Try these halloumi cheese recipes for dishes you won’t forget!
From grilled cheese and sandwiches to salad and tacos, you’ll flip for halloumi.
Thanks to its high melting point, many halloumi cheese recipes include grilling or frying it since it doesn’t melt in the same way as, say, cheddar.
Typically made from a blend of sheep and goat milk, halloumi has a similar texture to paneer or cheese curds.
It’s slightly salty, holds its shape beautifully, and is high in protein and calcium.
And while it may not be vegan, it does make a terrific vegetarian meat alternative.
Let’s get to it!
When I was younger, we used to call halloumi “squeaky cheese” because it makes an unusual squeaking noise when you take a bite.
Needless to say, we found that hilarious.
If you’ve never tried halloumi before, I highly recommend starting with this super simple fried halloumi recipe.
Just cut it into chunks and dredge in flour before deep-frying until golden brown.
They look like little chicken nuggets, and the kids will go nuts for them!
When grilled, halloumi will turn crunchy on the outside and slightly gooey on the inside.
It’s the perfect blend of textures, and since it’s naturally salty, you won’t need to add anything to it.
If you want to season it, do so after it’s grilled, as the spices can burn on the heat.
I like to make a melted butter mix with paprika and garlic and brush it over once the cheese comes off the grill.
Also, if you’re new to halloumi grilling, try playing around with your slices.
For example, I like mine a little thicker, so you’ll get more of that soft center.
I can also see the appeal of thinner slices and all a terrific crunchy exterior.
As I mentioned above, halloumi will turn slightly gooey inside when cooked. But that doesn’t mean it will melt like mozzarella sticks.
In fact, when grilled, it softens and becomes more like raw mozzarella.
Being high in protein, halloumi is a fantastic meat substitute, and these crunchy halloumi sticks are great on a salad or with a side of veggies.
Fun fact: like Champagne, halloumi is protected under the EU’s Protected Designations of Origins register.
This means that it can only be made in its home country of Cyprus.
That being said, you might find some halloumi-like cheeses under a different name in your local supermarket.
Cyprus has a monopoly on the name, not the cheese itself!
Back to the recipe: I like to think of these more like fried “chicken” burgers since the crunchy coating on the halloumi is closer to that of fried chicken.
There’s something extra satisfying about a warm sandwich full of fresh ingredients.
I just love the contrast of a toasted bun with cold juicy tomatoes and warm, grilled chicken.
Whether you’re looking to include some vegetarian meals into your diet or just want something different, this halloumi sandwich is the perfect lunch recipe.
It’s light and fast (halloumi only needs two minutes per side), not to mention the fact that you only need five ingredients to put this together.
There’s so much going on in this recipe; I don’t even know where to start.
Between the crisp, salty halloumi, sweet and juicy tomatoes, and zesty lemon drizzle, this dish isn’t just colorful; it’s a flavor explosion.
I especially love the tricolor couscous, because why not? If you’re using couscous, you may as well make it bright!
Keep this simple with cucumber and tomatoes, or make it really pop with diced bell peppers and shredded red cabbage.
When it’s warm, I eat way more salad than usual.
It’s mainly because it’s a lighter meal, but also because there are so many amazing fresh veggies from the farmer’s market.
This recipe calls for za’atar seasoning, a beautiful Middle Eastern blend of spices, including oregano, thyme, marjoram, sumac, and toasted sesame seeds.
You should be able to find it at your local supermarket or online.
A lot of vegetarian recipes use cauliflower in place of meat, which is fine. It’s such a versatile vegetable, and it’s cheap to boot.
But it can get boring after a while.
So, why not try using halloumi instead? It will provide a different texture and flavor, and it’s much easier to prep.
For extra flavor, blend chili, garlic, and lime juice and let the cheese sit in the mix for a few hours before cooking.
This pasta recipe is the stuff of dreams. It’s so vibrant and fresh, and I love that it doesn’t have a heavy sauce hiding all the great-tasting ingredients.
You’ll start by roasting whole cherry tomatoes with garlic and mint.
Mix everything with olive oil and roast for 25-30 minutes until the tomatoes are blistered, and the juices are flowing.
While the sauce cooks, make the pasta, fry the halloumi, and toast the walnuts (optional). Once everything is hot, just toss it all together and serve.
Balsamic vinegar will give this dish a kick of flavor, or you could also drizzle a bit of pesto on top, too.
Breakfast hash is usually diced or shredded potatoes with onion, maybe bacon or veggies, and almost always includes an egg on top.
In this version, you’ll fry the pre-boiled potatoes until they’re crispy and golden before tossing in diced courgette (zucchini), red onion, garlic, halloumi, and a few key spices.
