18 Delicious Halloumi Recipes for Every Occasion

Unlock the secret to making every meal unforgettable with our roundup of 18 delicious halloumi recipes! Whether you’re craving a quick weeknight dinner, a seasonal BBQ highlight, or just some good old-fashioned comfort food, halloumi’s versatility is your ticket to culinary delight. Dive into our list and discover how this beloved cheese can transform your cooking into something truly special. Keep reading to find your next favorite dish!

Grilled Halloumi with Honey and Sesame Seeds

Waking up to the smell of something delicious on the grill is one of my favorite summer pleasures, and this Grilled Halloumi with Honey and Sesame Seeds recipe is no exception. It’s a simple yet stunning dish that brings a touch of Mediterranean flair to any table, and trust me, it’s as fun to make as it is to eat.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 2 tbsp honey
• 1 tbsp sesame seeds
• 1 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the halloumi slices lightly with olive oil to help them achieve a beautiful golden crust.
3. Place the halloumi on the grill and cook for 2-3 minutes on each side, or until you see distinct grill marks and the cheese has softened slightly but still holds its shape.
4. While the halloumi is grilling, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes, shaking the pan occasionally, until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
5. Once the halloumi is grilled to perfection, drizzle each slice with honey and sprinkle with the toasted sesame seeds. Tip: The honey should be warm enough to drizzle easily but not so hot that it melts the cheese further.
6. Serve immediately while the halloumi is warm and slightly gooey. Tip: Pair with a crisp salad or fresh fruit for a refreshing contrast to the rich, salty cheese.

Out of the grill, this dish is a delightful play of textures and flavors—the salty, squeaky halloumi against the sweet, sticky honey and the nutty crunch of sesame seeds. It’s perfect for a quick appetizer or a light lunch when you’re craving something a little different.

Halloumi and Watermelon Salad

Yesterday, as I was rummaging through my fridge for something refreshing yet satisfying, I stumbled upon a block of halloumi and a juicy watermelon. It hit me—why not combine them into a salad? The result was a delightful mix of salty and sweet that’s perfect for summer.

Ingredients

• 1 cup cubed halloumi cheese
• 2 cups cubed watermelon
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 cup fresh mint leaves

Instructions

1. Heat a non-stick pan over medium heat (350°F) and add 1 tbsp olive oil.
2. Add 1 cup cubed halloumi cheese to the pan. Cook for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the halloumi cooks, arrange 2 cups cubed watermelon on a serving plate.
4. Once the halloumi is cooked, place it on top of the watermelon.
5. Drizzle 1 tbsp balsamic glaze over the salad. Tip: The glaze adds a sweet tanginess that complements the salty halloumi.
6. Garnish with 1/4 cup fresh mint leaves. Tip: Tear the mint leaves slightly to release their aroma before adding them to the salad.

Finally, the contrast between the crispy halloumi and the juicy watermelon is simply irresistible. For an extra kick, serve this salad with a sprinkle of chili flakes or alongside grilled meats.

Halloumi Fries with Garlic Yogurt Dip

Last weekend, I found myself craving something crispy yet chewy, and that’s when halloumi fries popped into my mind. Paired with a creamy garlic yogurt dip, they’re the perfect blend of textures and flavors that satisfy any snack attack.

Ingredients

• 8 oz halloumi cheese
• 1/2 cup all-purpose flour
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/2 cup Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped

Instructions

1. Cut the halloumi cheese into sticks resembling fries, about 1/2 inch thick.
2. In a shallow bowl, mix together the flour, paprika, garlic powder, and salt.
3. Dredge each halloumi stick in the flour mixture, ensuring they’re evenly coated.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 350°F.
5. Fry the halloumi sticks in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes per batch.
6. Transfer the fried halloumi to a paper towel-lined plate to drain excess oil.
7. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and dill to make the dip.
8. Serve the halloumi fries hot with the garlic yogurt dip on the side.

Mmm, the halloumi fries are irresistibly crispy on the outside with a delightfully chewy center, while the garlic yogurt dip adds a tangy freshness. Try serving them as a party appetizer or a fun twist on movie night snacks.

Halloumi and Avocado Toast

Kicking off my morning with something savory and satisfying has become a ritual, especially when it involves the crispy, salty goodness of halloumi paired with creamy avocado. There’s something about the contrast in textures that makes this dish a standout for me, and I’m excited to share how you can whip it up in no time.

