10 Easy Halloumi Recipes

If you are using wooden or bamboo skewers rather than metal ones, soak them in cold water for 20 minutes to stop them burning when they cook.

To make the dressing, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add water, a little at a time, until the dressing has the consistency of pouring cream. Stir in the chopped herbs. Season to taste with salt, pepper and more lemon juice.

Thread the courgettes and halloumi on to the skewers. Mix the chillies with 4 tablespoons of oil. Brush a little of this over the kebabs.

Heat a griddle or non-stick frying pan (or use the barbecue). Fry the kebabs, brushing them with more chilli oil and turning them carefully every few minutes, until the courgettes and halloumi are golden brown.

Serve with the tahini dressing alongside to drizzle over the kebabs. Stir lemon zest, toasted, flaked almonds or chopped pistachios through a bowl of couscous to serve alongside, or just griddle or roast some red peppers.

Heat a frying pan over a medium heat. Add the olive oil and fry the halloumi slices for 2-3 minutes on each side, until golden and crispy. Remove from the pan and set aside.

Heat the wraps in the oven or on a dry frying pan for a minute on each side, until warmed through.

Spread a generous amount of tzatziki on each wrap. Top with a handful of rocket or mixed salad leaves, followed by the cherry tomatoes, cucumber, and red onion slices.

Place a few slices of the fried halloumi on top of the vegetables.

Garnish with fresh mint leaves, wrap up tightly, and serve immediately.

Heat 1 tbsp of coconut oil in a pan over medium heat. Add the cubed halloumi and fry for 2-3 minutes on each side, until golden and crispy. Remove from the pan and set aside.

In the same pan, add the remaining coconut oil. Sauté the diced onion for 3-4 minutes, then add the garlic and ginger, cooking for another minute until fragrant.

Stir in the curry sauce (or paste), then pour in the coconut milk. Bring to a simmer.

Add the sliced red pepper, courgette, and carrot to the pan. Simmer for 10-12 minutes until the vegetables are tender.

Stir in the spinach and cook for another 2 minutes, until wilted. Add the fried halloumi back to the curry.

Garnish with fresh coriander and a squeeze of lime juice. Serve over cooked basmati rice.

Heat a griddle pan and a frying pan until hot.

Toss the mushroom slices in a bowl with the olive oil and some of the leaves from the thyme sprigs. Cook them in the griddle pan until soft, lined and golden. Remove from the pan and keep warm.

Cook the halloumi in the griddle pan until nicely marked, remove from the heat and set aside with the mushrooms.

Dip each slice of brioche in the beaten egg and cook in the frying pan in a little butter until golden on each side. Put two slices on each plate.

Mix the remaining thyme leaves with the crème fraîche.

Top the brioche with a spoonful of crème fraîche, then add two slices of halloumi and some mushrooms. Add four quarters of a cherry tomato to each and serve with a pinch of chilli flakes and salt to season.

Preheat the oven to 200°C/Gas Mark 6.

Tumble the onions, squash and sprouts into a roasting tray, smother with 1 tbsp of the oil, plenty of salt and pepper, and roast in the oven for 25 minutes.

Add the cumin, cinnamon, chilli flakes, sumac, pitta and halloumi to the vegetables in the tray. Toss with the remaining tbsp of oil and bake for a further 15 minutes until the pitta is crispy and golden, and the halloumi is brown on the outside but soft and pillowy in the centre.

Remove from the oven and sprinkle with extra sumac, fresh mint and an extra drizzle of oil.

In a bowl, combine the chopped cherry tomatoes, red onion, olive oil, white wine vinegar and sugar. Season with salt and pepper. Set aside to let the flavours meld.

In a blender or food processor, combine the feta, Greek yoghurt, olive oil and lemon juice. Blend until smooth. Season with salt and pepper to taste.

Heat some olive oil in a pan or grill over medium heat. Fry the halloumi slices for 2-3 minutes on each side until golden and crispy. In the same pan, grill the courgette and red pepper slices until soft and slightly charred.

Toast the burger buns, then spread a generous amount of whipped feta on the bottom half of each bun. Add a handful of rocket, followed by the grilled courgette, red pepper and halloumi slices. Top with the tomato salsa and the other half of the bun.

Serve immediately with your favourite sides.

Heat 1 tbsp of olive oil in a large pan over medium heat. Add the rye bread cubes and fry for 4-5 minutes, tossing regularly, until golden and crispy. Remove and set aside.

In the same pan, add the remaining olive oil and fry the halloumi slices for 2-3 minutes on each side until golden. Drizzle with honey during the last minute of cooking.

In a large bowl, combine the mixed salad leaves, cucumber, radishes, mint and parsley.

Whisk together the olive oil, white wine vinegar, Dijon mustard, salt and pepper. Drizzle over the salad and toss to combine.

Top the salad with the crispy rye croutons and warm halloumi slices. Serve immediately.

Preheat the oven to 200°C/Gas Mark 6. Boil the halved potatoes in salted water for 10 minutes, until soft. Drain, then place in a hot baking tray with olive oil, sea salt and rosemary. Roast for 20-25 minutes until crispy.

On a large baking tray, place tomatoes on one side with olive oil, salt and pepper. On the other side, add mushrooms with sliced garlic, rosemary and a knob of butter. Roast for 15 minutes.

Make the guacamole: mash avocados with chopped coriander, sea salt, chilli flakes, lime zest and juice. Set aside.

Heat the oil in a pan until hot. Fry the halloumi slices in batches, spooning hot oil over the top until golden and crispy. Keep warm.

In the same pan, fry seasonal vegetables until charred.

Scramble the eggs: Whisk eggs well, then pour into a hot, oiled pan. Stir and cook over low heat until soft and fluffy.

Toast the bread and spread with salted butter. Then, assemble everything on a large platter and garnish with fresh herbs. Serve and enjoy.

Heat olive oil in a pan over medium heat and fry the halloumi for 2 minutes on each side, until golden.

In a separate pan, warm the hot honey for 2-3 minutes until it becomes syrupy. While it heats, toast the sourdough slices. Spread each toast with a heaped tablespoon of smoked houmous and layer the beetroot slices on top.

Cut the fried halloumi into pieces and place on top of the beetroot. Drizzle with the hot honey, then scatter over the wild rocket and mint leaves. Serve warm and enjoy.

Combine the diced cucumber and chopped tomato, a lot of olive oil and pepper, and some parsley and mint. Taste and add some salt, but not too much because the cheese will be salty.

Cut a lemon into wedges to serve on the side, and put some crusty bread or pitas wrapped in foil in a low oven to warm.

Meanwhile, cut the cheese into finger-thick slices or sticks. Heat a well-seasoned or non-stick pan, well swirled with olive oil, until it is nearly about to smoke. Add the halloumi and cook, turning the pieces a few times, until they are golden brown on all sides.

Serve everyone a slice or two of cheese and a healthy pile of salad. Pass the lemon around and serve the bread on the side.