9 Simple 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.

Place the cauliflower in a food processor and blend into couscous-sized grains.

Combine the cauliflower, tomatoes, onion, parsley and mint in a large bowl and toss together.

Place the oil, lemon zest and juice, and garlic in a glass jar and fit with a lid. Shake to combine. Season with salt and pepper.

Pour the dressing over the cauliflower mixture and toss to coat. Set aside for 10 minutes, allowing the liquid and flavours to absorb.

Meanwhile, heat a large frying pan over medium heat. Slice the halloumi into eight slices. Grill for 1-2 minutes on each side, until browned.

Serve the halloumi warm with the cauliflower tabouli.

Preheat the oven to 160°C/Gas Mark 4.

Score the flesh side of the aubergines. Season with salt and pepper, and brush with oil.

Heat an oven-proof griddle pan and brush with extra oil. Bring to a high temperature.

In a bowl, mix together the vinegar, olive oil, maple syrup and flaked almonds.

Season then fold in the breadcrumbs, followed by the chopped herbs and mix together well. Set aside and allow ingredients to infuse.

Place the aubergines flesh side down onto the griddle pan and leave for 5 minutes, allowing time to take on colour.

Turn the aubergines over and position halloumi slices on top.

Spread breadcrumb and herb mixture over halloumi and bake in the oven for 20 minutes until browned and melting.

Be careful not to over-season with salt as halloumi can be quite salty. Delicious with a crisp salad.

To make the broad bean hummus, boil broad beans in salted water for 4-5 minutes. Drain and refresh under cold water. Scoop out the avocado flesh and add the tahini paste, garlic, coriander and lemon juice. Add 3-4 tbsp of olive oil. Place in food processor and blend until smooth. Add the remaining olive oil and season with salt and pepper to taste.

To make the sweet pepper and maple relish, finely chop the chilli, pepper, onion and parsley. Add them to a food processer with the lime juice, tomatoes and maple syrup. Blend evenly until it reaches the desired consistency.

Add the courgette, mushrooms and halloumi onto the skewers and brush with olive oil. Grill for 2-3 minutes each side. Drizzle over maple and garnish with torn mint.

Serve with the relish and hummus. For added taste, grill the skewers on a barbecue.

Soak the black rice in cold water for a minimum of 30 minutes (and up to 2 hours) before you cook it.

Preheat the oven to 220°C/200°C Fan/Gas Mark 7.

Toss the sliced squash with a drizzle of olive oil – just enough to coat it all over – and season with salt and plenty of black pepper. Spread it out on a baking sheet or roasting tray, making sure the slices are well spaced. If you need to, use two trays. Roast in the oven for 30-35 minutes, until softened and colouring, but not falling apart. Remove from the oven and set aside.

While the squash is roasting, heat the olive oil in a large, heavy-based frying pan or skillet over a medium heat, then add the knob of butter and once that’s melted, add the whole sage leaves and fry for no more than 30 seconds until crispy, being careful not to burn them. Use a slotted spoon to transfer to a plate lined with kitchen paper, then season with sea salt flakes.

Add the halloumi to the pan and fry for a couple of minutes on each side, until crispy and golden. Transfer the halloumi to a plate and set to one side with the sage.

Cook the rice according to packet instructions, fork through and keep warm.

Add the 30g butter and the thyme to the pan, along with the onions, and fry for about 10-15 minutes, until sweet and softened. Add the garlic, mushrooms and sliced sage leaves and cook for about another 6 minutes, until the mushrooms are coloured and have released their moisture. Pour in the white wine and cook until it has mostly evaporated, then stir in the sour cream and Dijon mustard. Once it’s bubbling add the cavolo nero leaves, and cook for 3-5 minutes, until the sauce has thickened and the cavolo nero is cooked, adding a slosh of water if the sauce needs it. Stir through the roasted squash and halloumi. Serve on piles of warm rice, with the crispy sage leaves scattered on top.

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.

Put the sweet potatoes in a pan, cover with boiling water and cook for 10-12 minutes, until tender. Heat the oil in a non-stick frying pan and fry the aubergine, stirring frequently, for 5 minutes. Add the peppers and fry for 10 minutes until everything is tender and browned.

Briefly fry the halloumi in the frying pan to lightly colour, then spoon onto the plates. Add the honey, balsamic and 3 tbsp of water to the pan. Heat until bubbling and slightly syrupy, then drizzle over the vegetables and serve.

Cook the sweet potatoes in a saucepan of lightly salted water until tender, about 10-12 minutes. Drain thoroughly, return to the pan and mash until smooth. Turn into a bowl and leave to cool slightly.

Beat the egg yolks and cinnamon into the mash. Whisk the egg whites in a thoroughly clean bowl until peaking. Stir a third into the mash to lighten it. Add the remainder and fold in using a large metal spoon.

Combine the chilli jam in a small bowl with 2 tbsp of water and pat the halloumi dry on kitchen paper then cut into 8 slices.

Heat 1 tbsp of the oil in a frying pan. Add 4 large spoonfuls of the sweet potato mixture (about half) and flatten down slightly. Fry for about 2 minutes until firm enough on the undersides to be able to turn them with a fish slice. Cook for a further 1-2 minutes until just firm. Transfer to a plate and keep warm. Cook the remainder to make a total of 8 pancakes, adding a dash more oil to the pan if necessary.

Once the pancakes are cooked, add a little more oil to the pan and cook the halloumi for 1-2 minutes on each side until crisp and golden.

Place the pancakes on warmed serving plates and pile the halloumi on top. Place a handful of watercress over each and serve drizzled with the chilli jam.

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.