Halloumi Cheese Recipes: The Ultimate Guide to Cooking This Delicious Cheese

Let's talk halloumi! This cheese is a revelation, trust me. I've been obsessed ever since discovering it on a trip to Cyprus. It's got that incredible texture, salty flavour, and incredible ability to hold its shape when you cook it - it practically begs to be grilled, fried, or baked! And that's exactly what we're going to explore today – the ultimate guide to cooking with halloumi.

We're going to dive deep into all things halloumi. I'll share my favourite recipes, from simple weeknight meals to more elaborate dishes for entertaining. We'll also discover the secrets of choosing the best halloumi, how to store it properly, and uncover all the different ways you can use it. By the end, you'll be a halloumi master, I promise!

(Part 1) Getting to Know Halloumi

Before we get into the delicious recipes, let's talk about halloumi itself. It's a semi-hard cheese, traditionally made from a blend of goat's and sheep's milk, though cow's milk is often used too. This is what gives it that unique texture – firm enough to grill or fry, but with a slight melt around the edges, which is absolutely divine! It also has a lovely salty flavour, thanks to the brine it's soaked in. It's a flavour profile that just seems to work with everything!

Choosing the Right Halloumi

You've got a few options when it comes to halloumi. You can find it fresh, smoked, or even flavoured with herbs or spices. Personally, I always go for the regular, unflavoured halloumi. It's a blank canvas you can dress up in any way you like.

Now, when you're picking out your halloumi, here's what to look for:

• Look for a firm, smooth texture. It should have a slight bounce back when you gently press it. If it's too soft, it might be past its prime.
• Check the packaging date. Freshness is key with halloumi, so choose the package with the latest date for the best flavour.
• Consider the ingredients. Look for halloumi that's made with just milk, salt, and rennet (an enzyme used in cheesemaking). The simpler the ingredients, the better the flavour.

Storing Halloumi

Once you've got your perfect halloumi, storing it correctly is crucial. Keep it in the fridge, tightly wrapped in plastic wrap or foil. You can also store it in a container of cold water for up to a week. Just remember to change the water every day to keep it fresh and prevent any unwanted smells.

(Part 2) Simple Halloumi Recipes: Weeknight Wonders

Let's start with some easy recipes that are perfect for busy weeknights or a quick lunch. These are my go-to meals when I'm short on time but still want something delicious.

Grilled Halloumi Salad: A Classic for a Reason

This is a timeless classic for a reason. It's so simple and satisfying, it's practically a cheat code for deliciousness. Just grill some halloumi, toss it with fresh salad greens, and drizzle with olive oil and lemon juice. It's the perfect balance of salty, sweet, and tangy.

Here's how I make it:

• Slice the halloumi into thick pieces, about ?? inch thick. This ensures it gets nice and crispy on the outside.
• Heat a grill pan over medium heat and grill the halloumi for 2-3 minutes per side, or until it's golden brown and slightly crispy. You can also use a regular frying pan if you don't have a grill pan.
• While the halloumi is grilling, toss together a simple salad of your favourite greens. I love using mixed greens, spinach, or even a simple romaine lettuce. Add some cucumbers, tomatoes, and red onions for crunch and flavour.
• Serve the grilled halloumi over the salad, drizzle with a good quality olive oil and fresh lemon juice, and season generously with salt and pepper.

Halloumi and Tomato Skewers: Perfect for BBQs

These skewers are ideal for a barbecue or a light summer dinner. Just alternate halloumi and cherry tomatoes on skewers and grill them until the halloumi is golden brown and the tomatoes are slightly blistered. They're amazing served with a side of couscous or a fresh salad.

Here's the recipe:

• Cut the halloumi into cubes, about 1 inch in size. Thread them onto skewers, alternating with cherry tomatoes.
• Grill the skewers for 5-7 minutes, turning them occasionally, or until the halloumi is golden brown and the tomatoes are slightly charred.
• Serve the skewers with a drizzle of olive oil and lemon juice, or if you're feeling fancy, a squeeze of fresh lime juice.

(Part 3) Halloumi in Mains: Taking it Up a Notch

Ready to move on to more substantial meals? Let's get into some of my favourite halloumi mains. These are perfect for when you want something a bit more filling and satisfying.

Halloumi and Spinach Pasta: Quick, Easy, and Delicious

This pasta dish is quick, easy, and packed with flavour. Just saute some garlic and spinach, toss it with cooked pasta, and top it with grilled halloumi. I love adding a sprinkle of Parmesan cheese for extra cheesy goodness, but it's totally optional.

