halloumi cheese

Simple avocado salad, prepared Mediterranean-style with cucumbers, tomatoes, basil, and other Mediterranean favorites! Tossed in a tasty garlic vinaigrette with a generous pinch of Za'atar!

Simple Mediterranean Avocado Salad with Halloumi

Roma tomato, diced

English cucumber (hot house cucumber), diced

shallot, sliced

avocado,

pitted Kalamata olives, more to your liking

10-15 basil leaves, gathered together and thinly sliced (chiffonade)

Early Harvest Greek extra virgin olive oil

lemon,

garlic clove,

Salt and pepper

Prepare the vinaigrette. Place vinaigrette ingredients in a mason jar, cover tightly and shake until well-combined. Set aside for now (you'll want to give the vinaigrette another shake before using).

In a salad bowl, add all the salad ingredients except the halloumi cheese and basil.  Pour the vinaigrette and give the salad a gentle toss. Taste and adjust seasoning, add a sprinkle more of za'tar spice. Add the basil, and give one very quick and gentle toss.

If adding halloumi cheese. Combine cheese cubes and about 1 to 2 tbsp or so extra virgin olive oil in a small bowl. Toss to coat the cheese with the EVOO. Heat an indoor griddle over medium heat. Add cheese cubes and grill for 2-3 minutes, turning over on all sides, until lightly browned and nice char marks appear (it should be crisp on the outside and nice and melty on the inside).

Add the grilled Halloumi to the salad and serve immediately.

This recipe is perfect for summer. Delicious!

I love haloumi!!!! My favorite Greek restaurant back home had a fried cheese dish with pitas and it was my favorite! Love this idea to put it in a salad! I can't wait to try this one for sure!

Oh wow. This salad is perfection. I love all of the fresh flavors and , of course, the addition of avocado. That creaminess can't be beat! I need this on my menu stat.

This salad is just dreamy. Such a great side dish for any meal.

I love chunky salads like this! That avocado is calling my name!

Excited to try this! One quick question - in the ingredients basil is listed twice. Should it only be 10-15 not a total of 20-30? Just wanted to clarify. Also, Kalamata olives are a bit salty for me though I do love black olives. Would those work for a substitute here?

Fresh and healthy - love it! Halloumi cheese is underused, in my opinion (by myself included!) and it sounds like the perfect addition here.

This is a fabulous salad! My partner says that this is his favorite salad hands down!

An easy method for how to cook halloumi perfectly every time! For beautifully soft, squidgy, salty halloumi cheese that can be used in many different ways.

How to cook halloumi

Cut the block of halloumi into slices. Don't make them too thin - around half a centimetre thick is good. You can use a crinkle cutter to cut the halloumi if you'd like the fake 'grill lines'.

Place a non-stick frying pan over a medium heat, and add the slices of cheese in a single layer. Don't overcrowd the pan. Allow the cheese to cook for a few minutes without moving it - it will release some liquid, which will then cook off. When the excess liquid has evaporated, the underside of the cheese will turn golden brown fairly quickly. When it's cooked to your liking, turn each piece over, and repeat with the other side. The second side will brown more quickly, as the liquid has already been released.

Fried halloumi is best served immediately.

https://embed.mediavine.com/videos/bccd8q3qbbbrqnynfey4

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Halloumi stuffed peppers

red peppers

jar antipasti marinated mushrooms

couscous

vegetable stock

halloumi cheese,

parsley

salad leaves and garlic bread, to serve

<p>Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.</p>

<p>Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.</p>

Master how to cook halloumi cheese.  Grill it on the BBQ or pan-fry.  Enjoy it on it's own, or choose from one of our mouthwatering halloumi cheese recipes.  From curries to salads to burgers, these halloumi recipes are sure to impress.   

How to Cook Halloumi

Halloumi Cheese

Olive Oil

Lemon

Cut the halloumi into 1cm / 1/3in thick...

Cut the halloumi into 1cm / 1/3in thick slices.

Preheat a skillet on medium heat.  If you're...

Preheat a skillet on medium heat.  If you're using non-stick, there's no need to add oil to the pan, but if not, add a dash of olive oil.  

Add halloumi slices to the skillet and cook...

Add halloumi slices to the skillet and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2mins.

Serve as is, or squeeze a little freshly...

Serve as is, or squeeze a little freshly lemon juice over the top.

Preheat your BBQ or grill.

Cut the halloumi into bite sized cubes, then...

Cut the halloumi into bite sized cubes, then thread onto a skewer.  

Brush the halloumi lightly with some olive oil,...

Brush the halloumi lightly with some olive oil, then cook for 5 minutes, turning regularly, until golden brown on all sides.  

Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein

Quinoa salad with grilled halloumi

olive oil

red onion

pepper peppers

quinoa

flat-leaf parsley

lemon

sugar

pack halloumi cheese

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Making halloumi at home is fun and it&#x27;s such a proud moment when you realise you&#x27;ve made this beautiful cheese just out of milk!  Halloumi cheese originates from Cyprus but is also found in Greece.  It&#x27;s also known as &quot;squeaky cheese&quot; due to the sound it makes between your teeth when it is being eaten.  

