The Halloumi Cookbook. Heather Thomas
If you have a large barbecue you can grill the halloumi and pitta breads alongside the onions and peppers to speed things up.
GRIDDLED HALLOUMI WITH WATERMELON SALSA
In mainland Greece and on the islands, grilled (broiled) halloumi is often eaten for breakfast with some fresh fruit, especially juicy figs or a slice of chilled watermelon. It’s refreshing and cooling in the intense heat of a Greek summer. The sweetness and crunchiness of the melon complements the appetizingly charred cheese. We’ve taken this one step further and added the watermelon to a lightly spiced salsa and served it with griddled bread.
SERVES 4
PREP 10 MINUTES
COOK 10–12 MINUTES
1 tbsp green fruity olive oil, e.g. Kalamata
4 thick slices crusty bread or ciabatta
400g (14oz) halloumi, cut into 4 thick slices
WATERMELON SALSA
500g (18oz) peeled watermelon, cubed
¼ cucumber, diced
250g (9oz) multicoloured tomatoes, coarsely chopped
1 small bunch of spring onions (scallions), chopped
1 red chilli, diced
a handful of mint or basil, chopped
1 tbsp green fruity olive oil, e.g. Kalamata
juice of 1 lime or ½ lemon
sea salt and freshly ground black pepper
Make the watermelon salsa at least 1 hour in advance so you can serve it well chilled. Mix the watermelon, cucumber, tomatoes, spring onions (scallions), chilli, herbs, olive oil and lime or lemon juice together in a bowl. Season to taste but go easy on the salt as halloumi can be quite salty. Cover and chill in the fridge until ready to serve.
Just before serving, brush a ridged griddle pan with the olive oil and set over a medium heat. When the pan is really hot, add the bread and cook for about 1 minute each side – just long enough to toast it. Remove and keep warm.
Add the halloumi to the pan and cook for 2–3 minutes each side until golden brown and attractively striped on the outside and starting to soften inside.
Serve the hot halloumi and griddled bread immediately with the chilled watermelon salsa.
VARIATIONS
• Serve the watermelon salsa with feta or a creamy goat’s cheese.
• Use Cantaloupe or Charantais melon instead of watermelon.
• For a hotter, more spicy salsa add another chilli and some coriander (cilantro).
STICKY GLAZED HALLOUMI BITES
Runny honey is traditionally used to make a glaze for halloumi, but pomegranate molasses is less sweet and has a more distinctive and intense flavour. It’s made by reducing pomegranate juice to a syrup – you can do this yourself at home or buy it ready-made. If you have a sweet tooth, just add a tablespoon of honey to the glaze mixture.
SERVES 4–6
PREP 10 MINUTES
COOK 5–8 MINUTES
500g (18oz) halloumi
1 tbsp olive oil, plus extra for brushing
juice of 1 small lime
1 tsp ras-el-hanout
½ tsp za’atar
1 tbsp pomegranate molasses
1 tbsp white sesame seeds
a handful of coriander (cilantro), chopped
Cut the halloumi into 2.5cm (1 inch) cubes and thread them onto small bamboo skewers that have been soaked in water to prevent them burning. Add 2–3 cubes per skewer.
In a bowl, whisk together the olive oil, lime juice, spices and pomegranate molasses to make a sticky glaze.
Lightly brush the glaze over the halloumi cubes to cover them completely.
Lightly brush a ridged griddle pan with oil and place over a medium heat. When the pan is hot, add the halloumi skewers and cook, turning occasionally, for about 5–8 minutes until sticky, golden brown and glazed all over. Watch carefully and take care that they do not burn. Alternatively, you can bake them in the oven.
Arrange the skewers on a serving plate and sprinkle with sesame seeds and chopped coriander (cilantro). Serve immediately while they are still hot.
Tip: If liked, you can remove the halloumi bites from the skewers before serving. However, it’s easier to cook them on the skewers than loose in the pan.
SAGANAKI PAN-SEARED HALLOUMI
Wherever you go in Greece you will find saganaki on the menu, usually as a meze or an appetizer. The name is derived from the two-handled small frying pan (skillet) in which it is cooked – a saganaki. Halloumi works well as it has a higher melting point than other cheeses and keeps its shape better when fried.
SERVES 4
PREP 10 MINUTES
COOK 8–10 MINUTES
450g (1lb) halloumi, cut into thick slices
1 large free-range egg, beaten
6 tbsp semolina
3 tbsp olive oil
crusty bread or warm flatbreads, to serve
LEMON AND GARLIC DRESSING
2 tbsp fruity green olive oil
juice of 1 lemon
1 garlic clove, crushed
1 tbsp capers
a handful of mint or flat-leaf parsley
Make the lemon and garlic dressing: blitz all the ingredients in a blender until smooth.
Dip the halloumi into the beaten egg and then coat with the semolina, shaking off any excess.
Heat the olive oil in a large frying pan (skillet) set over a medium heat. When the oil is really hot, add the halloumi, a few slices at a time, and fry for about 2 minutes each side until golden brown, crisp and crusty. Remove and drain on kitchen paper (paper towels).
Serve the fried halloumi straight from the pan, drizzled with the lemon and garlic dressing and with some bread to soak up any leftover dressing.
VARIATIONS
• Drizzle with warm runny honey and sprinkle with black or white sesame seeds.
• Drizzle with freshly squeezed lemon juice and sprinkle with dried or fresh oregano.
• Use kefalotiri cheese instead of halloumi.
HALLOUMI AND PRAWN MINI BROCHETTES
Serve these little brochettes as a snack or party dish or even as an appetizer course. A glass of chilled white wine or ouzo makes a great accompaniment. You can use frozen raw prawns (shrimp) but make sure you defrost them thoroughly first.
SERVES 4
PREP 10 MINUTES
COOK 4-5 MINUTES
60ml (2fl oz/¼ cup) green olive oil
a handful of basil leaves
a good squeeze of lemon juice
24 unpeeled raw large prawns (jumbo shrimp)
275g (10oz) halloumi
12 woody rosemary stalks (optional)
a pinch of dried crushed chilli flakes
sea salt and freshly ground black pepper
warm