You may think you’ve tried halloumi in every possible variation, but there’s always new ways to explore different foods, and this article offers three ways with halloumi which you may not have seen before.
Halloumi and Artichoke Salad
Ingredients (to serve 2):
- 1 block of halloumi, drained and cubed
- 6 jarred artichoke hearts
- 1/2 a red onion, finely sliced
- A big handful of lettuce (or other green leaves)
- 6 cherry tomatoes, halved
- 1 tablespoon of olive oil
- 1 teaspoon of red wine vinegar
Instructions:
- Slice the lettuce leaves into thin strips.
- Slice the artichoke hearts into small pieces.
- Whisk the oil and vinegar together until it emulsifies.
- Place everything in a large salad bowl, drizzle over the oil dressing and toss well.
Halloumi and Walnut Kebabs
Ingredients (to serve 2):
- 1 block of halloumi
- 20 walnuts, shelled
- 1 teaspoon of molasses
- 1 teaspoon of balsamic vinegar
- 1 tablespoon of olive oil
- 4 kebab sticks
Instructions:
- Cube the halloumi and three pieces along the kebab sticks.
- Carefully pierce the walnuts and add them to the kebab sticks.
- Whisk together the molasses, vinegar and oil until it emulsifies.
- Drizzle the dressing over the kebabs, then cook over an open flame or grill for 10 minutes.
Marinated Halloumi
Ingredients (to serve 2):
- 1 block of halloumi
- 1 handful of fresh green herbs (such as basil, parsley, cilantro, oregano, or thyme)
- 1 lemon
- 2 tablespoons of oil
- 10 cherry tomatoes
Instructions:
- Heat the oven to 350°F.
- Lightly oil a large baking tray and place the halloumi block on the centre of it.
- Whisk together the juice of the lemon and the oil, until it emulsifies.
- Finely chop the green herbs and slice the tomatoes in half. Scatter these over the halloumi.
- Drizzle the lemon oil over the cheese and bake for 30 minutes. Serve with a fresh green salad and crusty bread.
Halloumi is a delicious, versatile cheese, and it’s retained its popularity for a reason! If you’d like to try new ways with cooking with halloumi, check out one of these recipes.
