Patrick Oconnell
Halloumi is a versatile cheese that can be grilled, barbecued, fried, or served raw. Its salty, savoury flavour and robust texture make it a tasty addition to many dishes. Halloumi can be sliced and grilled, fried, or barbecued, and served with a Greek salad, crusty bread, and a glass of chilled white wine. It can also be cut into cubes and threaded onto skewers for simple halloumi kebabs. Halloumi is a popular vegetarian option and can be used as a substitute for meat in burgers, wraps, and sandwiches. It can also be served as an appetizer, paired with a dipping sauce such as sweet chilli mayo or harissa yoghurt.
How to Serve Halloumi Cheese
| Characteristics | Values |
|---|---|
| Cooking method | Grilled, barbecued, fried, pan-fried, baked, toasted |
| Sides/accompaniments | Flatbread, pita, baguette, crusty bread, rice, salad, Greek yoghurt, green salad, roasted potatoes, sweet chilli mayo, lemon juice, oregano, avocado, tomato, spinach, nectarine, red onion, bell pepper, basil, cherry tomatoes, sultanas, jalapeño yoghurt, quinoa, balsamic vinegar, honey, olive oil, blueberries, red currants, fresh herbs, spicy fresh pepper, pomegranate molasses, hummus, aubergine, red peppers, red onions, chickpeas, brown basmati rice, papadums, arugula, tomato zaatar soup, sesame seeds, almonds, freekeh salad, stuffed pepper, rose harissa, honey, chilli, garlic, orecchiette, carrots, eggplant, asparagus, mushrooms, zucchini, sweet potato mash, herb salad, tahini, red chilli, warm flatbreads, fresh salad, Greek dip, naan bread |
| Type of dish | Starter, side dish, appetizer, main course |
| Diet | Vegetarian, vegan, keto-friendly, low-carb |
| Texture | Crispy, soft, chewy, crunchy, golden brown, firm |
| Flavour | Salty, savoury, sweet, tangy, acidic, fresh, spicy, mild, buttery |
| Shape | Slices, cubes, blocks, shredded |
| Thickness | 1/4 inch thick |
| Skewer type | Wooden |
| Temperature | Medium-high heat, medium heat |
| Grill marks | Yes |
| Storage | Can be refrigerated for up to 2 days, can be frozen for up to 6 months |
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Grilled halloumi
To grill halloumi, start by slicing the cheese into 1/4-inch to 1/2-inch thick slices. Thinner slices may result in a tough texture, while thicker slices may not cook evenly. Lightly brush or rub both sides of the slices with olive oil to prevent sticking. You can also use clarified butter or ghee. Preheat your grill to medium-high heat and place the slices on it. Grill each side for 2-3 minutes, or until grill marks appear. The halloumi is ready when it is golden brown and crispy on the outside, while still soft and slightly chewy on the inside.
- As an appetizer, with sliced baguette, fresh herbs, and a sauce for drizzling, such as honey or Greek dressing.
- In a salad, such as a Caprese salad, panzanella, or Greek salad. It can also be added to grain bowls with rice, pasta, quinoa, and vegetables.
- In a sandwich or wrap, such as a Lebanese sandwich with pita, za'atar, and olive oil, or with grilled vegetables and romesco sauce.
- On its own, with sliced tomatoes, cucumbers, fresh mint, za'atar, and a drizzle of olive oil.
- As a side dish, such as with grilled vegetables or fried halloumi blocks with tahini.
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Halloumi salads
Halloumi is a semi-hard cheese with a high melting point, making it perfect for grilling. It is usually made from goat's or sheep's milk and has a salty and tangy flavour. Here are some ideas for halloumi salads:
Grilled Halloumi Salad
This salad features grilled halloumi with lovely grill marks, a hint of a crisp outer layer, and a creamy, slightly oozy middle. It is served on a bed of arugula with pickled onions, cherry tomatoes, and grilled avocado slices. The salad is dressed with a creamy, herby basil dressing.
Mediterranean-Inspired Grilled Halloumi Salad
This salad is made with pan-grilled halloumi, chewy farro or pasta, cucumber, greens, herbs, and a zesty lemon dressing. It is inspired by the fresh and flavorful ingredients of the Mediterranean. Feel free to add chicken or shrimp to this salad.
Halloumi, Eggplant, and Chickpea Salad
This salad features roasted eggplant, crispy chickpeas, almonds, dates, tangerine slices, and halloumi. The salad is tossed with peppery arugula and bitter radicchio in a bright sumac dressing. It is a flavourful and unusual combination that offers a variety of textures.
Spinach and Nectarine Salad with Halloumi
This salad features golden brown pan-fried halloumi, spinach, red onion, and bell pepper. The addition of nectarine gives the salad a crunchy bite and a sweet twist.
Tips for Cooking Halloumi
- Halloumi can be grilled, barbecued, or fried without losing its shape.
- When grilling halloumi, lightly brush the cheese with olive oil to prevent sticking and cook for 2-3 minutes on each side.
- When pan-frying halloumi, cook undisturbed for about 2-3 minutes on each side to allow the cheese to develop a golden-brown sear.
- To achieve a crispy texture, use medium heat when cooking halloumi. High heat may burn the cheese, while low heat may not create the desired exterior.
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Halloumi fries
Halloumi is a versatile cheese that can be grilled, barbecued, or fried without losing its shape. It has a robust texture and a deeply savoury flavour. Here is a recipe for halloumi fries with a light, crisp outer shell and a gooey, creamy interior:
Ingredients
- Halloumi cheese
- Flour
- Paprika
- Garlic powder
- Egg
- Oil for frying
- Salt
- Za'atar
- Mint
- Chilli flakes
- Pomegranate seeds
- Sour cream
Method
- Preheat the oven to 170°C/150°C Fan/Gas 3½.
