We’re huge fans of the squeaky wonder that is halloumi. It’s quite an unique cheese in that it doesn’t melt completely when heated, so makes a great ingredient for veggie dishes when you want a bit of texture.
Just remember to check your halloumi if you’re serving it as a vegetarian option. Some halloumi is set with rennet so look for a vegetarian make, there are lots of good ones available.
There are several ways you can cook halloumi. The simplest way is to just fry slices in a dry non-stick frying pan. You don’t need any oil and in fact dry-frying helps create a lovely golden crust on the outside of the cheese whilst the inside will be soft and squishy and ready to add to a salad.
Toss in some capers and drizzle on some lemon dressing and in no time you’ll have our herby halloumi grain salad.
Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It’ll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it’s an easy way to add extra welly to your dishes.
Pair with some crusty bread and pre-roasted red peppers from a jar for the perfect quick and easy mid-week meal.
Grilling season isn’t quite over and halloumi can stand up to a BBQ really well. It’s best to rub the outside with some oil and to cook it quickly over a very hot direct heat to prevent it sticking to the bars. Try adding some seasoning before you grill for extra oomph.
Our spicy jerk halloumi burger recipe makes the perfect addition to a meet-free BBQ feast.
Turn it into the ultimate pizza topping
Halloumi will add extra texture to a pizza – just remember to cut the slices very thinly before you add as a topping.
For the ultimate melty cheesy goodness, check out our recipe for halloumi pizzettes with caper and chilli dressing.
It’s also perfect for skewers as you can cut it into large chunks and thread it along with lots of veg. We’d recommend putting them on a lined baking tray and using a top grill as it will be easier to turn the skewers for browning.
Before loading up your skewers, marinade your ingredients in some garlic and lemon juice. Click here to see how we made this tasty halloumi, tomato and aubergine combo.
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