Here's the recipe:

• Cook your favourite pasta according to the package directions.
• While the pasta is cooking, heat some olive oil in a large pan over medium heat. Add minced garlic and cook for 1 minute, then add a big handful of spinach and cook until wilted.
• Add the cooked pasta to the pan with the spinach and garlic. Toss to combine and ensure everything is coated in the garlicky spinach goodness.
• Grill the halloumi (following the instructions from the Grilled Halloumi Salad recipe) and serve it over the pasta.
• Top with grated Parmesan cheese, if desired, and enjoy!

Halloumi and sweet potato curry: Comforting and Exotic

This curry is both comforting and exotic, a perfect example of how halloumi can be used in more complex dishes. I love using coconut milk for a creamy base and adding spices like turmeric, cumin, and coriander for a flavour punch. It's a real crowd-pleaser!

Here's a basic recipe to get you started:

• Dice the sweet potato into roughly 1-inch cubes and cook it in a pot with vegetable broth until it's tender.
• While the sweet potato is cooking, heat some oil in a large pan and saute chopped onions and garlic until softened. Add turmeric, cumin, coriander, and a pinch of chilli powder (optional, depending on how much heat you like) and cook for 1 minute.
• Add the cooked sweet potato, coconut milk, and vegetable broth to the pan. Simmer for 10 minutes, or until the sauce thickens.
• Grill or fry the halloumi (following the instructions from the Grilled Halloumi Salad recipe) and add it to the curry just before serving.
• Serve with basmati rice, naan bread, or a simple salad.

(Part 4) Halloumi in Starters: Making a Delicious First Impression

Halloumi is a star in appetizers! It's quick to cook and pairs beautifully with all sorts of things. Here are a couple of my favourite halloumi starters.

Fried Halloumi with Chilli Jam: Simple and Satisfying

This is a super simple starter that's always a hit. Just fry the halloumi until it's crispy and serve it with a dollop of chilli jam. You can find chilli jam in most supermarkets, and it's the perfect combination of sweet and spicy. The contrast of flavours is addictive!

Here's how to make it:

• Cut the halloumi into cubes or slices, depending on your preference.
• Heat some oil in a pan over medium heat and fry the halloumi for 2-3 minutes per side, or until it's golden brown and crispy.
• Serve the fried halloumi immediately with a dollop of chilli jam. You can also add a sprinkle of chopped coriander or spring onions for extra flavour.

Halloumi and Melon Skewers: A Refreshing and Elegant Starter

These skewers are a refreshing and elegant starter, perfect for a summer gathering. Just alternate cubes of halloumi and melon on skewers and serve them with a drizzle of honey and a sprinkle of mint. I love using cantaloupe or honeydew melon, but you can use any variety you like. The sweet and salty combination is simply divine!

Here's the recipe:

• Cut the halloumi and melon into cubes and thread them onto skewers, alternating between them.
• Drizzle the skewers with honey (a good quality honey will make a difference!) and sprinkle with chopped mint.
• Serve the skewers immediately, as the melon and halloumi will continue to soften as they sit.

(Part 5) Halloumi for Sides: Adding Texture and Flavour

Halloumi can also be a wonderful addition to your side dishes. It adds a lovely salty flavour and a bit of texture to your meal. Here are a couple of ideas:

Halloumi and Roasted Vegetable Medley: Simple and Delicious

This is a simple side dish that's perfect for a weeknight meal. Just roast your favourite vegetables (I like to use broccoli, carrots, and bell peppers) and toss them with grilled halloumi. It's delicious and healthy, and it's a great way to use up leftover vegetables.

Here's the recipe:

• Preheat your oven to 200°C (400°F).
• Chop the vegetables into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they're tender and slightly caramelized.
• Grill the halloumi (following the instructions from the Grilled Halloumi Salad recipe) and toss it with the roasted vegetables just before serving.

Halloumi and chickpea salad: Filling and Refreshing

This salad is a delicious and filling side dish that's perfect for a picnic or a barbecue. Just combine cooked chickpeas, chopped halloumi, chopped cucumber, and tomatoes, and toss with a lemon dressing. It's a great way to get a healthy dose of protein and fibre.

Here's the recipe:

• Combine the cooked chickpeas (you can use canned or cooked from dried), chopped halloumi, chopped cucumber, and tomatoes in a large bowl.
• Make a simple lemon dressing by whisking together olive oil, lemon juice, salt, and pepper. Add a pinch of sugar, if you like a slightly sweeter dressing.
• Pour the dressing over the salad and toss to combine. You can serve this immediately or chill it for a few hours to let the flavours meld.

(Part 6) Beyond the Basics: Getting Creative with Halloumi

So, you've got the basics down, but what about taking things a step further? Halloumi is versatile enough to be used in some really creative ways. Here are a few ideas to get your creative juices flowing.

Halloumi Burgers: A Delicious Vegetarian Option

Skip the beef and go for a halloumi burger! It's got a great texture, and it's surprisingly satisfying. You can make it a classic burger with lettuce, tomato, and onion, or get creative with your toppings. I love adding a slice of grilled pineapple for a sweet and salty combo!