It&#x27;s easy to make but it does take time.  Carefully follow all instructions.

How to make halloumi

litres non-homogenised milk

1.0 ml liquid rennet

ml distilled (non-chlorinated) water

Non-iodised salt

Put a little water in the bottom pot...

Put a little water in the bottom pot of the double boiler and heat it.  Pour the milk into the top of the double boiler and let it sit over the water.  Stir occasionally and bringing the temperature up to 32°C (89.6°F).

As the milk is coming up to temperature,...

As the milk is coming up to temperature, put the 1.0 ml (0.03 fluid ounce )of liquid rennet into 30 ml (1.01 fluid ounce) of distilled water.

When the milk reaches 32°C, you can start...

When the milk reaches 32°C, you can start stirring the milk.  Ddd the combined rennet and water into the milk. Stir it thoroughly to distribute the rennet. Do not stir hard and only stir for one minute.

Turn the heat off and put the lid...

Turn the heat off and put the lid on the saucepan and leave to rest for 40 minutes.  Do not stir the milk during this period at all. Once the 40 minutes is over, the milk should have set into curds. You can put a ladle or knife into it gently and raise it up to see if this has worked.

If the curd has set, cut it into...

If the curd has set, cut it into  2.5cm (1 inch) cubes.  Use a sharp knife, to cut up and down, left to right and then diagonally under the surface of the curd.

Cover and rest for five minutes. Stir the...

Cover and rest for five minutes.  Stir the curds gently and bring the heat back up to 40°C (104°F). This will take around 20 minutes.

The curds will start to shrink. At around...

The curds will start to shrink. At around the 20-minute mark, leave it to rest with the lid on for about 10 minutes.  The curds should sink to the bottom.

Line a colander with muslin and place it...

Line a colander with muslin and place it over the top of another bowl to capture and retain the whey.  Empty the curds and whey into the colander.

Let it sit for several minutes to drain...

Let it sit for several minutes to drain then pull the muslin out of the colander.

Once the whey has drained off the curds,...

Once the whey has drained off the curds, the cheese will start to look more solid and will come together almost like a ball, as opposed to all the small squishy curds.

Place the muslin with curds onto a board,...

Place the muslin with curds onto a board, lightly shape,  then flatten and wrap it up again in the muslin.  Put another heavy board on top of the wrapped curd and then place the weights on top, ensuring that the cheese underneath is kept flat at all times.  For this amount of cheese, use about a 2kg (4.4lb) weight.

Press it for 10 minutes and then take...

Press it for 10 minutes and then take the board off and turn the curd over.  Repeat this process and leave for another  20 minutes.

Remove the muslin and cut the cheese. We...

Remove the muslin and cut the cheese.  We cut it in half or thirds.  Place the cheese on top of a baking tray.

Put the retained whey back in the pot...

Put the retained whey back in the pot and heat the whey up to 90°C (194°F).  Any remaining curd will rise to the surface.  If it does, skim it all off and discard it.

This is a very important step. Put the...

This is a very important step.  Put the cheese back into the hot whey.  Even though it sounds weird to put the halloumi back into the whey, this is the process that gives the cheese its heat-resistant properties, so that when it is cooked before eating, it doesn't melt.

Remove from whey and drain on a wire...

Remove from whey and drain on a wire rack.

Mix together the salt and mint leaves (fresh...

Mix together the salt and mint leaves (fresh or dried) and roll the halloumi in this mix on all sides.  Fold in half (on top of itself) and press down.

Store in brine or vacuum seal and keep...

Store in brine or vacuum seal and keep in the fridge.  It will keep fresh for many weeks in brine.

This recipe produced approximately 250g of halloumi. Making...

This recipe produced approximately 250g of halloumi.  Making a small amount also means that the halloumi is much thinner than you are probably used to seeing.  Once it is folded in half it forms a good thickness.

https://mediavine-res.cloudinary.com/video/upload/zzpu7em8yllgpmvzuqfc.mp4

Making halloumi at home is fun and it's such a proud moment when you realise you've made this beautiful cheese just out of milk!  Halloumi cheese originates from Cyprus but is also found in Greece.  It's also known as "squeaky cheese" due to the sound it makes between your teeth when it is being eaten.  We hope you have fun making this halloumi cheese.

How to make halloumi at home

All you ever needed to know about cooking halloumi - that increasingly popular semi-hard white cheese that&#039;s been made in Cyprus and other areas of the Eastern Mediterranean for hundreds of years. It&#039;s salty, springy, crispy and altogether very delicious. It also happens to be incredibly versatile. Cook it on a grill or BBQ, under the broiler, in your oven or in your air fryer. It&#039;s wonderful cooked, but there are even ways to enjoy it raw. Whether you&#039;re in the mood for a burger, tacos, a salad, fries, or just want to enjoy it simply cooked with lemon and lime wedges and a little toasted bread on the side, I&#039;ve got you covered with this interesting and expert guide on halloumi cheese. Learn how to cook it like a pro!

