halloumi recipe

Crispy baked new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden. If, like us, you adore the squeaky cheese; take a look at lots more delicious halloumi recipes. And we&#8217;ve also got 35+ vegetarian bake recipes to browse, too.

Crispy potato and halloumi bake

baby potatoes

Olive oil

packs halloumi, sliced

greek yogurt

spring onion, finely sliced (optional)

For the sauce

olive oil

red onion, chopped

garlic cloves, crushed

5cm fresh ginger, grated

½ tsp Aleppo or other chilli flakes (see Know-how)

tin chopped tomatoes

sun-dried tomatoes, chopped

oregano

basil leaves (greek if possible), plus extra to garnish

pomegranate molasses, plus extra to drizzle

Heat the oven to 220°C/200°C fan/gas 7. Boil the potatoes in a large pan of water for 12-15 minutes until tender. Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.

For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.

Stir in the chilli flakes and tomatoes, then rinse out the can with 200ml water and add that too. Stir in the sun-dried tomatoes, dried and fresh herbs and pomegranate molasses, then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so go easy.

Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses.

This delicious Halloumi Pasta is mixed with roasted tomatoes for a fresh and light pasta dish that still tastes super comforting.

Halloumi Pasta

250 g cherry/grape tomatoes

140 g penne pasta

g halloumi (cubed)

tbsp cream cheese

lemon (juice only)

g basil (finely chopped)

Sea salt and black pepper

Put the tomatoes in a roasting tin with 1 tbsp of olive oil and season. Put in a preheated oven at 180C for 25 minutes, until the tomatoes start to blister.

Add the pasta to a pan of boiling water and simmer for 12 minutes.

Heat a frying pan and add the halloumi and dry fry for around 4 minutes, stirring.

Drain the pasta and put it back in the pan. Stir in the cream cheese, lemon juice, fresh basil and salt pepper.

Add the cooked tomatoes and halloumi to the pan and stir, then serve.

https://embed.mediavine.com/videos/qj6upsrcevixk1fukuxf

Halloumi is the squeaky cheese that everybody loves, and it is so versatile. Why not skip the cheddar and parmesan on your next pasta night and use halloumi instead? This delicious Halloumi Pasta is mixed with roasted tomatoes for a fresh and light pasta dish that still tastes super comforting.

This lovely vegetarian halloumi salad recipe is bursting with fresh sunshine flavours and best served with crusty bread. And because one halloumi recipe is never enough, see our page on 19 ways with halloumi.

Mediterranean halloumi salad

red onion,

6-8 medium vine tomatoes, sliced

roasted red and yellow peppers

15-20 caperberries

black olives

packs haloumi

basil leaves

Crusty bread, to serve

Place the onion in a small bowl and pour over enough freshly boiled water to cover. Leave for a minute, then drain and rinse in cold water. Lay the sliced tomatoes on a platter and scatter over the blanched onion, roasted peppers, caperberries and olives. Drizzle with 2 tbsp of the olive oil, season well and set aside.

Thickly slice the haloumi. Heat a frying pan over a high heat and cook the cheese in batches for a minute on each side until golden. Add the cooked haloumi to the platter, drizzle with the rest of the olive oil and sprinkle over some basil leaves. Serve with crusty bread.

We have taken the humble sandwich to the next level with this Halloumi and Roasted Red Pepper Sandwich. Kind of like a vegetarian BLT, it is stacked up high with fillings and showing you that a sandwich never needs to be boring.

Halloumi and Roasted Red Pepper Sandwich

wholewheat bread

tbsp tomato chutney

150 g lighter Halloumi

avocado (sliced)

red peppers

sun blushed tomatoes (sliced)

g rocket lettuce

Cut the halloumi in to 1cm thick slices. Dry fry in a non-stick frying pan for 1-2 minutes each side.

Toast the bread and spread with chutney or hummus. Add the halloumi, peppers, avocado and tomatoes.

Add the rocket (arugula) and another slice of toasted bread.

https://embed.mediavine.com/videos/rjeyrjphnpv9lsgbsrkc

This Halloumi Sandwich is a next level sandwich. Kind of like a vegetarian BLT, it is stacked up high with fillings and showing you that a sandwich never needs to be boring. Perfectly cooked halloumi, peppery lettuce, chutney, creamy avocado, sun-dried tomatoes and some sweet roasted red peppers in between your favourite bread. Sandwich perfection!

