Food Maths: Halloumi

Caramelised slivers of halloumi, straight off the grill, are the perfect meat substitute for easy weeknight and weekend suppers, says food writer and SL contributor Chloe Scott-Moncrieff. Here, she shows us how to whip up three no-fuss veggie meals...

HERO INGREDIENT: 225g Halloumi 

30 Mins-To-Make Mint & Aubergine With Halloumi 


For the green salsa:


  1. Heat the oven to 190°C. 
  2. Season the aubergine cubes and roast for 20 minutes until cooked.
  3. In a griddle or frying pan, grill the halloumi so it caramelises on each side. 
  4. Remove the seeds from the pomegranate. 
  5. Blitz the green salsa ingredients and season generously.
  6. On the plates, lay out the aubergine cubes. Sprinkle over the grilled halloumi and red onion. 
  7. Finish with a drizzling of sunflower seeds and green salsa.

A Flavour Rocking Wrap



  1. Finely grate the lime zest. In a frying or griddle pan, grill the halloumi, turn when golden.  
  2. Mash the avocado and season with salt and pepper and lime juice. Add chilli if you wish. 
  3. Heat the wraps for 10-20 seconds in a microwave. 
  4. Serve piled with avocado, halloumi, mango chutney and grated lime zest, yoghurt and herbs. 

Halloumi steaks & tabbouleh  


For the dressing:


  1. Simmer the bulgur wheat, following the instructions on the back of the packet. Season and add any spices you like – a pinch of cinnamon or turmeric will go well. 
  2. Place the halloumi under the grill. 
  3. Meanwhile dice everything else finely. Mix with the cracked wheat. Add some seasoning. Serve.
  4. Make the dressing by mixing the tahini, yoghurt, and garlic together. Taste and season, accordingly.  

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