Ingredients

• 2 slices sourdough bread
• 1 tbsp olive oil
• 4 oz halloumi cheese, sliced into 1/4-inch thick pieces
• 1 ripe avocado, sliced
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Once the oil is shimmering, add the halloumi slices in a single layer. Cook for 2-3 minutes on each side until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure each slice gets perfectly crispy.
3. While the halloumi cooks, toast the sourdough bread until golden and crisp.
4. In a small bowl, gently toss the avocado slices with 1 tbsp lemon juice and a pinch of salt. Tip: The lemon juice not only adds flavor but also keeps the avocado from browning too quickly.
5. Arrange the toasted bread on a plate, top with the cooked halloumi, then layer with the avocado slices.
6. Sprinkle 1/2 tsp red pepper flakes over the top for a subtle heat. Tip: Adjust the amount of red pepper flakes based on your spice preference.

You’ll love the crunch of the toast against the soft avocado and the salty bite of halloumi. For an extra touch, drizzle with a bit of honey to balance the flavors beautifully.

Halloumi Stuffed Peppers

How many times have you stared into your fridge, wondering what to make with that block of halloumi and those colorful bell peppers? I’ve been there more times than I can count, and that’s how these Halloumi Stuffed Peppers came to be—a happy accident that’s now a staple in my kitchen.

Ingredients

• 4 large bell peppers
• 8 oz halloumi cheese, cubed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix the halloumi, quinoa, cherry tomatoes, basil, garlic powder, salt, and black pepper.
4. Stuff each bell pepper with the halloumi mixture, packing it tightly.
5. Drizzle the stuffed peppers with olive oil and place them in a baking dish.
6. Bake for 25-30 minutes, or until the peppers are tender and the halloumi is golden brown.
7. Let the peppers cool for 5 minutes before serving.

You’ll love the contrast between the crispy halloumi and the soft, sweet peppers. Try serving them with a drizzle of balsamic glaze for an extra flavor boost.

Halloumi and Mushroom Skewers

Venturing into the world of grilled cheeses, I stumbled upon a combination that’s both hearty and slightly indulgent—halloumi and mushrooms. There’s something about the squeaky texture of halloumi paired with the earthy tones of mushrooms that makes these skewers a hit at any barbecue. I remember the first time I tried them; the cheese was perfectly charred, and the mushrooms were juicy, making it a memorable bite.

Ingredients

• 8 oz halloumi cheese, cut into 1-inch cubes
• 8 oz cremini mushrooms, cleaned and stems trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add 8 oz halloumi cheese cubes and 8 oz cremini mushrooms to the bowl, tossing gently to coat them evenly with the marinade.
4. Thread the halloumi and mushrooms alternately onto skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill, cooking for about 3-4 minutes per side, or until the halloumi is golden brown and the mushrooms are tender.
6. Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
7. Tip: Don’t overcrowd the skewers; this ensures each piece gets perfectly charred.
8. Tip: Let the skewers rest for a minute after grilling; the halloumi will be softer and more flavorful.

Out of the grill, these skewers offer a delightful contrast between the crispy exterior and the soft, creamy interior of the halloumi, with the mushrooms adding a juicy burst of flavor. Serve them over a bed of arugula with a drizzle of balsamic glaze for an elegant appetizer or alongside grilled vegetables for a satisfying meal.

Halloumi Burger with Spicy Mayo

Goodness, have I got a treat for you today! There’s something about the sizzle of halloumi on a hot grill that makes my heart sing, especially when it’s sandwiched between two soft buns with a dollop of spicy mayo. It’s the kind of meal that turns a regular Tuesday into something special.

Ingredients

• 1 block halloumi cheese, sliced into 4 pieces
• 4 burger buns
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup arugula
• 1 tomato, sliced

Instructions

1. Preheat your grill or grill pan over medium-high heat (about 375°F).
2. While the grill heats, mix the mayonnaise, hot sauce, and garlic powder in a small bowl to make the spicy mayo. Set aside.
3. Brush both sides of each halloumi slice with olive oil to prevent sticking.
4. Grill the halloumi for 2-3 minutes on each side, or until you see distinct grill marks and the cheese is slightly softened.
5. Toast the burger buns on the grill for about 1 minute, just until they’re lightly golden.
6. Spread a generous amount of spicy mayo on the bottom half of each bun.
7. Layer a handful of arugula on top of the mayo, followed by a slice of grilled halloumi and a couple of tomato slices.
8. Cap with the top bun and serve immediately.

Crunchy, creamy, and with just the right amount of heat, this halloumi burger is a masterpiece of textures and flavors. Try serving it with sweet potato fries for a meal that’s utterly irresistible.

Halloumi and Spinach Pasta

Unbelievably, it was during a late-night fridge raid that I discovered the magic combo of halloumi and spinach, leading to this creamy, dreamy pasta dish that’s become a weeknight staple in my house.

