Originating in Cyprus, halloumi cheese is renowned for its salty flavour, similar to mozzarella. Its high melting point means it is easily fried or grilled, without losing its shape. This makes halloumi a great addition to a wide range of dishes, as well as an ideal centrepiece! Here are five no-fuss ways to serve halloumi that are sure to impress.
As a canapé – little bacon rolls
It’s a combination that might have you reaching for a glass of water, but in this instance, salt-on-salt really works. Doubling up as a gluten-free dish, simply roll up your 20 sticks of halloumi in strips of bacon and place on a baking sheet. Bake for 10-12 minutes until bacon is brown and crisp. Easy!
As an appetiser – breadcrumbed
If you want a starter you can really sink your teeth into, try crafting up the old pub classic – breadcrumbed cheese. Instead of using camembert, use halloumi, which gives the finished dish a nice, satisfyingly firm texture. Dip each slice of halloumi into an egg mixture to make the crumbs stick, then deep or shallow fry and you’ve got a quick appetiser ready to go.
As a starter - omelette
Show off your culinary skills with this quick and easy omelette recipe that serves 4 and takes just 10 minutes of prep. To start, add a tablespoon of oil to a pan and cook 175g of diced halloumi and 200g diced bacon for 2-3 minutes until lightly browned. Once cooked, remove from pan and set aside.
Using the same pan, add a tablespoon of butter and fry 1 diced red capsicum and a clove of crushed garlic until soft. Add the halloumi and bacon back to the pan. Scatter ½ cup of roughly chopped flat leaf parsley and ½ cup chopped basil on top before pouring in 6 lightly beaten eggs. To finish, heat grill to high, and flash the omelette under the grill for 5 minutes until golden and raised. Serve with a side salad.
As a main – vegetarian burger
Serve up a twist on the old family favourite with some halloumi and Portobello mushroom burgers. They’re sure to go down a treat! Simply cook some onion over high heat then turn down until soft and golden. Place large Portobello mushrooms (1 per burger) on top of onion to absorb flavour, flipping until cooked through. Remove mushrooms and onion and set aside. Using the same pan, fry 8 slices of halloumi (cut 1cm thick) until golden. Slice your rolls in half. Spread hummus and layer with fresh rocket, mushroom and halloumi! Bon appetite!
As a stuffing – stuffed capsicum
Take a modern twist on the traditional stuffed capsicum by using halloumi. Prepare four large capsicums by cutting them in half, scooping out the seeds and putting them on a baking sheet. Drizzle some olive oil and season with salt and pepper. Bake for 20-25 minutes until they are tender. Whip up some quinoa in a pan (1 cup quinoa to 2 cups of vegetable stock). Dice 200g of bacon and 250g halloumi. Crush 1 clove of garlic and fry with halloumi and bacon until browned to your liking. Mix into the cooked quinoa and spoon into cooked capsicums. Return capsicums to oven for 15 minutes. Try serving with finely chopped chives and a yoghurt and mint dressing. Delicious!
To add some flavour when cooking quinoa, use 1:1 ratio of water and vegetable stock. This will also reduce the saltiness of the meal!
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