Halloumi Recipes: The Ultimate Guide to Cooking This Cheesy Delight

Right, let's be honest, there's something about halloumi that just screams "summer BBQ", isn't there? Whether it's those perfectly crisp, golden-brown edges or the way it melts just a little in the middle, this Cypriot cheese has definitely become a firm favourite in my kitchen. And, let's be real, it's not just about grilling it – there's a whole world of halloumi recipes out there just waiting to be explored.

So, strap in, because we're about to dive headfirst into the wonderful world of halloumi. We'll cover everything from the basics, like how to choose the perfect halloumi and how to grill it to perfection, to more adventurous ideas like salads, wraps, and even desserts! And don't worry, we'll be keeping things simple and straightforward, no fancy culinary terms or complicated techniques here. Just delicious, easy-to-follow recipes that even a complete cooking novice can master.

Ready? Let's get cooking!

(Part 1) Halloumi: The Basics

What is Halloumi?

Halloumi is a semi-hard cheese made from a unique blend of goat's and sheep's milk, though sometimes cow's milk is added too. What sets it apart from other cheeses is its distinct salty flavour and its high melting point. This means that halloumi holds its shape beautifully when grilled or fried, resulting in that wonderfully chewy texture we all love. Imagine a cheese that stays firm, even when heated, and doesn't melt into a puddle. That's halloumi for you!

Where Does Halloumi Come From?

Halloumi's origins lie in Cyprus, where it's still a cherished staple food. It's believed to have been made for centuries, with its history possibly tracing back to the Byzantine era. Over the years, halloumi's popularity has soared across the globe, thanks to its versatility and delicious flavour. It's now a culinary star in kitchens worldwide!

Choosing the Right Halloumi

Now, when it comes to picking your halloumi, there are a few things to keep in mind:

1. Freshness: Look for a cheese that appears plump and firm, with no signs of dryness or mold. It should have a fresh, slightly tangy scent, not a pungent or sour aroma. You want halloumi that's bursting with flavour, not one that's past its prime.
2. Texture: Halloumi should have a springy texture, bouncing back when you gently press on it. It should feel relatively firm, not crumbly or soft. A good halloumi should have a nice "give" to it, like a well-made bouncy ball!
3. Taste: If you can, try a small piece before you buy it. Halloumi should have a salty, slightly tangy flavour with a pleasant aroma. Think of it like a little taste of the Mediterranean sun.
4. Origin: While you'll find plenty of halloumi made in other countries, Cypriot halloumi is often considered the gold standard. Look for brands that specifically state "Cypriot halloumi" or "PDO" (Protected Designation of Origin). This signifies that the cheese is authentically Cypriot and adheres to strict quality standards.

Storing Halloumi

To keep your halloumi fresh and delicious, it's best to store it in the fridge, wrapped tightly in cling film. It can last up to two weeks in the fridge, but for the best flavour, it's best to use it sooner rather than later. Remember, the fresher the halloumi, the tastier it will be!

You can also freeze halloumi if you're not going to use it right away. Simply wrap it tightly in cling film and then place it in a freezer bag. It should last for up to three months in the freezer. Just remember to thaw it in the fridge overnight before using it. Freezing is a great way to extend its shelf life, so you can enjoy it later.

(Part 2) Basic Halloumi Recipes: Grilling, Frying, and More

Now that we've covered the basics, let's move on to actually cooking with halloumi. Here are a few simple yet delicious recipes to get you started:

Grilled Halloumi: The Classic

This is the simplest and most popular way to cook halloumi, and for good reason. It's quick, easy, and absolutely irresistible. Just imagine those golden-brown, slightly crispy edges and the soft, slightly melted interior. Yum!

Ingredients

1. 1 block of halloumi, sliced
2. Olive oil
3. Salt and pepper
4. (Optional) Lemon wedges, for serving

Instructions

1. Preheat your grill to medium-high heat. This will ensure your halloumi cooks evenly and gets those lovely grill marks.
2. Lightly brush the grill pan with olive oil. This prevents sticking and adds a touch of flavour.
3. Place the halloumi slices on the grill pan and cook for 2-3 minutes per side, or until golden brown and slightly crispy on the edges. Keep an eye on it, and don't overcook it! We want those soft, melty bits in the middle.
4. Season with salt and pepper to taste and serve immediately with lemon wedges, if desired. The acidity of the lemon cuts through the saltiness of the halloumi, adding a refreshing touch.

