Zahav's Haloumi with Dates, Walnuts and Sumac Onions

Makes four servings

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1/2 cup toasted walnuts, chopped

1 cup dried dates, roughly chopped

1 tablespoon sherry vinegar

1/3 cup olive oil

Salt

1 tablespoon canola oil

8 ounces haloumi cheese, cut into 1-inch cubes

1 cup "sumac onions" (see recipe)

Parsley, chopped

1/2 teaspoon ground Urfa peppers

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1. For the date paste, combine the walnuts, dates, sherry vinegar, olive oil, a couple of pinches of salt, and ½ cup hot water in a food processor. Puree until smooth and set aside.

2. Film a skillet with canola oil and place over medium-high heat until the oil is shimmering but not smoking. Put the cheese cubes in a single layer in the skillet and cook, turning, until the exterior is golden and crisp; about 2 minutes per side.

3. Spread the date paste over the bottom of a serving plate, add the fried haloumi, and top with the sumac onions, Urfa, and parsley. Serve immediately.

Note: To make sumac onions, combine one thinly sliced red onion, one tablespoon red wine vinegar, one teaspoon ground sumac, and a half-teaspoon of kosher salt in a bowl and toss.

Per serving: 636 calories; 22 grams protein; 39 grams carbohydrates; 31 grams sugar; 46 grams fat; 60 milligrams cholesterol; 564 milligrams sodium; 5 grams dietary fiber.EndText