- Cut the halloumi into thick fries.
- Pat the cheese dry with a clean tea towel or kitchen paper.
- Put the flour, paprika, garlic powder, and salt onto a plate and mix well.
- Beat an egg in a shallow bowl.
- Coat the cheese first in the beaten egg, then in the flour mixture.
- Heat oil in a deep saucepan over high heat to 150°C.
- Carefully lower the halloumi into the oil and cook for 2-3 minutes until deep golden brown.
- Place the fried halloumi on a baking tray and keep it warm in the oven while you fry the rest in batches.
- Once all the halloumi is fried and warm, sprinkle over the za'atar, mint, chilli flakes, and pomegranate seeds.
- Drizzle over the sour cream and serve immediately.
Tips
- Halloumi can also be shallow-fried. Mix the za'atar into the flour and roll the halloumi in the mixture before shallow-frying in oil heated to 180°C.
- Halloumi can be grilled. Slice the cheese and lightly brush with olive oil to prevent sticking. Place on a medium-high grill for 2-3 minutes on each side until grill marks appear.
- Halloumi can be pan-fried. Slice the cheese and cook undisturbed over medium heat for 2-3 minutes on each side until golden brown.
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Halloumi burgers
Halloumi is a versatile cheese that can be grilled, barbecued, fried, or air-fried without losing its shape. It is a popular ingredient in salads, sandwiches, and, of course, burgers.
Ingredients
- Halloumi
- Burger buns (brioche buns are recommended)
- Toppings of your choice (e.g. lettuce, tomato, avocado, red onion, mushrooms, pickles)
- Sauce (e.g. sweet chilli mayo, red pepper aioli, hummus)
Method
- Slice the halloumi into 1/4-inch thick slices.
- If desired, dip the halloumi slices in flour mixed with paprika and coat well.
- Heat a barbecue or grill to medium-high heat. Alternatively, use a non-stick pan on medium heat.
- Brush each side of the halloumi slices with olive oil or clarified butter/ghee.
- Cook the halloumi slices for 2-3 minutes on each side without touching them. This will give them a golden-brown sear and help create a crunchy crust.
- Flip the halloumi slices and cook for another 2-3 minutes until you see grill marks or the desired level of browning.
- Assemble your burgers by spreading sauce on the bottom bun, adding toppings, placing the halloumi, and topping with the other half of the bun.
Enjoy your halloumi burgers!
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Halloumi with rice
Halloumi is a versatile cheese that can be grilled, barbecued, or fried without losing its shape. It is a popular ingredient in many dishes, including salads, wraps, and rice. Here are some ideas for serving halloumi with rice:
Mediterranean Grilled Halloumi Rice
This dish combines the flavours of the Mediterranean with grilled halloumi. While the recipe for this dish is not available, a Spanish-inspired variation with chicken and Mediterranean flavours of tomato and basil rice could be a good starting point.
Spicy Tomato Rice Topped with Halloumi and Coriander
This is a one-pot vegetarian dish that can be made in under 25 minutes. It combines spicy tomato rice with golden brown pan-fried halloumi and fresh coriander. To make this dish, start by sweating finely diced onions in olive oil. Blend plum tomatoes with chillies, and once the onions are translucent, add minced garlic, smoked paprika, and tomato puree. Pour the spicy tomato mix into the pan and increase the heat for two minutes. Season with salt and pepper, then add rice and chicken or veggie stock. Reduce the heat, cover, and simmer for 10 minutes. Finally, add defrosted mixed peppers and green beans, and cook for another 10 minutes. Fry the halloumi chunks in olive oil until golden brown, and serve with the spicy tomato rice.
Halloumi Kebabs with Rice
Halloumi kebabs are a simple yet tasty option. Cut the halloumi into thick cubes and thread them onto skewers (soak wooden skewers in water for 20-30 minutes before using). Grill the halloumi kebabs and serve them with rice and your choice of vegetables or salad.
Lebanese-Style Halloumi with Rice
This dish replaces the traditional flatbread in a Lebanese pizza with grilled halloumi. It is a low-carb and keto-friendly option. Pair the grilled halloumi with a zesty lemon and herb sauce, and serve it with rice or a salad.
When cooking halloumi, it is important to note that it should be cooked over medium heat to avoid burning. Allow the halloumi to cook undisturbed on each side for 2-3 minutes to achieve a golden-brown sear. Halloumi is best enjoyed immediately after cooking, as it may become firmer as it cools.
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Frequently asked questions
Halloumi cheese can be grilled, barbecued, or fried without losing its shape. It can be sliced and toasted under the grill, or fried in a dry non-stick pan.
Halloumi cheese can be served with grilled vegetables, such as eggplant, bell peppers, asparagus, mushrooms, or zucchini. It also goes well with roasted potatoes, rice pilaf, or tomato zaatar soup.
Halloumi cheese can be added to salads, wraps, or sandwiches. It can also be served as an appetizer with a dipping sauce, such as sweet chili mayo or harissa yogurt.
Halloumi fries are a popular dish where blocks of halloumi are fried and served with a dipping sauce such as harissa yogurt or Greek yogurt with pomegranate molasses.
Yes, halloumi cheese is low-carb and keto-friendly, with 5g of protein and 0g of net carbs per serving. It can be used as a replacement for flatbread in dishes such as Lebanese-style pizza.