Ingredients

• 8 oz halloumi cheese, cubed
• 2 cups fresh spinach, tightly packed
• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the halloumi cubes and cook until golden brown on all sides, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Remove the halloumi from the skillet and set aside. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Add the fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
6. Drain the pasta and add it to the skillet along with the reserved pasta water, tossing to combine. Add the halloumi back into the skillet and gently stir to mix everything together. Season with salt if needed.

Kick back and enjoy the contrast of the crispy halloumi against the creamy pasta, with the spinach adding a fresh bite. For an extra touch, serve with a sprinkle of red pepper flakes on top for those who love a little heat.

Halloumi Tacos with Lime Crema

Goodness, have I got a treat for you today! Ever since I stumbled upon halloumi at my local farmer’s market, I’ve been obsessed with finding new ways to enjoy its salty, squeaky goodness. These Halloumi Tacos with Lime Crema are a game-changer, combining the cheese’s unique texture with fresh, zesty flavors that’ll make your taste buds dance.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick strips
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest
• 1/4 tsp salt

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
2. Add halloumi strips to the skillet, cooking for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. While the halloumi cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
4. In a small bowl, mix sour cream, lime juice, lime zest, and salt to make the lime crema. Tip: For a smoother consistency, whisk the crema until fully combined.
5. Assemble the tacos by placing a few strips of halloumi on each tortilla, then topping with shredded cabbage, diced avocado, and a drizzle of lime crema. Tip: Garnish with chopped cilantro for an extra burst of flavor.

Wow, the contrast between the crispy halloumi and the creamy lime crema is nothing short of magical. Serve these tacos with an extra lime wedge on the side for those who love an extra tangy kick. Trust me, they’re as fun to eat as they are delicious!

Halloumi and Sweet Potato Curry

Yesterday, I found myself craving something hearty yet slightly exotic, and that’s when the idea of a Halloumi and Sweet Potato Curry popped into my head. It’s the perfect blend of comforting and adventurous, with the salty halloumi balancing the sweetness of the potatoes.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 large sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 8 oz halloumi cheese, cubed
• 1 cup fresh spinach
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves, 1 tbsp curry powder, 1 tsp ground cumin, and 1/2 tsp turmeric, cooking for 1 minute until fragrant.
4. Add 1 large cubed sweet potato, stirring to coat with the spices.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, bringing to a simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the sweet potato is tender.
7. Meanwhile, in a separate pan, cook 8 oz cubed halloumi over medium heat until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
8. Once the sweet potato is tender, stir in 1 cup fresh spinach and cook until just wilted, about 2 minutes.
9. Gently fold in the browned halloumi, being careful not to break the cubes. Tip: Adding the halloumi last preserves its texture.
10. Season with salt to taste, then remove from heat. Tip: Taste before adding salt, as halloumi is naturally salty.

Out of the pot, this curry is a beautiful harmony of textures—creamy sweet potatoes, crispy halloumi, and tender spinach. Serve it over a bed of fluffy rice or with warm naan to scoop up every last bit of the flavorful sauce.

Halloumi and Beetroot Salad

Perfect for those warm summer evenings when you’re craving something light yet satisfying, this Halloumi and Beetroot Salad has become my go-to. I remember the first time I tried halloumi; its unique ability to hold shape while getting beautifully golden had me hooked, and pairing it with earthy beetroot was a game-changer.

Ingredients

• 2 cups mixed salad greens
• 1 large beetroot, peeled and thinly sliced
• 8 oz halloumi cheese, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup walnuts, roughly chopped
• Salt to taste

Instructions

1. Preheat a non-stick skillet over medium heat for 2 minutes before adding the halloumi slices to ensure they don’t stick.
2. Cook the halloumi slices for 2-3 minutes on each side or until golden brown. Tip: Don’t overcrowd the pan to allow each piece to crisp up nicely.
3. While the halloumi cooks, arrange the mixed salad greens and thinly sliced beetroot on a serving plate.
4. Once the halloumi is cooked, place it on top of the salad greens and beetroot.
5. In a small bowl, whisk together the olive oil and balsamic vinegar until well combined. Tip: For a smoother dressing, you can emulsify it by slowly adding the oil to the vinegar while whisking.
6. Drizzle the dressing over the salad and sprinkle with roughly chopped walnuts. Tip: Toasting the walnuts beforehand can add an extra layer of flavor.
7. Season with salt to taste and serve immediately.

The contrast between the crispy halloumi and the tender beetroot is simply divine, while the walnuts add a delightful crunch. For an extra touch of elegance, serve this salad on a platter with a drizzle of honey over the top.