A little tip from my kitchen: Don't be afraid to give the halloumi a good squeeze with a spatula while it's grilling. This will help to release some of the excess moisture and create a crispier exterior. Think of it like pressing out any extra water from a sponge before you use it.

Fried Halloumi

For a quick and easy lunch or snack, try frying halloumi. It's equally delicious and a great way to use up any leftover pieces. Plus, you can make it in a matter of minutes, perfect for those busy days.

Ingredients

1. 1 block of halloumi, sliced or cubed
2. 1 tablespoon olive oil
3. Salt and pepper
4. (Optional) Breadcrumbs, for coating

Instructions

1. Heat the olive oil in a frying pan over medium heat. Make sure the oil is hot enough before adding the halloumi, otherwise, it won't get that beautiful golden crust.
2. If desired, coat the halloumi slices or cubes in breadcrumbs before frying. This gives them a lovely crispy texture, but it's totally optional.
3. Fry the halloumi for 2-3 minutes per side, or until golden brown and crispy. Keep an eye on it, and make sure to flip it carefully to avoid breaking it.
4. Season with salt and pepper and serve immediately. Serve it hot and enjoy the deliciousness!

You can also try frying halloumi with a little garlic or chilli flakes for extra flavour. Or, for a fun twist, try pan-frying halloumi with a drizzle of honey and a sprinkle of sesame seeds. It's absolutely divine! There are so many flavour combinations to try, just experiment and see what you like best!

Baked Halloumi

While grilling and frying are popular methods, baking is a great option for those looking for a slightly healthier alternative. You can also bake halloumi in advance and have it ready to go whenever you need it. It's a great way to meal prep, so you've got a delicious and easy snack or side dish ready to go.

Ingredients

1. 1 block of halloumi, sliced or cubed
2. 1 tablespoon olive oil
3. Salt and pepper
4. (Optional) Herbs, spices, or lemon zest

Instructions

1. Preheat your oven to 180°C (350°F).
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
3. Drizzle the halloumi slices or cubes with olive oil and season with salt, pepper, and any other desired seasonings. Go wild with your spices!
4. Bake for 15-20 minutes, or until golden brown and cooked through. Keep an eye on it so it doesn't overcook.
5. Serve hot or cold. It's delicious either way!

To elevate your baked halloumi, try adding a drizzle of honey, a sprinkle of sesame seeds, or some chopped fresh herbs before baking. Or, get creative and toss the halloumi in a marinade before baking. The possibilities are endless! Let your creativity shine through and create a masterpiece!

(Part 3) Halloumi Salad Recipes: Fresh and Flavorful

Now, let's talk salads. Halloumi is a perfect addition to any salad, adding a salty, cheesy kick that complements fresh greens and vibrant vegetables beautifully. It's like the star of the show, bringing all the flavours together in perfect harmony.

Mediterranean Halloumi Salad

This salad is a true Mediterranean delight, bursting with fresh flavours and textures. It's a perfect light lunch or a side dish for your next BBQ. Imagine a salad that takes you straight to a sunny Greek island!

Ingredients

1. 1 block of halloumi, sliced
2. 1 cup mixed greens
3. 1/2 cup chopped cucumber
4. 1/4 cup chopped red onion
5. 1/4 cup chopped tomatoes
6. 1/4 cup crumbled feta cheese
7. 2 tablespoons olive oil
8. 1 tablespoon lemon juice
9. Salt and pepper

Instructions

1. Grill the halloumi slices according to the instructions above.
2. In a large bowl, combine the mixed greens, cucumber, red onion, and tomatoes. Make sure to wash your vegetables before using them.
3. Add the grilled halloumi slices and feta cheese to the salad. The feta adds another layer of salty goodness to the dish.
4. Whisk together the olive oil and lemon juice, season with salt and pepper, and drizzle over the salad. The lemon juice provides a bright, tangy contrast to the salty halloumi.
5. Toss to combine and serve immediately. Enjoy!

Feel free to add other ingredients to your Mediterranean salad, such as olives, artichoke hearts, or a sprinkle of dried oregano. You can also use a different type of dressing, like a balsamic vinaigrette or a creamy yogurt dressing. It's all about personal preference!

