If you're vegetarian (or even if you're not), there's a good chance you will have experienced the joys of halloumi. Unripened, brined and made using a combination of goat and sheep's milk, halloumi has a particularly high melting point, making it ideal for grilling up at those summer barbecues.
Griddle, fry or bake it until it's golden-brown on the outside, but soft on the inside. Then serve however you like – in a big salad, a wrap, or as a tasty meat substitute.
Ready to shake things up in the kitchen this season? Check out some of our favourite halloumi recipes below and get cooking!
halloumi and vegetable kebabs
These halloumi and vegetable kebabs couldn't be much simpler. Seasoned with a pinch of za'atar, soft, juicy tomatoes, courgette and pepper are the perfect match for that slightly charred cheese. Serve with warm flatbreads and a big dollop of hummus for a substantial lunch or a light dinner.
stacked crispy halloumi burger
Whether you eat meat or not, you should try this hot, crispy and melting halloumi burger. Sat atop a generous pile of roasted veg, a dollop of sundried tomato pesto adds another hit of mouthwatering flavour.
peach green veggie salad
Juicy peaches, salty halloumi and bright green asparagus make a super tasty salad. The peaches go in the oven to soften, while the halloumi is quickly dry-fried on the hob. So fast, so simple, and so darn delicious.
Moroccan aubergine with halloumi
Halloumi tastes best when it's griddled, fried, or baked — just like in this baked aubergine with harissa and halloumi.
While the aubergine breaks down and becomes juicy during baking, the cheese becomes deliciously chewy.
Mediterranean cous cous salad
Traditionally, halloumi was wrapped in mint leaves as part of a preserving process – but history aside, the two flavours work very well together.
This North African couscous salad incorporates chopped mint leaves, zingy pomegranate and lemon zest. Serve with toasted flatbreads and a cucumber and garlic yogurt for a delicious, nutritious feast.
Grilled halloumi with mango slaw & coconut tahini dressing
Sweet and salty is a match made in heaven. Just think cinema popcorn, salted caramel, and melon with prosciutto!
Madeleine Shaw’s grilled halloumi with mango slaw does just the same thing… Salty, lightly charred halloumi meets juicy mango, fiery red chilli and a creamy tahini and coconut milk dressing in this colourful salad, which is bursting with a variety of textures, thanks to the toasted cashews, raw carrot and slices of fennel.
Cheese, pea & mint frittata
This frittata is bursting with springtime flavours like leeks, spinach and peas. A combination of cheeses (halloumi, feta and parmesan) add a satisying texture, while ensuring that the surface crisps up nicely.
Cous cous & halloumi stuffed pointed peppers
Halloumi adds bags of substantial and filling oomph to these sweet, roasted red peppers. Replace the celery with spring onions if you’d rather, and serve with a fresh green salad. Drizzle with a creamy tahini or houmous dressing for a colourful Middle Eastern-inspired meal.
Chickpeas with halloumi, spinach & tomato
Halloumi works in so much more than just salads and veggie burgers. This saucy recipe bursting with chickpeas and spinach demonstrates just how versatile it is! Thanks to its firm texture, halloumi stands out in this beautifully silky stew. Swap the bonfire rub for 2 tablespoons of our Moroccan seasoning for a beautiful tagine to serve alongside cous cous or cauliflower rice.