Three Halloumi Recipes

Move over, Cheddar! Halloumi is the talk of the town! It's as exciting as when Madhuri dethroned Sridevi! When Sampras beat Agassi everytime with his big aces at tie-breakers, when you actually walk through a  Mcdonalds drive-through after a hard night of partying with your gals pals (nothing beats this!) 

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. Its a great topping for any "star" dish at your dinner parties or just a relaxed Sunday brunch. 


Here are three quick Halloumi Recipes: 


* Pumpkin, halloumi & chilli omelette: 




  • 2 tbsp olive oil 

  • 175g halloumi cheese, sliced

  • 500g pumpkin or butternut squash, diced

  • 2 red chillies, seeded and finely chopped

  • 1 garlic clove, finely chopped

  • 2 tsp cider or balsamic vinegar

  • small bunch mint

  • 6 eggs 



  1. Heat half the oil in a large frying pan. Make the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then heat the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and prepare for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Heat again for 5 mins until the base is set.

  2. Heat the grill to high. Thrust the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.



* Halloumi Fries 




  • 170g pot Greek yogurt

  • 1 lemon , zested, then cut into wedges for squeezing

  • 1 tbsp rose harissa

  • 3 tbsp za'atar, plus extra for sprinkling

  • 75g plain flour

  • 2 x 250g blocks halloumi, cut into fries

  • oil, for frying

  • handful mint, leaves torn



  1. Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.

  2. On a plate, stir the za’atar into the flour, then roll the halloumi in the mixture so that it’s evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.

  3. Sprinkle over the mint and za’atar, and serve with the lemon wedges and the spicy yogurt for dipping.


* Haloumi-Aubergine Burgers: 





  • 2½ tbsp olive oil 

  • 2 onions, very finely sliced

  • ½ aubergine, cut into 8 round slices

  • 250g block halloumi cheese, cut into 8 slices

  • 1 tbsp soft brown sugar

  • 1 roasted red pepper from a jar, chopped

  • 2 tsp harissa

  • 4 ciabatta rolls, halved and lightly toasted

  • 4 tbsp houmous 



  1. Add 1 tbsp of the oil to a pan and tip in the onions. Prep over a high heat for a few mins, then turn down the heat and make until soft and golden – about 8 mins.

  2. Meanwhile, heat another tbsp of oil and fry the aubergine for a few mins on each side until tender. Set aside. In the remaining oil, fry the halloumi until golden.

  3. Tip the brown sugar, pepper and harissa into the onions. Heat for 1 min until the sugar has melted. While the relish is softening, spread the rolls with houmous, laying halloumi and aubergine slices on top. Spoon the sticky, spicy relish over and serve.