Halloumi and Roasted Vegetable Salad

This is another great salad option for those who love roasted vegetables. The smoky flavour of the roasted vegetables pairs perfectly with the salty, cheesy halloumi. Imagine a salad with a smoky, earthy depth of flavour!

Ingredients

1. 1 block of halloumi, sliced
2. 1 cup mixed roasted vegetables (such as broccoli, cauliflower, bell peppers, zucchini, or carrots)
3. 1/2 cup mixed greens
4. 1/4 cup chopped walnuts
5. 2 tablespoons olive oil
6. 1 tablespoon balsamic vinegar
7. Salt and pepper

Instructions

1. Preheat your oven to 200°C (400°F).
2. Toss the chosen vegetables with olive oil, salt, and pepper. This will ensure they roast evenly and develop a nice golden-brown colour.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. Keep an eye on them to make sure they don't burn.
4. While the vegetables are roasting, grill the halloumi slices according to the instructions above.
5. In a large bowl, combine the mixed greens, roasted vegetables, grilled halloumi slices, and chopped walnuts. The walnuts add a nice crunch to the salad.
6. Whisk together the olive oil and balsamic vinegar, season with salt and pepper, and drizzle over the salad. The balsamic vinegar adds a touch of sweetness and acidity to the dish.
7. Toss to combine and serve immediately. Enjoy!

For a more decadent salad, try adding a drizzle of honey or a sprinkle of feta cheese on top. This will add a touch of sweetness and richness to the salad.

(Part 4) Halloumi Wrap Recipes: On-the-Go Goodness

Let's face it, sometimes we just need a quick and easy meal, especially when we're on the go. Halloumi wraps are the perfect solution. They're packed with flavour and protein, making them a satisfying and filling lunch or dinner. Plus, they're easy to assemble and take with you wherever you're going!

Classic Halloumi Wrap

This is a simple yet delicious halloumi wrap recipe that you can easily adapt to your own preferences. It's a classic for a reason, with a perfect balance of flavours and textures.

Ingredients

1. 1 large tortilla
2. 2 slices of grilled halloumi
3. 1/2 cup chopped lettuce
4. 1/4 cup chopped tomato
5. 1 tablespoon hummus
6. (Optional) A drizzle of hot sauce or a sprinkle of feta cheese

Instructions

1. Warm the tortilla slightly in a pan or microwave. This makes the tortilla more pliable and easier to roll.
2. Spread the hummus over the tortilla. The hummus adds a creamy, earthy flavour and helps to bind the ingredients together.
3. Add the grilled halloumi slices, lettuce, and tomato. The grilled halloumi adds a salty, cheesy flavour, while the lettuce and tomato provide freshness and crunch.
4. Roll up the tortilla and enjoy. You can use either a burrito or a wrap style, whichever you prefer.

For a more filling wrap, try adding some cooked chicken, chickpeas, or rice. You can also use a different type of sauce, such as sriracha, Greek yogurt, or pesto. Just remember to adjust the ingredients to your liking!

Halloumi and Roasted Pepper Wrap

This wrap is bursting with flavour and features delicious roasted peppers. It's a fantastic choice for a vegetarian lunch. The roasted peppers add a smoky sweetness to the wrap, which complements the salty halloumi beautifully.

Ingredients

1. 1 large tortilla
2. 2 slices of grilled halloumi
3. 1 roasted red pepper, sliced
4. 1/4 cup chopped red onion
5. 1 tablespoon balsamic vinegar
6. (Optional) A sprinkle of feta cheese

Instructions

1. Warm the tortilla slightly in a pan or microwave.
2. Drizzle the tortilla with balsamic vinegar. This adds a touch of tanginess and sweetness to the wrap.
3. Add the grilled halloumi slices, roasted red pepper, and red onion.
4. Roll up the tortilla and enjoy. You can either roll it up tightly or leave it a little loose, depending on your preference.

For an extra touch of flavour, try adding a dollop of pesto or a sprinkle of fresh herbs. You can also swap the balsamic vinegar for a creamy yogurt dressing or a spicy sriracha sauce. Experiment and find your perfect combination!

(Part 5) Beyond the Basics: Creative Halloumi Recipes

Now that we've covered the classic recipes, let's get creative! Halloumi is surprisingly versatile and can be incorporated into a variety of dishes. Here are a few recipes that push the boundaries of halloumi cooking.

