon juice, and Dijon mustard. Gradually drizzle in 3 tablespoons of olive oil while whisking continuously until the aioli emulsifies. Stir in the saffron-infused water. Season with salt and pepper. Set aside.

   ~15 min
3. 3

   Preheat oven to 400°F (200°C). Toss broccolini with 1 tablespoon of olive oil, minced garlic, salt, and pepper on a baking sheet lined with parchment paper. Arrange in a single layer.

   ~5 min
4. 4

   Roast broccolini for 12-15 minutes, or until tender-crisp and slightly charred.

   ~15 min
5. 5

   While broccolini is roasting, slice the haloumi into 1/2-inch thick pieces. Pat dry with paper towels.

   ~5 min
6. 6

   In a shallow dish, combine smoked paprika and sumac. Dredge each haloumi slice in the spice mixture, ensuring it's evenly coated.

   ~5 min
7. 7

   Heat a large skillet over medium-high heat. Add the remaining olive oil. Once shimmering, carefully place the coated haloumi slices in the skillet in a single layer. Sear for 2-3 minutes per side, until golden brown and crisp.

   ~8 min
8. 8

   Arrange the charred broccolini on serving plates. Top with the seared haloumi. Dollop with saffron aioli.

   ~2 min