What to do with halloumi?

[lucysmam]

We've bought some halloumi on the shop to try - what's nice to do with it please?

I do this a lot:

https://droolfactor.wordpress.com/2011/01/26/ottolenghi-chargrilled-asparagus-courgettes-and-halloumi/

https://www.cooksister.com/2008/06/char-grilled-asparagus-courgette-and-haloumi-salad-im-in-love.html

Griddled with roast veg and a dollop of harissa

Marinate it, or use lots of herbs and spices as cooking it, because it needs more than you think.

Ds does it on the griddle and has with chilli jam (nandos) and a bit of dressed salad as a snack.

Pan fry and eat with smashed avocado on sourdough with a couple of fried tomatoes

Bone Building Salad!

trust me on this...

https://www.runnersworld.com/uk/nutrition/recipes/a767137/halloumi-green-bean-and-potato-salad/

Pan fry as suggested above. I saw a recipe the other day where you grate the halloumi and coat the entire (hot) frying pan with a layer of the cheese and cook until golden and crispy. Then can layer it in a wrap with salad.

Grill it/fry it and...

• put it in a sallad, or
• put it in a hamburger bun, with the condiment of your choice, or
• eat it together with french fries

I love halloumi!

I don't like it but DH frys slices and has them with bacon, egg and toast

Ooh. I love halloumi. Placemmarkinh for inspiration

Halloumi curry. Delicious!

Its quite salty so bear that in mind before you season it. We like it sliced thick or thin, and fried in butter til its brown and crispy. Its very moreish.

Poached eggs on sourdough toast with sriracha sauce, avocado and grilled halloumi on top = delightful 😍

Squeak it against your teeth.

I adore it - brilliant in salads or at barbecue. I love this recipe too - nice mid week dinner and left overs for lunches https://www.bbcgoodfood.com/recipes/grilled-halloumi-spiced-couscous

Slice and fry in just a film of oil. I often have it for lunch with a cut up apple,
a few cherry tomatoes, a satsuma, etc.

We mix roasted or fried Mediterranean veg with cous cous and pine nuts and perch griddled halloumi on top.

We cook the halloumi in two batches so we can eat it asap after cooking- as a pp says it goes rubbery when cold, you really want to eat it straight off the pan. Much better at home than in a restaurant!

A bit like bacon, it goes well with anything sweet (eg roasted tomatoes), and anything a bit bland that benefits from its saltiness (eg avocado)

Lovely as a burger alternative in a brioche bun with limey fresh guacamole or sliced avo & hot sauce.

Really good straight off the grill with olive oil, balsamic glaze, warm flatbreads and a tomato & red onion salad (can do sides of dressed mixed grains, roasted peppers or green salad if you want to bulk out the meal).

I’ve also fried cubes to chuck into saag (curried spinach) as a substitute for paneer, the Indian cheese. Keeps its shape and texture, and holds up well with spices and heat.

And you can grate it with some courgette and combine with mint, spring onion a few spoons of flour to make little fried fritters which are lovely with tzatziki.

Before grilling or frying I always thoroughly dry it on kitchen towel, though, which helps it to brown quicker.

This is right, takes a lot of the saltiness out. Half an hour in v hot water will do.

That’s interesting about taking the salt out. I love the saltiness however!

For a less salty version you could look for Talagani which is similar but less salty and a bit creamier. Ocado sells it, not sure where else.

Slice it, fry it and put it on top of a fried Portobello mushroom - wonderful!

This recipe has been on the Waitrose website for years. It's absolutely lovely!

https://www.waitrose.com/home/recipes/recipedirectory/h/halloumigreennvegetableanddcorianderstirr_fry.html

Halloumi and grape salad - simple yet so yummy!! Here’s a recipe attached (I don’t really follow a recipe but this is the closest I could find). https://www.barbequick.com/recipes/recipe/grilled-halloumi-and-grape-salad/

Put it straight in the bin. Horrible, rubbery stuff.

Slight coating of flour, lightly fried, squeeze lemon over the top eat whilst drinking cold white wine.