halloumi cheese recipes

Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Halloumi Croutons. A healthy bowl of velvety goodness! Keep this vegan by using vegan yogurt, sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi!

Homemade Tomato Soup with Halloumi Croutons

tomatoes,

red onion-

garlic cloves-

thyme leaves

broth -veggie

basil leaves

salt and pepper

½ -1 cup plain greek yogurt, sour cream, heavy cream olive oil.

On parchment or foil-lined sheet pan, spread out tomatoes ( cut side down), onions, and garlic. Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.

While the tomatoes are roasting, cut the haloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the haloumi on two sides, until golden, not over crowding and turning heat down if necessary. Place on a paper towel-lined plate.

When the tomatoes are cooled, blend them along with all their flavorful juices from the tray, using a blender,  with the cold stock, working in small batches. Or use an immersion blender. Blend until creamy and smooth. Place in a pot, over low heat, add salt and pepper to taste and bring to a gentle simmer. Stir in basil (saving some for garnish). Simmer for 10 minutes until soup reduces a bit and flavors meld.

Swirl in ½ cup yogurt to the pot of soup. Taste and adjust salt. Add more yogurt ( or sour cream or heavy cream)  if you prefer a creamier soup. (To keep this vegan, a drizzle of good olive oil is nice, and obviously leave off the haloumi.)

Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.

This turned out so good. love the Haloumi croutons- great idea. Great texture and flavor.

Bring on cherry season!  Fresh juicy cherries are the perfect pop of sweet to pair with tangy, savory fried halloumi with crunchy multigrain croutons and sweet lemon honey dressing.

Fried Halloumi and Cherry Salad with Lemon Honey Dressing

chopped lacinato kale (about 1 small head)

baby spinach

bread

olive oil (divided)

Halloumi cheese

cherries

pine nuts

extra virgin olive oil

apple cider vinegar

honey

dijon mustard

salt

lemon juice

Prepare the lettuces:  Remove the leaves of the kale from the stem and chop into bite sized pieces.  Soak in cold water for about 5 minutes, then drain and dry well using either a salad spinner or clean kitchen towel.  In a large bowl combine the kale and baby spinach.

Make the croutons: Preheat the oven to 375°F.  This step can also be done in a toaster oven, in which case you do not need to preheat the toaster oven.  Toss the bread with 2 tablespoons of olive oil and season with salt.  Spread into a single layer on a sheet pan.  Bake for 5 to 7 minutes, stirring about half way.

Prep the cherries:  Remove the stems and pits from the cherries.  Slice each cherry in half and set aside.

Fry the cheese:  Slice the halloumi into 8 to 10 rectangular slices. Heat a medium size, heavy skillet over medium-high heat.  Once hot, add the remaining 1 tablespoon of olive oil.  Fry the cheese until golden brown on each side, about 2 minutes.

Make the dressing:  In a mason jar, combine the dressing ingredients.  Cover and shake vigorously for 10 to 15 seconds to combine.

Prepare the salad:  Drizzle the salad with the lemon honey dressing and toss well to combine.  Sprinkle the croutons and halved cherries over the leaves.  Top the salad with fried halloumi pieces and a sprinkle of pine nuts over the top.

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Top 2 halloumi cheese recipes recipes from across the web

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Homemade Tomato Soup with Halloumi ...

Fried Halloumi and Cherry Salad wit...

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