Once everything is golden, serve with a dollop of tomato sauce and a perfectly poached egg.
Top tip: parboil a large batch of potatoes, then let them drain and cool before tossing in a bit of oil and then just keep them in the fridge.
That way, you can make this, or any other hash recipe, at a moment’s notice.
Most vegetarian wraps will include a whole slew of veggies and sometimes rice and beans.
They’re great for a snack, but I often find them lacking in substance.
Using halloumi will not only add terrific texture, but it will also help to keep you fuller for longer.
Hummus is the perfect base, adding moisture and flavor without too many extra calories. I like to go for something spicy!
Even if you don’t like spicy food, the sweet carrots, creamy avocado, and salty halloumi will help mellow it out.
Being a pizza lover, I’m always on the lookout for new and fun at-home recipes.
Whether you’re using ready-made pizza dough, naan bread, flatbread, partially cooked pizza bases, or making your own dough, it’s hard to go wrong with pizza.
In this recipe, you’ll use tomato paste for the sauce and top it with spinach, olives, and mozzarella.
Lastly, you’ll add a sprinkling of shredded halloumi, which will soften slightly and turn golden, providing a subtle saltiness to the whole thing.
Butter chicken is one of my all-time favorite curries. It’s the perfect mix of spicy and creamy, and the flavors are just out of this world.
As with most Indian recipes, you’ll need quite a few spices to get this right. But if you’re a curry lover, you should have them all on hand, anyway.
Since you’ll only add the halloumi right at the end, why not try using vegan butter and coconut milk to keep the sauce vegan?
Fry the halloumi in one pan and some tofu in another, then add them to the bowl to serve.
That way, you can make your vegan friends just as happy!
When I make fajitas, I usually slice everything and bake it all in the oven together. That includes the chicken, onions, and peppers.
This recipe is a little different in that you’ll cook the halloumi on its own. This will help to ensure you get a nice crunchy coating.
To guarantee the spices stick to the cheese, dip it in milk before rolling in the spice blend.
Cook the peppers, onions, and zucchini in a separate pan and then toss everything together before serving.
This is such a clever way to use halloumi, and I’ve been adding these salty little croutons to everything recently!
To start, this tomato soup is unbelievably delicious.
I love the addition of za’atar, and using cauliflower will make it creamy without adding too much dairy.
As for those croutons, it’s just a matter of slicing and frying the cheese until golden.
Although, this recipe suggests you cut it into slices, fry it, and then dice it into cubes.
Instead, I diced it into cubes and then dredged them all in flour before frying until crispy. That way, there was so much more texture.
Just look at that picture! Isn’t this the prettiest salad you’ve ever seen?
Not only is it full of creamy avocado, peppery radishes, and charred corn, but it’s also packed with sweet nectarines, zesty mustard dressing, and, of course, salty halloumi.
The combination of colors, flavors, and textures will have you reaching seconds and maybe even thirds.
For those in search of low-carb meals, this is the dish for you!
Bruschetta is a simple tomato, garlic, and olive oil mix served on top of toasted bread. It’s a lovely snack or appetizer that can be served either hot or cold.
This twist on the classic recipe uses grilled halloumi in place of bread, giving you a nice dose of protein instead of heavy carbs.
I almost always add sweet potatoes to my curries because they provide sweetness and extra substance, too.
This recipe takes it a step further, including nutrient-packed spinach, hearty chickpeas, and fried halloumi.
This curry is so full of ingredients; you wouldn’t even need rice or naan bread on the side if you didn’t have the time to make it.
I’d never used chili jam in a curry before, but I definitely will again.
The sweet and spicy flavors, along with the slightly sticky texture, made this extra scrumptious.
Watermelon has a pretty unique, crunchy texture, and you can’t deny that it’s sweet.
But I love using it in savory recipes like this incredible halloumi side dish.
The salty, savory flavors of the halloumi pair so well with the sweet watermelon, and the textures are almost opposites, making this so fun to eat.
Each bite will be different, depending on whether you’ll get more of the cheese or the fruit.
If you want this to be more of a main course, try grilling some shrimp alongside the halloumi.
This recipe is for those salty-sweet lovers who add strawberries to their salads and like mango in their tacos.
You’ll need a selection of fresh summer berries, chopped jalapeños (yes, really), fresh mint, lime juice, and hot grilled halloumi.
It’s sweet, juicy, salty, and spicy, and it’s absolutely one to try.
If you wanted something more appetizer-friendly, try cutting the halloumi into cubes and mixing everything together before serving on toasted bread, like bruschetta.
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