Here's how to make it:

• Grate the halloumi and mix it with some breadcrumbs, chopped herbs (parsley, dill, or chives work well), and spices (salt, pepper, and a pinch of paprika for a bit of warmth). Form the mixture into patties, about ?? inch thick.
• Cook the halloumi patties in a pan over medium heat for 5-7 minutes per side, or until they're golden brown and cooked through.
• Serve the patties on burger buns with your favourite toppings. I like to use a light mayo, lettuce, tomato, onion, and a slice of grilled pineapple.

Halloumi and Mushroom Risotto: A Luxurious Take on a Classic

This is a luxurious take on a classic Italian dish. The creamy risotto is perfectly complemented by the salty halloumi and earthy mushrooms. You can add a splash of white wine and fresh herbs for extra flavour, making it a truly decadent meal.

Here's a recipe to get you started:

• Saute chopped onions and garlic in a pan with olive oil until softened. Add arborio rice (a short-grain rice specifically designed for risotto) and cook for 1 minute, stirring constantly.
• Add a splash of white wine (optional, but it adds a lovely depth of flavour) and cook until it's absorbed, stirring continuously.
• Add hot vegetable broth, a ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process of adding broth slowly and stirring continuously is what creates the creamy texture of risotto.
• Stir in chopped mushrooms (cremini, button, or even wild mushrooms) and cook until they're softened. Season with salt and pepper to taste.
• Stir in grated Parmesan cheese and chopped halloumi just before serving. Top with fresh parsley for an extra pop of colour and flavour.

(Part 7) Sweet Treats with Halloumi: Yes, You Read That Right!

You might be surprised to hear this, but halloumi can actually be used in desserts! It's got a surprisingly sweet and salty flavour that pairs well with fruit and other sweet ingredients. It's a unique and delicious twist on the traditional!

Halloumi and Fig Tart: A Delicious Combination of Flavours

This tart is a delightful combination of salty, sweet, and earthy flavours. The figs and honey provide sweetness, while the halloumi adds a salty contrast. The tart crust can be store-bought or homemade, depending on your preference and time constraints.

Here's a recipe:

• Preheat your oven to 180°C (350°F).
• Place the pastry in a tart tin and bake for 10 minutes.
• While the pastry is baking, slice the halloumi into thin slices and arrange them in the tart tin. Drizzle with honey (a good quality honey will elevate the flavour) and top with sliced figs.
• Bake for another 15-20 minutes, or until the halloumi is melted and the figs are softened and slightly caramelized.
• Serve warm with a dollop of whipped cream or Greek yogurt.

Halloumi and Berry Skewers: A Simple and Refreshing Dessert

These skewers are a simple and refreshing dessert, perfect for a light and flavourful ending to a meal. Just alternate cubes of halloumi and your favourite berries on skewers and drizzle with honey. It's a perfect summer treat!

Here's a recipe:

• Cut the halloumi into cubes and thread them onto skewers, alternating with your favourite berries (strawberries, raspberries, blueberries, or a mix).
• Drizzle the skewers with honey and serve immediately, while the halloumi is still warm and the berries are fresh.

(Part 8) FAQs: Your Halloumi Questions Answered

Now, let's answer some common questions you might have about halloumi.

1. Is Halloumi Healthy?

Halloumi is a good source of protein and calcium, which are essential for strong bones and muscles. However, it's also high in fat and sodium. So, it's best to enjoy it in moderation as part of a balanced diet. It's a great treat, but not something to eat every day.

2. Can I Freeze Halloumi?

Yes, you can freeze halloumi. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using. The texture might change slightly after freezing, but it's still perfectly good to use in cooking.

3. What Can I Substitute for Halloumi?

If you can't find halloumi, you can substitute it with other cheeses that have a similar texture and flavour, like paneer or feta. However, these cheeses might not have the same grilling properties as halloumi. Paneer is a great substitute in curries, while feta is often used in salads.

4. What Goes Well with Halloumi?

Halloumi pairs well with a variety of flavours, including sweet, salty, tangy, and spicy. It goes well with fruits, vegetables, herbs, spices, and sauces. Experiment and find your favourite combinations!

5. Can I Make My Own Halloumi?

Yes, you can make your own halloumi at home. There are many recipes available online, and it's a fun and rewarding experience. Just be sure to use fresh milk and rennet, which is available at specialty cheesemaking stores. It's a great way to learn about cheesemaking and enjoy the freshest possible halloumi.

(Part 9) The Final Word: Get Out There and Experiment!

So there you have it – the ultimate guide to cooking with halloumi! I hope you've been inspired to get creative and try some of these recipes. Remember, halloumi is a versatile cheese that can be used in countless ways. So, don't be afraid to experiment and find your own favourite ways to enjoy it. Happy cooking!