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

Burnt broccoli is a barbecue must-have. This simple salad pairs charred broccoli with salty halloumi. Get on it.

Halloumi & Burnt Broccoli Salad

Bulgur Wheat

Halloumi

Head Broccoli

Red Chilli

½ Cucumber

Red Onion

Medium Bunch Parsley (50 grams)

Fresh Peas

Lemon

Tbsp Red Wine Vinegar

Tbsp Dried Oregano

Almonds

Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side.

Pop your bulgur wheat into a bowl and rinse well with cold water. Bring a pot of salted water to the boil and pour in the rinsed bulgur. Cook for 10 mins, then drain. Pop back into the pan and cover with a lid, then allow to steam for 10 mins.

Cut the halloumi into chunky cubes and split the broccoli into quarters through the stem. Oil and salt the broccoli and get it straight onto the hot side of your grill. Cook, undisturbed, for 4-5 mins or until the cut-side of the broccoli is super charred. Flip over and give the broccoli another 4-5 mins.

While the broccoli grills, finely chop the chilli, cucumber, red onion and parsley. Tip into a bowl with the warm bulgur, then add the fresh peas, the juice of the lemon and the vinegar. Add the oregano and parsley.

Once grilled, pull the broccoli off the grill and roughly chop. Toss through the bulgur. Add plenty of olive oil and season well with salt and pepper. Toss everything together and set aside.

Roll the diced halloumi in oil, then add to the hot side of the BBQ. Grill the halloumi for 3-4 mins, turning now and then, until golden brown and crisp.

Pile the salad onto a platter and top with the halloumi. Roughly chop the almonds and scatter over the top. Serve!

Recipe video above. It&#39;s impossible to resist devouring golden fried halloumi straight from the pan, when it&#39;s crispy on the surface and gooey inside. And why should we? It&#39;s so great plain! But one day, try it with a drizzle of honey and sprinkle of thyme. It is Outrageously Delicious (caps intentional) and a 2-second-way to dress up halloumi when you&#39;ve got company.Serve with warm pita bread, olives, and a good olive oil for a simple yet thoroughly enjoyable starter.Tip: Handle the slices carefully so they hold together (there is a partial crack in the middle of halloumi blocks).

Golden Halloumi with Honey and Thyme

tbsp honey ((eyeball it), sub maple syrup)

thyme

chilli flakes ((red pepper flakes), optional)

Cut into 1 - 1.25cm / 0.4 - 0.5" slices, pat dry. Pan fry in the oil on medium high until golden, serve on pre-warmed plate, with optional finishes.

Abbreviated recipe:

Cut halloumi into 1-1.25 cm thick slices (0.4 - 0.5&quot;) (see Note 3). Place the slices on a paper towel and pat the surface dry.

Warm a serving plate. (Note 4)

Heat the oil in a non stick pan over medium high heat.

Fry - Carefully place the halloumi in the pan (I use my hands). Cook for 1 1/2 minutes or until the underside is golden. Shuffle if needed so they cook evenly.

Turn gently (I use a spatula + butter knife to guide) and cook the other side for 1 - 1/2 minutes until golden.

Transfer onto the serving plate.

Optional finishes - Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. I do full honey coverage for some slices, and for others just a drizzle.

Serve immediately, quick, before the halloumi goes squeaky! :) (Note: Honey on the plate is ideal for bread mopping)

Full recipe:

Saving this one for Christmas Day. It sounds delicious &amp; I am sure it will be a hit with my whole family :-)

Got the email with this recipe, dashed to the fridge where, as luck would have it, a block of Dodoni Halloumi was waiting for just this moment! Sliced, fried and drizzled as instructed, am now sitting here content and replete and just added another reason to my "why I love Nagi's recipes" list. Thank you

A zippy and satisfying bowl featuring golden halloumi, smoky bulgur, and a tangy tomato yoghurt dressing. Packed with fresh herbs, crunchy seeds, and pomegranate molasses, this dish is perfect for a balanced and flavourful meal.

Marry Me Halloumi Bowl

Cherry Tomatoes

Sun-Dried Tomato

Greek Yoghurt

Fresh Basil

2tsp Smoked Paprika

2tbsp Mixed Seeds

3tbsp Pomegranate Molasses

Salt

Black Pepper

Heat a large saucepan over medium heat. Add a splash of olive oil, then stir in the bulgur wheat. Fry for 2 mins until golden. Add the smoked paprika and cook for another 30 seconds. Cover with boiling water until 2cm above the bulgur, bring to a boil, then reduce to a simmer. Cover and cook for 15 mins.

