halloumi

Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. Crispy, melty and squidgy all at once, they are delightfully textural. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat.

Kale and Brussels Sprouts Salad With Pear and Halloumi

garlic clove

Kosher salt and black pepper

olive oil,

lemon juice (from 1 lemon)

brussels sprouts, trimmed and thinly sliced (about 2 cups)

Comice

halloumi,

almonds

Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.

Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.

Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.

Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.

Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper

Bean & Halloumi Stew

olive oil

onion, thinly sliced

red pepper, thinly sliced

garlic cloves, crushed

tbsp red chilli, sundried tomato pesto

coriander

can mixed beans, drained and rinsed

can chopped tomatoes

½ small bunch of coriander, finely chopped

garlic bread, to serve (optional)

Bean & halloumi stew

Heat 2 tbsp of oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with &frac12; can of water, then bring to a simmer and cook uncovered for 10 mins.

Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown. &nbsp;

Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.

Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love? This recipe is from Maydan in Washington, DC.

Seared Halloumi with Dukkah and Honey

peanuts

Tbsp. toasted white sesame seeds

Tbsp. black sesame seeds

coriander seeds

cumin seeds

black pepper

Halloumi cheese

(or more) extra-virgin olive oil

honey, warmed

spice mill

cheese

Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love? This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.

Bon Appétit

Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.

Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.

Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.

Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.

Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

Salty bits of halloumi, toasted walnuts and shallots bathed in lemon will enliven this simple yet elegant roast chicken and couscous recipe. A dash of red-pepper flakes and a few sprigs of oregano make the dish as fragrant as it is flavorful. This recipe works as a lunch or dinner, and although it calls for chicken, the balance of acid and salt could work well with other proteins, such as fish, tofu, or sliced mushrooms, with adjustments to the cooking time, depending on your protein. 

Skillet Chicken With Couscous, Lemon and Halloumi

lemons

halloumi, torn

walnuts (about 1 ounce), toasted and chopped

peeled,

red-pepper flakes

bone-in, skin-on chicken legs

Kosher salt

pearl couscous (7 1/2 ounces)

chicken broth

oregano

parsley leaves

Zest 1 lemon into a small bowl. Slice off the top and bottom of the zested lemon so that they're flat. Place the lemon upright on a cutting board, and, using a sharp knife, thinly slice off the white pith moving down the length of the lemon in sections. Discard the pith and roughly chop the flesh, removing any seeds you come across. Move the chopped lemon (about 2 tablespoons) and any juice to the bowl. Stir in the halloumi, chopped walnuts, sliced shallot, red-pepper flakes and 2 tablespoons oil. Let marinate as you cook the chicken.

Pat the chicken pieces dry and season generously with salt. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high. Place the chicken pieces skin-side down, and cook until golden brown, about 8 minutes. Flip the chicken pieces, and sear chicken to cook further for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.

Add quartered shallots to the pan and stir to coat in the pan drippings. Lower the heat to medium and cook until golden brown and just tender, about 4 minutes. Add the couscous and stir to coat in the shallot-flavored chicken fat. Add the broth, season with salt and bring up to a simmer.

Return the chicken to the skillet, skin-side up, along with any liquid from the plate. Add the oregano sprigs, cover with the lid or seal with foil, and cook until the liquid is absorbed, the couscous is tender and the chicken is cooked through, about 15 to 20 minutes. Remove from heat, fluff the couscous and top with halloumi-walnut mixture.

Cut the remaining lemon in half, remove any seeds and squeeze over the entire pan. Garnish with a handful of fresh parsley and serve.

Bake this veggie pie for a meat-free Monday – you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Aubergine, tomato & halloumi pie

tbsp olive oilor rapeseed oil

aubergines,

red onion,

tsp coriander

½ tbsp pomegranate molassesor good balsamic vinegar

mint, leaves

block halloumi,

block all-butter puff pastry

pine nuts, toasted

egg, beaten

sesame seeds

Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft &ndash; you&rsquo;ll need to add more oil between batches. Remove from the pan and set aside.

Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.

Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.

Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don&rsquo;t worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.

Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don&rsquo;t pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.

Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal

Halloumi flatbreads

pumpkin seeds

tbsp cumin seeds

red cabbage(about 650 grams), core removed, shredded

peppers,cut into strips

tbsp white wine vinegar

tbsp extra virgin olive oil

6-8 flatbreadsor wraps

hummus

bag rocket

Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.

Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.

Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

I mean, sunflower seeds?? Halloumi?? Tahini?!?!? Like so much yes to them all, but especially that tahini sauce. Tahini sauce should probably go on just about everything you make from here on out. Boring salads no more!!

Sunflower Seed Veggie Burgers with Fried Halloumi + Curried Tahini Sauce.

quinoa

sunflower seeds (lightly toasted + cooled)

cannellini beans (finely mashed)

panko bread crumbs

egg (lightly beaten)

garlic (grated)

chipotle chile powder

salt + pepper

Halloumi (sliced)

potatoes carrots

coconut oil (melted)

spicy curry powder

salt and pepper (to taste)

tahini (sesame seed paste)

thai red curry paste

maple syrup

lemon juice

soy sauce

water (to thin)

sesame seeds (for topping)

In a bowl combine the quinoa, sunflower seeds, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.

Preheat the oven to 375 degrees F.

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until the edges just begin to crisp.

To make the tahini sauce, add the tahini, curry paste, maple syrup, lemon juice and soy sauce to a bowl. Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thin. Top with sesame seeds.

Heat the olive oil in a large skillet over medium heat. Grab the burgers and cook until golden and crisp, about five minutes per side.

Once the burgers are finished, remove and place on plate. Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices. Cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

Spread the bottom of each bun with the tahini sauce, top with a burger and fried Halloumi and crispy sweet potatoes. Add the top bun. Serve with more tahini sauce. Enjoy!!

Our vegetarian tray bake packs in plenty of seasonal veg and salty halloumi for a vibrant summer dinner ready in 30 minutes

Halloumi and Mediterranean veg traybake

red onion 1,

garlic 3 large cloves, skins

olive oil 3 tbsp

cherry tomatoes 300 grams

halloumi 250 grams, sliced

cumin seeds ¼ tsp

chilli flakes a few pinches (optional)

hummus and hot sauce

Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There’s lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.

Roasted Cauliflower Salad With Halloumi and Lemon

cauliflower (about 2 pounds), cut into 1 1/2-inch wedges

turmeric

small shallot, minced (about 1/3 cup)

golden raisins

preserved

red wine vinegar

honey

(8-ounce) block halloumi

baby arugula (about 8 packed cups)

avocado,

parsley

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.

Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Hasselbacking the halloumi opens up more surface area for maximum crispness. Serve with flatbreads and a green salad

Hasselback halloumi traybake

tomatoes

garlic 2 cloves, crushed

oregano 1 tsp

chilli flakes 1/2 tsp

red pepper 1 large, diced

olive oil 2 tbsp

blocks

green olives 24

capers 1 tbsp

lemon 1, zested

green salad to serve

I am obsessed with these haulloumi hummus bowls for lunch or dinner. Couscous, veggies, crispy halloumi cheese and hummus with lots of lemon. Yum!

Halloumi Hummus Bowls

couscous

halloumi cheese, (sliced lengthwise)

cherry tomatoes, (halved)

cucumber, (sliced)

lemon, (juiced)

salt and pepper

lemon wedges

The first thing I do is cook the couscous and let it cool in the pan while I make everything else.

To crisp the halloumi, heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side. Remove the halloumi and place it on a plate. If you want the halloumi to be warm when serving, you can assemble the salad first!

To assemble the salad, add the couscous to a large bowl. Add a pinch of salt and pepper and toss. Squeeze in the lemon juice and add the tablespoon of olive oil, tossing well. Toss in the tomatoes and cucumbers. Stir in the oregano. Divide the couscous between two (or even 4!) bowls. Add a few slices of halloumi on top along with a scoop of hummus. Spritz on extra lemon and serve.

Halloumi, aubergine﻿, harissa and pomegranate seeds are a match made in heaven. We love this halloumi salad, it's healthy, filling and perfect for lunch, dinner or as part of a feast. 

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