Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

FAQs

Should you rinse halloumi before cooking? ›

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.

Halloumi recipes for you

Spiced up with paprika and crispy on the outside, serve with burgers, barbecue chicken, grilled fish and a green salad. Save time and make a super easy midweek meal with these effortless halloumi fajitas, made with shop-bought seasoning and ready-made guacamole.

Make sure you don't overcook the halloumi, otherwise it will become rubbery and dry. Sometimes the halloumi closest to the middle of the pan cooks quickest, so you might want to rotate the halloumi around the pan towards the end of cooking each side so that it cooks evenly.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

Halloumi cheese contains high levels of conjugated linoleic acid (CLA), which has been shown to aid in digestion. CLA is a type of fatty acid that helps break down food and absorb nutrients. Halloumi cheese also contains high levels of selenium, which is a mineral that has anti-inflammatory properties.

Halloumi should be grilled for just enough time to achieve char marks; overcooking can make it rubbery. Allow the cheese to cook undisturbed until the grill marks form before flipping. If the cheese sticks, give it a bit more time. Once it's properly seared, it will release more easily.

Spoiled halloumi cheese can be easily identified. If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime. Always trust your nose and eyes when checking for freshness.

Heat the oven to 200°C. Spread the halloumi out on an oven-proof dish and put it into the oven on the top shelf for 10 minutes. Remove the halloumi, flip it over, and continue to bake it in the oven for a further 5 minutes. Before taking it out of the oven, check that the cheese has turned a golden-brown colour.

What drink goes well with halloumi? ›

A rosé such as Montauto Staccione Rosato is a safe match, with its intense nose of red berry fruits. You can even go for a light red like Mount Brown Pinot Noir, which has a bit of weight that the halloumi can easily handle. Medium-bodied whites like Sauvignon Blanc also match halloumi really well.

The truth, well both refer to some serious cheesy goodness but there is a difference. Halloumi spelled with two “ll”s refers to the cheese that is made in Cyprus, using specifically either sheep or goat milk.

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Slice the halloumi into ½cm/¼in thick slices. Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

It is the high pH (low acid) of the cheese that causes this non-melting characteristic.

Relax, we can verify that yes, halloumi is okay to eat uncooked.

Halloumi hack: soak in boiling water before cooking for the softest texture 😍. Method: 🧀 Slice 30g halloumi cheese. Tip: I use a crinkle knife to slice the halloumi to get the grill lines without having to use a griddle pan, it's a game changer.

The fried halloumi is best served warm, and you can complement it in any number of ways. This dish calls for a tomato garnish and balsamic vinaigrette, but you can simply serve it ​with olive oil for more of a pure taste. If you have extra halloumi, prepare a warm salad and add fried halloumi just before serving.

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.