Make the tomato yoghurt dressing by blending the Greek yoghurt, sun-dried tomatoes, and lemon juice until smooth. Season with salt and black pepper to taste.

Cut the halloumi into small 2cm-sized pieces. Heat a large frying pan over medium-high heat. Add the halloumi pieces and cook on all sides until golden and charred. Pour in the pomegranate molasses and let it bubble and thicken, coating the halloumi.

Assemble the bowl: toss the sliced cherry tomatoes and most of the torn basil through the cooked bulgur wheat. Season with salt and black pepper.

Divide the bulgur into serving boxes. Top with the glazed halloumi, tomato yoghurt dressing, and mixed seeds. Garnish with the remaining basil leaves.

Refrigerate until needed. No need to reheat before serving.

Liked this, but would reduce the amount of sundrieds in the dressing next time, to retain freshness and achieve a bit more subtlety. Added salad leaves and blanched green beans for veg. 

The halloumi and bulgar wheat are really tasty. I added some fried onion & courgette into mine to boost the veggies in the dish. The tomato-yoghurt dip was very tart & not so tasty by itself but okay eaten alongside the other elements. I think a sun-dried tomato hummus may go better.

very nice, I added 50g of sun dried tomatoe and 100 g of sun dried pepper, added the basil to the sauce. overall excellent meal  

Really loved the flavour profile of this, definitely could add more veggies to bulk it out. 

I didn't appreciate the sauce. Too many sundried tomatoes and with the lemon is was just too much. Something more subtle would have helped the dish. However, the combination of bulgur and grilled halloumi works very well, with a few tweaks it would be a winner 

Easy and simple. I added tomato paste to the yoghurt because it was too bitter, and it worked well. 

adapted a couple of things to suit my taste and cupboard supplies (parsley instead of basil, far less sun-dried tomato). added lemon juice to the bulgar wheat instead of the yoghurt and it was delicious. super quick too. I had it as a wfh lunch but have enough for office lunch tomorrow

Incredible! loved the taste and simplicity of making it

delicious! I forgot to get sundried tomatoes so just had Greek yogurt with lemon juice and it was nice

didn’t enjoy the sauce, it was too tart, not balanced well

Absolutely delicious! We added some spinach and roasted mediterranean vegetables which worked really well with the recipe :)

Way too rich maybe less sundried in the dip and more lemon to cut through. I wouldn’t make again sorry!

Probably my favourite recipe on mob - we make it once a month for our weekly meal prep and it hits everytime

makes a nice lunch. It’s very rich though

Too sour with the amount of lemon, recommend using less than the recipe says.

I didn’t love this one - too smoky for me! 

made this the night before as a prepped lunch and it didn’t taste great the following day … halloumi is not something to cook and keep I think! was lovely when I snuck a taste just after cooking though. will make again but not for a lunch prep. 

I absolutely loved this! It was my first Mob recipe and I really enjoyed it. It was quick to make and the other vegetarians in my office jumped straight on the bandwagon.

This was tasty after making it - used 0% fat Greek yogurt, so probably less calories! Wasn't as great eating it cold though, the halloumi was quite chewy 😬

I thought this was a bit uninspiring when eaten - looked good but was a bit underwhelming in taste -  I wouldn't make again.

Made this into an evening meal with the addition of some salad bits and pitta breads. We all loved it!!

Looks lovely but a very thick (but powerful!) dressing using dried tomatoes rather than wet ones in oil from a jar!

This quick, healthy Mediterranean-inspired dish features crispy halloumi paired with juicy tomatoes and hearty white beans. Includes stovetop, oven, and air fryer options.

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Top 10 halloumi recipe recipes from across the web

The most viewed halloumi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy potato and halloumi bake

Halloumi Pasta

Mediterranean halloumi salad

Halloumi and Roasted Red Pepper San...

How to make halloumi

Halloumi & Burnt Broccoli Salad

Golden Halloumi with Honey and Thym...

Marry Me Halloumi Bowl

Crispy Halloumi with Tomatoes &amp;...

Crispy Shredded Halloumi Salad (wit...

The most viewed halloumi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crispy Halloumi with Tomatoes &...