Here’s our favourite halloumi starter recipes, proving halloumi is not only great for BBQ’s and brekky but the perfect easy appetiser for a treat at home. You can also make skewers for the BBQ, or construct the most divine halloumi-chorizo wrap for a lunchtime feast. The flavour and texture of halloumi largely depends on the type of milk it is made with. Alternatively, cut the halloumi into long fingers, à la our membrillo-glazed halloumi skewers. Try our sesame halloumi parcels with sweet potato mash & chopped herb salad. We also love smoked honey with Olympus Halloumi. But what we hope to do in this article, is give you some go-to ideas for constructing your own recipes at home, with simple combinations which we know work to enhance halloumi’s flavour and texture. Maybe hold the processed cheese slice though. Halloumi is a sturdy enough beast to withstand being cooked over coals. There are quite a few elements to this halloumi … This cooling salad sings with summery flavour and many textures. You heard us. Whoever discovered the divine matrimony of salty halloumi and sweet, crisp watermelon deserves a medal. Stack in style and combine fried slices of halloumi with harissa, red peppers, aubergine and hummus. How do you like to cook with it? Add more fresh mint to your halloumi salads for a greater burst of mint. Drain, then tip into a large, shallow … Serves 6-10, Time:10 min. Served with za’atar spice and a cooling harissa yogurt, these addictive bites are actually really easy to make – as our video hack demonstrates. Simply brush your halloumi with honey before frying until golden, drizzling with more honey to serve. We profile some food ideas which you can draw from again and again to keep you in #halloumiheaven. It’s hard to remember a time when halloumi wasn’t a mainstay of British dinner tables – we’ve fallen in love with its meaty and enjoyably rubbery texture, versatility and umami flavour. We’re accustomed to putting melty cheeses into, and on top of, omelettes, but slices of halloumi add a satisfying firmness to this grilled omelette. One of the easiest but most effective ways to cook halloumi is to cut it into slices and toast under the grill. Is it any good? Lemon is tangy and strong enough to balance the salt. It also brings out the flavour of the halloumi. You can find thick, gooey pomegranate molasses in the world food aisle and it’s great for adding texture, tang and richness to dishes. Make a gorgeous vegetable stack or delicious halloumi-vegetable skewers, and you won’t even miss the meat! Olympus Halloumi has less salt than other varieties. One of the best pairings for halloumi cheese has to be lemon. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Our halloumi fries have been a huge hit with our social media fans, and it’s not difficult to see why. We’d love to hear your recipe ideas…, Subscription offer: save 44% and receive a brand-new cookbook. Here, we show you inventive ways to cook and serve this satisfying cheese. It is equally lovely fried in the same way or as part of a salad or appetizer. The mint flavour would also improve the taste of the cheese. Is it Actually Good. Try our warm quinoa salad with grilled halloumi. Or use honey as the base for a delicious dressing or marinade to accompany your halloumi dish. Experiment with different types of melon, or combine halloumi with citrus fruit, which also works a treat. A buffalo milk halloumi is creamy in texture and with an earthier flavour. A buffalo milk halloumi is creamy in texture and with an earthier flavour. Simply brush your halloumi with honey before frying until golden, drizzling with more honey to serve. In this article, we look at what goes well with halloumi cheese, from textures to flavour combinations that work. The flavour and texture of halloumi largely depends on the type of milk it is made with. First of all, what does halloumi taste like? Regardless of what you pair it with, you want to still feel that full lusciousness on each bite. Pomegranate works beautifully with halloumi, not only because of the contrast in flavour but because of the amazing textural contrast. As well, this yummy offering from Olive Magazine 31 Halloumi Recipes and Expert Guide to Cooking Halloumi will have you busy in the kitchen. Try a couple of squishy slices of local honey-fried halloumi with some beautiful preservative-free bacon, avocado, grilled tomato and a perfectly poached egg. Unlike soft, melting cheese, halloumi holds its shape well, is mild enough to take on other flavours, and develops a crisp, golden crust when cooked, so is ideal if you’re looking for a cheese with substance. Try local producers Blend who do an amazing Smoked Chilli Honey aptly named ‘Blazed.’. The strong sweetness of honey beautifully balances halloumi. Make sure this account has posts available on instagram.com. For simple halloumi kebabs, cut the cheese into thick cubes and thread onto skewers (soak wooden skewers in water for around 20-30 mins before using). Once you try halloumi cheese, its salty deliciousness will imprint on your forever. We also love smoked honey with Olympus Halloumi. Watch our video for the easiest way to cook halloumi: Our best cheese recipesOur most indulgent cheese recipes everThe best camembert recipesCheddar recipesMozzarella recipesMascarpone recipes, Are you a fan of squeaky, salty halloumi? Add chopped chives to cut through the savoury richness, and serve as a gluten-free party nibble or cooled down and packed into a picnic or lunchbox. Head to our Stockists Page for more info. Dry-fry the halloumi in a non-stick frying pan until golden. Perfect for vegetarians and cheese-lovers alike, halloumi is an impressively versatile ingredient to cook with. Ready-made packs are easy to handle and provide several meals-worth of pastry. It goes from a hard squeaky cheese to something soft and almost velveteen in texture, but with enough bite to hold it’s shape. Today, many halloumi varieties are minted simply for the flavour. Salt on salt? Have lentils, will use them! Try our halloumi & bacon rolls. This Cypriot-origin cheese is loved for its robust texture and deeply savoury flavour - plus its capacity to be grilled, barbecued or fried without losing its shape.