Halloumi

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What do you do with it/have with it, how do you cook it?

I have some, some salad, wraps, hummus etc

Grated on any pasta is lovely. Grilled/ airfried in a wrap with lettuce, tomatoes, cucumbers or olives goes well with hummus or tzatziki.

just serve it with some tomato and cucumber olives or maybe watermelon on a really hot day. Its part of a meze or a light lunch not a full meal

I have it grilled with baby tomatoes, avocado, little gem lettuce (heated in a frying pan with a tiny amount of oil)), hummus, pitta bread and a dressing made up of balsamic vinegar, maple syrup, jarred red peppers, chives and olive oil. This recipe is from the Leon ‘Salad’ book.
Really scrummy.

Dry fried in a pan, doesn't need oil imo. Or cover with flour and paprika and make a veggie burger out of it. Very nice stuff, have some in the fridge :-)

Watermelon and mint!

burger topping

What are we supposed to vote for?

Halloumi.

Grated in to a frying pan with a bit of oil, some hot honey and crack an egg on top. Fry till egg white is set and a bit crispy but yolk is still runny. Yum.

😂😂 Ok fair enough

Ive Just had some fried with some honey , with salad

I have a lovely simple salad- slice hallumi and lightly grill both sides with dried thyme and black sesame. Open a packet of rocket, drizzle a few drops of garlic oil, sprinkle with roasted pistachios, scatter the hallumi in the rocket leaves and top with a little shaved Parmesan. Serve with lemon wedges.

This thread is Halloumi Heaven I’m going to bookmark thanks to all for the wonderful and simple suggestions

You dont have to cook it by the way.

Interesting about the 'age' of halloumi, Im guessing they mean properly aged and not just left to dry out in my fridge aged, but I still eat it, I eat cheese way way way past the supposed date on the packet even if it is opened. I had a feta once that must have been about 18 months in the fridge, lovely it was. Same with lots of cheese, including cottage cheese.

www.yorkshiredamascheese.co.uk

This company make it and have lots of tips

@likelysuspect i have found Feta is fine until opened then it needs using, keeps a little longer if sealed in a container with its brine, like mozzarella. Not really an issue for me as it gets used quickly though. Jamie Oliver said once to grate any ‘leftover’ cheese bits and freeze it for cooking, that works well too.

We have lamb and halloumi flatbreads

Uncooked with Watermelon

I agree with this. Makes the texture much nicer. After soaking you can slice a bit thinner , coat in egg and katsu bread cry. Then fry- makes delicious halloumi burgers

We never soak it , totally unnecessary

Make fries: roll in a mix of flour, salt, pepper and smoked paprika and then shallow/ deep/ air fry

What did the cheese say to himself in the mirror?

I use it as an alternative to paneer in Indian recipes, much to the horror of my Indian daughter in law. I think it has more flavour.

Fried and put in tacos with spicy corn, avocado, yogurt & chipotle

The other day I cooked off sliced chorizo with grated garlic, chucked in a jar of queen butter beans with their stock, added some cream, frozen spinach and frozen peas, simmered until the veg was cooked, then topped with grilled halloumi with a drizzle of hot honey to serve - it was really good, we just had it with some crusty bread. (Also we are in Scotland so no heatwave!)