Halloumi and Mango Salad

This salad is a delightful fusion of sweet and salty flavours. The juicy mango and the creamy halloumi create a perfect balance, and the crunchy peanuts add a welcome textural element. Imagine a salad that's both sweet and savoury, with a delightful mix of textures!

Ingredients

1. 1 block of halloumi, cubed
2. 1 ripe mango, diced
3. 1/2 cup chopped red onion
4. 1/4 cup chopped cilantro
5. 1/4 cup unsalted peanuts, chopped
6. 2 tablespoons lime juice
7. 1 tablespoon fish sauce
8. 1 tablespoon honey
9. Salt and pepper

Instructions

1. Fry the halloumi cubes in a pan until golden brown and crispy. Make sure the oil is hot enough to ensure the halloumi gets a nice crust.
2. In a large bowl, combine the mango, red onion, cilantro, and peanuts. The cilantro adds a fresh, herbaceous flavour to the salad.
3. Whisk together the lime juice, fish sauce, honey, salt, and pepper. The lime juice provides a tangy note, while the fish sauce adds a savory depth and the honey balances out the flavours.
4. Add the dressing to the salad and toss to combine. Make sure to gently toss the salad so you don't bruise the mango.
5. Top with the fried halloumi cubes and serve immediately. Enjoy!

You can also use other fruits, like pineapple or papaya, to create a unique flavour combination. Get creative and see what other fruits you like!

Halloumi and Spinach Pasta

This pasta dish is a quick and easy weeknight meal, and it's surprisingly flavourful. The salty halloumi complements the creamy spinach sauce perfectly. Imagine a pasta dish that's both creamy and satisfying!

Ingredients

1. 1 block of halloumi, sliced
2. 1 pound pasta (such as penne or spaghetti)
3. 1 bag of fresh spinach
4. 2 cloves garlic, minced
5. 1/2 cup heavy cream
6. 1/4 cup grated Parmesan cheese
7. 1 tablespoon olive oil
8. Salt and pepper

Instructions

1. Cook the pasta according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. This will ensure that the garlic and spinach cook evenly.
3. Add the garlic and cook for 1 minute, or until fragrant. Don't overcook the garlic, otherwise, it will become bitter.
4. Add the spinach and cook for 2-3 minutes, or until wilted. The spinach will release its moisture, making the sauce creamier.
5. Pour in the heavy cream and bring to a simmer. The heavy cream will add richness and creaminess to the sauce.
6. Stir in the Parmesan cheese and season with salt and pepper. The Parmesan cheese adds a salty, nutty flavour to the sauce.
7. Add the cooked pasta to the pan and toss to combine. Make sure to toss the pasta gently so it doesn't break.
8. Add the halloumi slices to the pan, heat through, and serve immediately. Enjoy!

You can also add other ingredients to your pasta dish, such as mushrooms, sun-dried tomatoes, or roasted peppers. It's all about adding your own personal touch!

Halloumi Fritters

These fritters are a great way to use up leftover halloumi. They're light and fluffy, making them a perfect appetizer or side dish. They're also a great way to impress your guests!

Ingredients

1. 1 block of halloumi, grated
2. 1/2 cup flour
3. 1/2 cup breadcrumbs
4. 1 egg
5. 1/4 cup chopped parsley
6. 1/4 cup chopped chives
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper
9. Olive oil, for frying

Instructions

1. In a large bowl, combine the grated halloumi, flour, breadcrumbs, egg, parsley, chives, salt, and pepper. Make sure to mix it well so all the ingredients are evenly combined.
2. Mix well to combine. You want the mixture to be moist but not too wet.
3. Heat the olive oil in a large pan over medium heat. Make sure the oil is hot enough before adding the halloumi mixture, otherwise, the fritters will be soggy.
4. Drop spoonfuls of the halloumi mixture into the hot oil. Use a spoon to create small, even-sized fritters.
5. Fry for 2-3 minutes per side, or until golden brown and crispy. Make sure to flip the fritters carefully so they don't break.
6. Serve hot with a dollop of yogurt, sour cream, or a dipping sauce of your choice. Enjoy!

You can add other ingredients to your fritters, such as chopped vegetables, grated cheese, or spices. Just be sure to adjust the cooking time accordingly. Feel free to experiment and create your own unique flavour combinations!