Halloumi Wrapped in Phyllo with Honey

Zesty and utterly irresistible, this Halloumi Wrapped in Phyllo with Honey recipe is a game-changer for your appetizer game. I stumbled upon this combination during a lazy Sunday experiment, and now it’s my go-to when I need something quick yet impressive. The contrast of crispy phyllo, salty halloumi, and sweet honey is simply magical.

Ingredients

• 8 oz halloumi cheese, sliced into 8 pieces
• 8 sheets phyllo dough
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Place another sheet on top and repeat the process until you have 4 layers.
3. Cut the layered phyllo dough into 8 equal squares. Tip: Keep the unused phyllo covered with a damp towel to prevent drying.
4. Place a slice of halloumi in the center of each phyllo square. Fold the edges over the cheese, sealing tightly to form a packet. Tip: Ensure the packets are well-sealed to prevent cheese from leaking during baking.
5. Brush the top of each packet with melted butter and sprinkle with sesame seeds. Tip: For extra crunch, lightly toast the sesame seeds before sprinkling.
6. Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
7. Drizzle with honey immediately after removing from the oven.

Golden and crispy on the outside with a gooey, salty center, these halloumi packets are a delight. Serve them warm with a side of mixed greens for a light lunch or as a standout appetizer at your next gathering.

Halloumi and Chorizo Hash

Kicking off the weekend with a bang calls for something hearty, and this Halloumi and Chorizo Hash is my go-to. It’s a dish that reminds me of lazy Sunday brunches with friends, where the conversation is as rich as the flavors on our plates.

Ingredients

• 1 cup diced chorizo
• 1 cup diced halloumi cheese
• 2 tbsp olive oil
• 1 cup diced potatoes
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 eggs
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add diced chorizo to the skillet and cook for 5 minutes, until slightly crispy.
3. Remove chorizo from the skillet and set aside, leaving the oil in the pan.
4. Add the remaining 1 tbsp olive oil to the skillet and increase heat to medium-high (375°F).
5. Add diced potatoes, onion, and bell pepper to the skillet, seasoning with salt and black pepper.
6. Cook for 10 minutes, stirring occasionally, until potatoes are golden and vegetables are tender.
7. Tip: For extra crispy potatoes, press them down in the skillet with a spatula halfway through cooking.
8. Add diced halloumi to the skillet and cook for 3 minutes, until golden brown.
9. Tip: Halloumi fries quickly, so keep an eye on it to prevent burning.
10. Return the cooked chorizo to the skillet and stir to combine all ingredients.
11. Create two wells in the hash and crack an egg into each well.
12. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
13. Tip: For runny yolks, reduce the cooking time by 1-2 minutes.

Absolutely delightful, this hash brings together the smoky spice of chorizo with the salty crisp of halloumi, all tied together with the creamy yolk of a perfectly cooked egg. Serve it straight from the skillet for a rustic touch, or plate it up with a side of avocado toast for an extra hearty meal.

Halloumi and Zucchini Fritters

Last summer, I stumbled upon the most delightful way to use up my garden zucchini and fell in love with these Halloumi and Zucchini Fritters. They’re crispy on the outside, tender on the inside, and packed with flavors that remind me of sunny days.

Ingredients

• 1 cup grated zucchini
• 1 cup grated halloumi cheese
• 1/2 cup all-purpose flour
• 1 large egg
• 2 tbsp chopped fresh mint
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for crispy fritters.
2. In a large bowl, combine the zucchini, halloumi, flour, egg, mint, salt, and pepper. Mix until well combined. The mixture should be sticky but hold together when pressed.
3. Heat the olive oil in a large skillet over medium heat until shimmering. For even cooking, make sure the oil is hot before adding the fritters.
4. Form the mixture into small patties, about 2 tablespoons each, and gently place them in the skillet. Flatten slightly with the back of a spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the skillet to ensure each fritter has enough space to crisp up.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Out of the skillet, these fritters are irresistibly crispy with a soft, cheesy center. Serve them with a dollop of Greek yogurt and a sprinkle of za’atar for an extra flavor boost.

Halloumi and Tomato Bruschetta

Vibrant flavors and simple ingredients come together in this Halloumi and Tomato Bruschetta, a dish that reminds me of summer evenings spent with friends on the patio. I love how the salty halloumi contrasts with the sweet tomatoes, making every bite a delightful surprise.

