Grilled Halloumi: Best Meat Pairings For A Flavorful Dish

Halloumi is a unique, salty, squeaky cheese made from a mixture of goat's and sheep's milk, and sometimes cow's milk. Originating from Cyprus, it has a high melting point, making it perfect for frying or grilling. Its versatility means it can be used in a variety of dishes, from salads and sandwiches to barbecues and burgers.

While halloumi is often used as a meat substitute, it also pairs well with certain meats. So, what meat goes well with halloumi?

Lamb and halloumi

Lamb, Aubergine, and Halloumi Hotpot

This hearty dish blends everyday spices to create an aromatic meal with an eye-catching topping. To make this flavourful dish, start by cooking the onion in a large flameproof casserole or deep frying pan over low-medium heat until it softens and starts to caramelize. Next, stir in the garlic and ginger, followed by the lamb, spices, and herbs. Once the lamb is browned, add the tomato puree, chopped tomatoes, and other ingredients. Simmer for about an hour, and then add the chickpeas. Separately, fry aubergine slices in batches until golden and softened. Assemble the dish by arranging the aubergine slices in overlapping circles on top of the lamb mixture, tucking in thin slices of halloumi. Bake in the oven until the halloumi is lightly browned, and serve with flatbreads, rice, or couscous.

Lamb and Jersey Royal Skewers

These skewers are perfect for a barbecue or grilled indoors. Start by boiling the Jersey Royal potatoes until tender, and then let them cool. In a mixing bowl, combine olive oil, crushed garlic, chopped rosemary, and lemon zest. Cut lamb leg steaks into chunks and add them to the bowl, mixing well. Add the cooled potatoes and stir them into the marinade. Thread the lamb and potatoes onto skewers, alternating between the two. Cook the skewers on the barbecue or a griddle pan until the lamb is thoroughly browned and the potatoes are charred. Serve with a rocket salad, lemon wedges, and crumbled feta.

One-Tray Mediterranean Lamb and Halloumi

This one-tray meal is not only convenient but also a feast for the eyes and the taste buds. It includes lamb, halloumi, and six different types of vegetables, making it a nutritious and colourful dish. Simply arrange the lamb cutlets, vegetables, and halloumi slices on a large oiled oven tray. Sprinkle with mixed herbs and season with salt and pepper. Bake in the oven until the lamb is well-cooked, the vegetables are soft, and the halloumi is lightly browned. Serve with a yoghurt sauce and pita bread for a delicious and satisfying meal.

Other Ideas

• Lamb and halloumi burgers
• Lamb and halloumi wraps
• Lamb and halloumi skewers with vegetables
• Lamb and halloumi salad

Bacon-wrapped halloumi

Ingredients

• Halloumi cheese (one block, about 8.8 oz / 250 grams)
• Bacon (streaky bacon, back bacon, or any variety of your choice)
• Oil, ghee, or lard (for stovetop cooking)

Preparation

Before preparing the bacon-wrapped halloumi, you can choose to soak the halloumi in water to reduce its saltiness. The longer it soaks, the less salty it will become. You can also change the water for further salt reduction.

Cooking Methods

Air Fryer

• Cut the halloumi into rectangular, finger-sized pieces or smaller squares (for bite-sized appetizers).
• Wrap the bacon strips around the halloumi pieces, using whole strips for longer pieces of cheese or cutting them in half for squares. Secure with toothpicks if needed.
• Place the halloumi wraps in the air fryer basket with space between them and the ends of the bacon strips facing down.
• Set the air fryer to 180°C (360°F) and cook for about 10-12 minutes for streaky bacon or 15 minutes for thicker cuts.

Oven

• Preheat the oven to 220°C (425°F).
• Cut the halloumi into bite-sized pieces and wrap them with bacon strips.
• Place the wraps on a baking pan or roasting rack, ensuring they don't touch.
• Bake for 13-18 minutes, flipping halfway through, until golden brown and crispy.

Stovetop

• Cut and wrap the halloumi as described above, securing with toothpicks.
• Heat oil, ghee, or lard in a large skillet on medium-high heat.
• Fry the halloumi wraps until the bacon is crisp and the halloumi is golden, turning them to cook evenly.
• Transfer to a plate lined with paper towels to absorb excess oil.

Serving Suggestions

Prosciutto-wrapped halloumi

To make prosciutto-wrapped halloumi, you will need three ingredients: halloumi cheese, prosciutto, and olive oil. First, cut the halloumi into slices or sticks, depending on your preference. Then, wrap each piece of halloumi with a slice of prosciutto. Heat some olive oil in a skillet and cook the wrapped halloumi for 30 seconds to one minute on each side, or until the prosciutto is golden brown on the edges.

You can serve this dish with a variety of sides. For a nutritious and healthy option, pair it with leafy greens and tomatoes for a salad. You can also serve it with vegetables such as zucchini, onion, peppers, or mushrooms. If you're looking for a more filling meal, serve it with bread.

If you're feeling creative, you can even make a melon and mint salad to accompany the prosciutto-wrapped halloumi. To make the salad, simply slice and deseed a melon, and mix it with chopped red chilli, mint, vinegar, and olive oil. Season it to your taste, and you have a refreshing and flavourful side dish to complement the salty prosciutto and halloumi.

Pork and halloumi burgers

Halloumi is a semi-hard cheese with a high melting point, which makes it perfect for frying or grilling. It's a popular meat substitute, especially in vegetarian burgers. However, halloumi can also be paired with meat, and one such combination is pork and halloumi burgers. Here's a detailed recipe for these mouth-watering burgers:

Ingredients:

• 3 banana shallots, finely diced
• 2 garlic cloves, finely chopped
• 1 tsp groundnut oil, plus extra for frying and brushing
• 2 tbsp Creole seasoning rub
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 kg minced pork shoulder
• 3 rashers cooked bacon, finely chopped
• Small handful of fresh thyme leaves
• Small handful of chopped flat-leaf parsley leaves
• 1 tsp freshly cracked black pepper
• 0.5 tsp chilli powder
• 6 Kaiser Rolls, or brioche/burger buns, halved
• 6 tbsp bacon jam
• 6 tbsp chilli jam
• 6 slices of halloumi (about 250g)
• 1 tbsp smoked paprika
• Little Gem lettuce or fresh rocket
• Freshly cracked black pepper, to taste

Steps:

• To make the Creole rub, mix 2 tbsp garlic powder, 2 tbsp dried oregano, 1 tbsp sea salt flakes, 1 tsp black pepper, and 1 tsp ground white pepper. You can blend it for a finer powder.
• Fry the shallots and garlic in oil over medium heat for 5-7 minutes until softened. Then, stir in the Creole seasoning, cumin, and coriander for 1-2 minutes. Cool the mixture.
• In a bowl, combine the minced pork, bacon, fresh herbs, salt, pepper, chilli powder, and the cooled shallot mixture. Mix well with wet hands.
• Form the mixture into six even patties. Press a dimple in the centre of each patty with your thumb.
• Refrigerate the patties for an hour to let the flavours develop.
• Set up your grill for direct heat but leave a 'cool zone' without coals.
• Toast the cut sides of the rolls until golden, about 15 seconds.
• Spread a tablespoon of bacon jam on one half of the roll and chilli jam on the other. Add some rocket or lettuce.
• Season the patties and cook them on the grill for 3-5 minutes. Flip them over.
• Grill the halloumi slices. Brush each slice with oil and sprinkle with paprika. Grill for 1-2 minutes until slightly charred.
• Rest the burgers on the indirect side of the grill for 5 minutes.
• Place the patties on the rocket/lettuce, then add the grilled halloumi. Close the buns and serve.

These juicy burgers are a unique combination of flavours and textures, making them a delightful treat for any occasion.

Chorizo and halloumi traybake

Halloumi is a semi-hard cheese with a high melting point, which makes it an excellent meat substitute. It's made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. It's popular in the Eastern Mediterranean and can be fried, grilled, or baked.

Halloumi and chorizo is a great flavour combination for a traybake. Here is a recipe for a chorizo and halloumi traybake that serves six people. It takes 15 minutes to prepare and 1 hour to cook.

Ingredients

• 450g halloumi cheese (cut into 8 thick slices)
• 225g chorizo (sliced)
• 500g baby potatoes (halved)
• 2 courgettes (sliced into 2-3mm rounds)
• 1 red pepper (deseeded and chopped into large slices)
• 1 yellow pepper (deseeded and chopped into large slices)
• 1 red onion (peeled and chopped into 8 large chunks)
• 250g mixed baby tomatoes
• 4 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon ground cumin
• Pinch of salt and pepper

Method

• Preheat the oven to 180°C (fan-assisted) and find a large, deep baking tray.
• Place the potatoes and chorizo on the tray and bake in the oven for 10 minutes.
• Remove from the oven and toss well to coat the potatoes in the oil released by the chorizo.
• Return to the oven and bake for another 10 minutes.
• Add the courgettes, peppers, and onion, and mix carefully so that the chorizo oil coats the vegetables and potatoes.
• Bake for 20 minutes.
• Mix together the olive oil, smoked paprika, oregano, cumin, and salt and pepper. Brush or rub the halloumi slices with this oil mixture and leave on a clean plate.
• Remove the tray from the oven and toss well.
• Turn on the grill at a medium-high temperature.
• Mix the tomatoes in with the rest of the ingredients on the baking tray.
• Gently place the halloumi on top.
• Grill for 5 minutes, then remove from the oven, flip the halloumi over, and grill for another 5 minutes. If you prefer crispier halloumi, grill for a little longer.

This traybake is best served with crusty bread to mop up the delicious oils. Enjoy!

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