(Part 6) Sweet Treats: Halloumi Desserts

Ok, now hold on tight, this might surprise you. Halloumi isn't just for savoury dishes. It can actually be quite delicious in sweet treats too. Here's a recipe that proves just that.

Halloumi and Fig Jam Baked Brie

This is a simple yet decadent dessert that's perfect for a special occasion. The salty halloumi pairs surprisingly well with the sweetness of the fig jam and the richness of the brie. Imagine a dessert that's both sweet and savory, with a creamy, melty texture.

Ingredients

1. 1 block of halloumi, sliced
2. 1 wheel of brie, about 250g
3. 1/4 cup fig jam
4. 1 tablespoon honey
5. 1 tablespoon chopped walnuts
6. Crackers or bread, for serving

Instructions

1. Preheat your oven to 180°C (350°F).
2. Place the brie on a baking sheet lined with parchment paper. This prevents the brie from sticking to the baking sheet.
3. Spread the fig jam over the brie. Make sure to spread it evenly to cover the entire surface of the brie.
4. Arrange the halloumi slices on top of the fig jam. The halloumi adds a salty, cheesy element to the dessert.
5. Drizzle with honey and sprinkle with chopped walnuts. The honey adds a touch of sweetness and the walnuts provide a nice crunch.
6. Bake for 15-20 minutes, or until the brie is melted and bubbly. Keep an eye on it so it doesn't overcook.
7. Serve immediately with crackers or bread. Enjoy!

This dessert is even better when served with a glass of sweet wine or a cup of strong coffee.

(Part 7) Halloumi and Vegetarian Options: A Match Made in Heaven

If you're a vegetarian, you're in luck. Halloumi is a fantastic protein source and is incredibly versatile in vegetarian dishes. Here are a few ideas to get you started.

Halloumi and Vegetable Skewers

These skewers are a great option for a BBQ or a summer dinner party. They're easy to assemble and cook quickly, making them a perfect weeknight meal. Imagine a skewer bursting with colour and flavour!

Ingredients

1. 1 block of halloumi, cubed
2. 1 cup mixed vegetables (such as bell peppers, zucchini, mushrooms, onions, or cherry tomatoes)
3. Olive oil
4. Salt and pepper
5. (Optional) Herbs or spices, for seasoning

Instructions

1. Thread the halloumi cubes and vegetables onto skewers. Use wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
2. Brush the skewers with olive oil and season with salt, pepper, and any other desired seasonings. This will ensure that the skewers cook evenly and get a nice golden brown colour.
3. Grill the skewers for 5-7 minutes per side, or until the halloumi is golden brown and the vegetables are tender. Keep an eye on the skewers so they don't burn.
4. Serve immediately. Enjoy!

You can also bake these skewers in the oven if you don't have a grill. Simply bake them at 200°C (400°F) for 15-20 minutes. This is a great option if you don't have a grill or if the weather isn't cooperating.

Halloumi and chickpea curry

This curry is a delicious and satisfying vegetarian meal. The chickpeas provide a good source of protein, and the halloumi adds a wonderful salty, cheesy flavour. Imagine a curry that's both hearty and flavourful!

Ingredients

1. 1 block of halloumi, cubed
2. 1 can (14 ounces) chickpeas, drained and rinsed
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 1 inch ginger, grated
6. 1 tablespoon curry powder
7. 1 teaspoon ground cumin
8. 1/2 teaspoon turmeric
9. 1 can (14 ounces) diced tomatoes, undrained
10. 1 cup vegetable broth
11. Salt and pepper
12. Fresh cilantro, for garnish

Instructions

1. In a large pot or dutch oven, heat the olive oil over medium heat. This will help to prevent the ingredients from sticking to the bottom of the pot.
2. Add the onion, garlic, and ginger and cook for 5 minutes, or until softened. Don't overcook the garlic, otherwise, it will become bitter.
3. Stir in the curry powder, cumin, and turmeric and cook for 1 minute, or until fragrant. This will release the aromas of the spices.
4. Add the diced tomatoes, vegetable broth, salt, and pepper. The diced tomatoes add a sweetness and acidity to the curry.
5. Bring to a boil, then reduce heat to low and simmer for 15 minutes. This will allow the flavours to meld together.
6. Stir in the chickpeas and halloumi cubes. The chickpeas add a protein boost and a nutty flavour to the curry.
7. Simmer for 5 minutes, or until the halloumi is heated through. Keep an eye on the curry so it doesn't overcook.
8. Garnish with fresh cilantro and serve hot with rice or naan bread. The cilantro adds a fresh, herbaceous note to the curry.