How To Cook Halloumi (+ Recipe Ideas)

Choice of: lemon

fresh bread, toasted bread bread

yogurt

Crisp white wine

Slice halloumi.

Slice the halloumi into approximately 1-2 cm thick slices. Slice across the width, just like you would a loaf of bread.

Pre-heat pan and brush with oil if necessary.

Pre-heat a frying pan or griddle pan on a medium-high heat. Unless you&#39;re using a non-stick pan, brush the halloumi all over with the olive oil.

Cook halloumi for a few minutes on each side without moving.

Place the slices of halloumi into the pan and leave them to cook for a few minutes. Don&#39;t move them until the liquid that oozes out of the cheese has evaporated and the residue has gone golden brown. At this point, check to see if the underside of the cheese is mid to dark golden brown. If it is, flip it over with a fork or tongs and cook on the other side for another 2 to 3 minutes. Towards the end of the cooking time, you may need to move some of the pieces on the outer edges of the pan into the middle to finish browning equally.

Arrange on a platter and serve with bread, lemon or lime and other toppings.

When the halloumi is mid to dark golden brown on both sides, arrange on a small platter or medium sized plate with slices of bread, toast or pita bread and lemon or lime segments. Scatter over any fresh herbs and/or other spices/flavourings and serve immediately.

To pan-fry

Pre-heat grill/BBQ. Soak wooden skewers if necessary.

Pre-heat the grill or BBQ to a medium-high heat or 200C/390F. If you prefer to make kebabs and are using wooden skewers, soak them in water for at least 30 minutes to prevent burning while cooking.

Slice halloumi or thread cubes onto skewers and brush with oil.

If cooking slices, slice the halloumi into roughly 2 to 3cm (or 1/2 to 1 inch) thick slices and brush all over with the olive oil. If cooking kebabs, cut into large chunks and carefully thread the halloumi onto the skewers, then brush carefully with oil. Pinch the sides of the cheese as you thread it on to minimise splitting (Add chunks of vegetables such as zucchini, peppers and mushrooms or even meatballs if you like).

Cook without moving for 2 to 3 minutes on each side. Turn kebabs regularly.

Place the cheese on the BBQ/grill and cook for 2 to 3 minutes without moving. Wait until any liquid has evaporated and the residue has gone golden to dark brown, then flip onto the other side with a fork/tongs and let cook for a further 2 to 3 minutes. If cooking kebabs, cook for 10 to 15 minutes, turning regularly to brown all sides.

Serve with bread and toppings.

Serve immediately with bread/toast/pita bread, lemon and lime wedges and any other herbs/spices/flavours.

To grill/BBQ

Pre-heat air fryer. Slice halloumi into slices, fries or bites.

Preheat the air fryer to 200C/390F. Slice the halloumi into 1-2cm slices, into long 2-3cm thick fry shapes or 1-2cm cubes or &#39;bites&#39;.

Brush with olive oil. Air fry for 5 to 7 minutes on each side.

Brush the halloumi all over with olive oil. Then air fry in the air fryer basket for 5 to 7 minutes on each side or until mid to dark golden brown and crispy.

Serve immediately with bread/toast/pita bread, lemon or lime wedges and any other spices/herbs/flavours. You might also like to serve some Greek yogurt and/or sweet chili sauce on the side for dipping.

To air fry

Pre-heat oven. Slice halloumi.

Pre-heat the oven to 200C/390F. Slice the halloumi into thick (around 1/2 inch) slices.

Put in baking dish and add any flavours.

Lay in a baking dish and drizzle with olive oil. Add pepper, paprika, dried herbs, or chili flakes if you like.

Bake, turning half way through.

Bake for around 15 minutes, turning half way through, or until golden brown and lightly crisp.

Serve immediately with bread and garnishes.

Serve immediately with optional toasted bread, lemon or lime wedges and fresh herbs.

To bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631179000/xohkij1xjrpsh9olwy1u.mp4

Tried halloumi cheese and love it? Find out how to cook this amazing appetizer from Cyprus perfectly every time with this comprehensive guide. Pan-fry, grill, BBQ, even air fry, plus lots of halloumi recipe ideas.

Wow, wow, wow. This was amazing. We did include the grilled (indoor) halloumi, and it really made the salad. It's so simple and so delicious, Next time we might try substituting cilantro for the basil, somehow it seemed like that could be a positive alternative.

This is my go to salad. Love it and is very simple to make. Love all your recipes.

Top 8 halloumi cheese recipes from across the web

The most viewed halloumi cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Mediterranean Avocado Salad ...

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Simple Mediterranean Avocado Salad ...

Top 8 halloumi cheese recipes from across the web

The most viewed halloumi cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Mediterranean Avocado Salad ...

How to cook halloumi

Halloumi stuffed peppers

How to Cook Halloumi

Quinoa salad with grilled halloumi

How to make halloumi

How To Cook Halloumi (+ Recipe Idea...

Simple Mediterranean Avocado Salad ...

The most viewed halloumi cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine