1. Prepare the halloumi. Get your oven on 180C/360F fan. Pat the halloumi dry with a paper towel, then cut it into small cubes. I like to do this by following the natural fold of the halloumi to cut it in half, then cut each half into long strips. You can then easily cut the strips into cubes. Get 3 bowls out on your bench, and add ½ cup of flour, 1 cup of dukkah and whisked egg to each bowl. Line an oven dish or tray with baking paper.
2. Coat the halloumi. Add the halloumi cubes to the bowl with the flour, and give them a toss around to coat. Working with one at a time, pick a halloumi cube up and shake off any excess flour. Then dip in the egg, turning to coat it. Then throw it into the dukkah bowl, tossing it through to make sure it’s coated on all sides. Set on the lined dish or tray and repeat with all the halloumi cubes, making sure to leave a little space between each bite on the tray for even cooking. PRO TIP: I find this process is less messy if you try to use one hand for tossing with the dry ingredients (cornflour and dukkah) and the other hand for tossing with the egg.
3. Cook the halloumi bites. Transfer the tray or dish to the oven and cook for 20 minutes, until the crust is looking golden, and crispy and the halloumi feels soft when you press onto a bite. 
4. Garnish and serve. Remove the halloumi bites from the oven. You can either transfer them to a serving plate or serve them straight from an oven dish. Drizzle 1 tablespoon of honey all over the bites, then scatter over the parsley. Serve with the smoky red pepper romesco sauce on the side.

If you’re making the smoky red pepper romesco sauce – 

1. Make the sauce. I like to do this while the halloumi is in the oven. Add the 2 jarred red peppers, 1/4 cup almonds, 1 tablespoon apple cider vinegar, 2 garlic cloves, 2 tablespoons of olive oil and 1/2 teaspoon of salt to a blender or food processor and blitz into a chunky sauce.