Ingredients

• 1 loaf ciabatta bread, sliced
• 8 oz halloumi cheese, sliced
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the ciabatta slices on a baking sheet in a single layer.
2. Brush each slice lightly with olive oil and toast in the oven for 5-7 minutes, until golden and crisp. Tip: Keep an eye on them to prevent burning.
3. While the bread toasts, heat a non-stick pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, combine the cherry tomatoes, minced garlic, remaining olive oil, and salt. Mix gently to coat the tomatoes evenly.
5. Once the bread is toasted, rub each slice lightly with the cut side of a garlic clove for extra flavor.
6. Top each toasted bread slice with a piece of halloumi, a spoonful of the tomato mixture, and a drizzle of balsamic glaze. Tip: Add the basil just before serving to keep it fresh and vibrant.

Mouthwatering and satisfying, this bruschetta offers a perfect crunch from the bread, a creamy saltiness from the halloumi, and a juicy burst from the tomatoes. Serve it as an appetizer at your next gathering or enjoy it as a light lunch with a side of greens.

Halloumi and Lentil Salad

This morning, as I was rummaging through my fridge for something hearty yet healthy, I stumbled upon a block of halloumi cheese and a bag of lentils. It struck me—why not toss them together for a salad? Halloumi and Lentil Salad was born, a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup dried green lentils
• 2 cups water
• 8 oz halloumi cheese, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups arugula
• 1/4 cup chopped fresh mint

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed lentils and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Tip: Check the lentils at 15 minutes to avoid overcooking.
4. While the lentils cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 8 oz halloumi cheese slices and cook for 2-3 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets crispy.
5. In a large bowl, whisk together 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Drain any excess water from the lentils and add them to the bowl with the dressing. Toss to combine.
7. Add 2 cups arugula and 1/4 cup chopped fresh mint to the bowl, gently tossing to mix.
8. Arrange the cooked halloumi on top of the salad. Tip: Let the halloumi sit for a minute after cooking to retain its shape when serving.

Serve this Halloumi and Lentil Salad immediately to enjoy the contrast of the warm, crispy cheese against the cool, peppery arugula. The lentils add a hearty base, making it a perfect standalone meal or a robust side dish.

Halloumi and Eggplant Parmesan

Last weekend, I stumbled upon the most delightful combination of flavors that I just had to share with you all. Imagine the salty, squeaky goodness of halloumi cheese paired with the rich, smoky depth of roasted eggplant—this Halloumi and Eggplant Parmesan is a game-changer for your dinner rotation.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 8 oz halloumi cheese, sliced into 1/4-inch pieces
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush both sides of the eggplant slices with olive oil and place them on the prepared baking sheet.
3. Sprinkle the eggplant slices with dried oregano, garlic powder, and black pepper.
4. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
5. While the eggplant roasts, heat a tablespoon of olive oil in a skillet over medium heat and cook the halloumi slices for 2-3 minutes on each side until golden brown.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Layer the roasted eggplant slices over the sauce, followed by the halloumi slices.
8. Top with the remaining marinara sauce and sprinkle with grated Parmesan cheese.
9. Bake in the oven for 15 minutes, or until the cheese is melted and bubbly.

Delightfully crispy on the outside with a gooey, cheesy center, this dish pairs wonderfully with a crisp green salad or a side of garlic bread for dipping into that extra marinara sauce.

Halloumi and Pineapple Kebabs

These Halloumi and Pineapple Kebabs are a game-changer for your summer grilling. Trust me, the combination of salty halloumi and sweet pineapple is something you’ll want to make all season long.

Ingredients

• 1 block (8 oz) halloumi cheese, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 4 skewers, soaked in water for 30 minutes if wooden

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the olive oil, honey, and smoked paprika.
3. Thread the halloumi cubes and pineapple chunks alternately onto the skewers.
4. Brush the kebabs generously with the honey mixture on all sides.
5. Place the kebabs on the grill and cook for 2-3 minutes per side, or until the halloumi is golden and the pineapple has grill marks.
6. Tip: Don’t move the kebabs too soon; letting them sit ensures those perfect grill marks.
7. Tip: If your grill runs hot, keep a spray bottle of water handy to tame any flare-ups.
8. Tip: For an extra flavor boost, sprinkle a pinch of sea salt over the kebabs right after grilling.
9. Remove from the grill and let them rest for a minute before serving.

Zesty and satisfying, these kebabs offer a delightful contrast of textures and flavors. Serve them over a bed of greens for a light meal or alongside grilled meats for a more substantial feast.

Conclusion

You’ve just discovered a treasure trove of halloumi delights perfect for any event, from cozy breakfasts to festive gatherings. Each recipe promises to turn simple meals into memorable feasts. We’d love to hear which dish stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos