The Halloumi Cookbook

• Instead of drizzling the halloumi with balsamic vinegar, use ready-made balsamic glaze.

• Or blend 1 tablespoon of pomegranate molasses with the juice of ½ lemon or lime and 1 teaspoon runny honey and use as a drizzle.

• You can even substitute Thai sweet chilli sauce or your favourite fiery hot sauce.

GRIDDLED HALLOUMI BRUSCHETTA

If you want to make this even healthier you can omit the bread and use the griddled halloumi as a base for the aubergine (eggplant) and salsa topping. To reduce the fat and calories, use a ‘low fat’ or ‘less fat’ brand of halloumi. If you don’t like tapenade, use green pesto instead.

SERVES 4

PREP 10 MINUTES

COOK 15 MINUTES

olive oil, for brushing

1 small aubergine (eggplant), sliced into rounds

250g (9oz) halloumi, cut into 8 slices

8 slices of crusty baguette

1 garlic clove, halved

2 tbsp black olive tapenade

GRIDDLED TOMATO SALSA

6 cherry tomatoes

¼ red onion, finely chopped

a few sprigs of basil, chopped

1 tbsp olive oil

juice of ½ lemon

a few drops of balsamic vinegar

sea salt and freshly ground black pepper

Brush a ridged griddle pan with olive oil and set over a medium heat. When it’s hot, add the aubergine (eggplant) and cook for about 2 minutes each side until softened, golden and attractively striped. Remove and drain on kitchen paper (paper towels). Keep warm.

Make the griddled tomato salsa: add the tomatoes to the hot griddle pan and cook for 3–4 minutes, turning occasionally, until starting to soften and char. Remove the tomatoes from the pan and chop coarsely. Mix with the other ingredients in a bowl and season to taste with salt and pepper.

Lay the slices of halloumi on the hot griddle and cook, in batches, for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

Rub the baguette slices with the cut garlic clove. Brush some more olive oil over the griddle pan and lightly toast the bread for 1–2 minutes each side.

Spread the toasted bread with the tapenade and top with the sliced aubergine (eggplant) and halloumi. Place a spoonful of the griddled tomato salsa on top and serve immediately while everything is still hot.

HALLOUMI FRIES WITH HARISSA YOGHURT

Halloumi fries have really taken off and become a ‘go to’ food. Quick and easy to prepare and cook, you can flavour them with Middle Eastern spices, such as za’atar, sumac and ras-el-hanout, or even cayenne and chilli if you want to give them some heat. You can serve them simply with yoghurt or chilli sauce or a variety of dips – tzatziki or tahini (see here (#u5a2a7961-d510-5385-bc17-3267d29bc877) and here (#ulink_0763b752-3bac-5286-bbee-6f1b53b97757)), a spicy salsa or guacamole.

SERVES 4

PREP 10 MINUTES

COOK 6–8 MINUTES

340g (12oz) halloumi

60g (2oz/½ cup) plain (all-purpose) flour

2 tbsp za’atar

vegetable oil for shallow-frying

1 tsp sumac

1 tbsp pomegranate molasses

a small bunch of mint or coriander (cilantro), coarsely chopped

seeds of 1 pomegranate

HARISSA YOGHURT

150g (5oz/⅔ cup) 0% fat Greek yoghurt

2 tsp harissa

Make the harissa yoghurt: put the yoghurt in a small bowl and gently swirl in the harissa.

Cut the halloumi into fingers, about the size of fat potato chips. Sift the flour into a bowl and mix in the za’atar. Dip the halloumi fingers into the seasoned flour to coat them all over, shaking off any excess.

Add enough oil to cover the bottom of a large frying pan (skillet) and set over a medium to high heat. When it’s hot, fry the halloumi fingers in batches for about 3–4 minutes, turning them until crisp and golden brown on both sides. Remove with a slotted spoon and drain on kitchen paper (paper towels). Lightly dust with the sumac.

Arrange the halloumi fries on a serving plate. Drizzle the harissa yoghurt and pomegranate molasses over the top and sprinkle with the herbs and pomegranate seeds. Serve immediately while the fries are really hot and crisp.

BARBECUED HALLOUMI PITTA POCKETS

Marinating the halloumi before grilling it over wood or hot coals enhances the flavour. If you don’t have a barbecue or seasonal weather conditions make cooking outdoors unappealing, stay inside in the warm and use a griddle pan instead. You can still crisp and char the halloumi and give it a smoky kick.

SERVES 4