You can add other vegetables to your curry, such as bell peppers, zucchini, or spinach. Just remember to adjust the cooking time accordingly. This is a great way to add some extra colour and flavour to your curry.

Halloumi and Mushroom Risotto

This creamy risotto is a decadent vegetarian meal, and it's surprisingly easy to make. The salty halloumi adds a wonderful depth of flavour to the dish. Imagine a creamy, comforting risotto with a touch of cheesy goodness!

Ingredients

1. 1 block of halloumi, cubed
2. 1 cup arborio rice
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 1 cup dry white wine
6. 4 cups vegetable broth
7. 1/2 cup grated Parmesan cheese
8. 1/4 cup butter
9. 1/4 cup chopped fresh parsley
10. Salt and pepper

Instructions

1. In a large saucepan or Dutch oven, heat the butter over medium heat. This will help to create a creamy base for the risotto.
2. Add the onion and cook for 5 minutes, or until softened. Don't overcook the onion, otherwise, it will become bitter.
3. Stir in the garlic and cook for 1 minute, or until fragrant. The garlic adds a lovely aroma to the risotto.
4. Add the rice and cook for 1 minute, stirring constantly. This will toast the rice and help to release its starch, which will make the risotto creamy.
5. Pour in the white wine and cook until absorbed. The white wine adds a touch of acidity to the risotto.
6. Add 1 cup of hot vegetable broth and cook, stirring constantly, until absorbed. This process of adding broth and cooking until absorbed is what makes the risotto creamy.
7. Continue adding the broth, 1 cup at a time, cooking until absorbed before adding more. This will create a creamy, flavorful risotto.
8. Stir in the Parmesan cheese and halloumi cubes. The Parmesan cheese adds a salty, nutty flavour to the risotto, while the halloumi adds a cheesy, savory element.
9. Cook for 5 minutes, or until the rice is cooked through and the risotto is creamy. Keep an eye on the risotto to make sure it doesn't become too thick.
10. Stir in the chopped parsley and season with salt and pepper. The parsley adds a fresh, herbaceous note to the risotto.
11. Serve immediately. Enjoy!

You can add other ingredients to your risotto, such as mushrooms, spinach, or roasted vegetables. Just remember to adjust the cooking time accordingly. Get creative and experiment with different flavour combinations!

(Part 8) Halloumi Recipes: FAQs

Got questions? I've got answers! Here are some of the most frequently asked questions about cooking with halloumi:

1. Can I use halloumi in place of other cheeses in recipes?

Yes and no! Because of its high melting point and salty flavour, halloumi won't be a direct substitute for cheeses like cheddar or mozzarella. However, it's a fantastic addition to many dishes, and it can add a unique flavour and texture that other cheeses can't match.

2. Can I grill halloumi in advance?

Absolutely! Grilled halloumi holds up well, and you can cook it in advance and store it in the fridge for up to 3 days. Just reheat it gently in a pan before serving. This is a great way to save time and have a delicious side dish ready to go.

3. What are some good dipping sauces for halloumi?

You can't go wrong with classic dips like hummus, tzatziki, or a simple yogurt and garlic dip. For a more adventurous flavour, try dipping your halloumi in a spicy sriracha sauce, a tangy balsamic glaze, or a sweet and spicy honey mustard sauce.

4. What other ingredients pair well with halloumi?

Halloumi loves to mingle! It pairs beautifully with fresh ingredients like tomatoes, cucumbers, onions, and peppers. It also complements roasted vegetables, leafy greens, and fruits like mango, pineapple, and figs. Don't forget about herbs and spices too. Mint, oregano, basil, cumin, and paprika all add a touch of flavour to halloumi dishes. Experiment and find your favourite combinations!

5. Is halloumi gluten-free?

Yes, most halloumi is naturally gluten-free. However, always check the label, as some brands may add additives or flavourings that contain gluten. If you have a gluten intolerance or allergy, it's always best to double-check the label to