The Halloumi Cookbook. Heather Thomas

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СКАЧАТЬ in pies or used as a topping for pizza. There are toasties, wraps and sandwiches plus great ideas for breakfast and brunch. We even have a vegetarian recipe for crisp battered halloumi ‘fish and chips’.

      Whereas many of the recipes are vegetarian – often incorporating healthy grains, pulses and pasta – chicken, meat and fish are also featured. We even have a special section dedicated to baking with halloumi with recipes for delicious loaves, savoury scones and cheesy muffins. This is the ultimate cookbook for everyone who loves halloumi and wants to eat a really nutritious and healthy diet.

      BAKED HALLOUMI

      Instead of frying halloumi, why not bake it in the oven? It’s so easy, especially if you already have the oven on. Or you can scatter it, sliced or diced, over some roasted vegetables, a rice or pasta bake or a dish of beans or lentils for the last 10–15 minutes of the cooking time.

      Preheat the oven to 200°C (180°C fan)/ 400°F/gas 6.

      Cut the halloumi into slices, about 1–2cm (½ –¾ inch) thick, and arrange them on a baking tray (cookie sheet). Spray lightly with olive oil or drizzle some over the top. For additional flavour, you can sprinkle with some herbs, spices or crushed seeds, or drizzle with honey.

      Cook in the hot oven for 10–15 minutes until crisp and uniformly golden brown.

      Eat immediately before the halloumi cools down.

      SERVING SUGGESTIONS

      • Dust with ground spices, such as sumac, cumin or paprika (sweet or smoked).

      • Sprinkle with dried or fresh herbs, e.g. oregano, thyme, chopped rosemary.

      • Drizzle with pomegranate molasses, balsamic vinegar or glaze.

      • Squeeze some lemon juice over the top.

      • Drizzle with honey.

      • Serve as an appetizer with roasted or char-grilled red (bell) peppers (freshly cooked or bottled).

      • Lay some thinly sliced halloumi over the top of an ovenproof dish of vegetables, a moussaka, pasta bake or pizza for the last 10–15 minutes of cooking for a crusty, cheesy topping.

      • Add to bruschetta or crostini.

      GRILLED (BROILED) OR GRIDDLED HALLOUMI

      Halloumi looks good when it’s cooked on a ridged griddle pan because it gives those appetizing char lines. If you don’t have a griddle pan, cook it under a grill (broiler). You don’t need to use oil when using this cooking method. Try the halloumi with one or more of the dips here, here and here.

      USING A GRIDDLE PAN

      Cut the halloumi into slices, about 1–2cm (½ –¾ inch) thick.

      Set a ridged griddle pan over a medium heat and when it’s hot, add the halloumi.

      Dry-fry for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

      Remove from the pan with a slotted spoon or spatula and eat immediately. If you leave it to cool down, it may become rubbery.

      USING A GRILL (BROILER)

      Preheat the grill (broiler) to medium to high heat.

      Arrange the slices of halloumi in a grill (broiler) pan (drizzle with olive oil if wished) and cook under the hot grill (broiler) for 2–3 minutes each side until crisp and golden brown.

      Alternatively, place the cheese slices in a heatproof dish under the grill (broiler).

      TZATZIKI

      SERVES 6

      PREP 10 MINUTES

      DRAIN 30 MINUTES

      1 large cucumber, peeled and halved

      500g (1lb 2oz/2 cups) thick strained yoghurt, preferably goat’s or sheep’s milk

      2 tbsp fruity green olive oil

      3–4 garlic cloves, crushed

      a small bunch of mint, finely chopped

      a good squeeze of lemon juice

      sea salt and freshly ground black pepper

      Scoop out the seeds from the cucumber and discard them. Dice the cucumber and put it in a colander with a little sea salt. Leave to drain for about 30 minutes to extract most of the juice. Squeeze and pat dry with kitchen paper (paper towels).

      In a bowl, mix the cucumber into the yoghurt and olive oil. Stir in the garlic and mint. Add lemon juice, salt and pepper to taste.

      VARIATIONS

      • Use dill instead of mint.

      • Grate the cucumber instead of dicing it.

TAHINI DIP

      SERVES 4

      PREP 10 MINUTES

      4 tbsp tahini

      3 garlic cloves, crushed

      a pinch of ground cumin

      2 tbsp olive oil

      juice of 1 small lemon

      200g (7oz/scant 1 cup) thick strained Greek yoghurt

      runny honey, for drizzling

      a few sprigs of dill, chopped

      sea salt

      Whisk together the tahini, garlic, cumin, olive oil and lemon juice in a bowl.

      Stir in the yoghurt and season to taste. If the mixture is too thick, you can add a spoonful of water to thin it a little. Cover and chill in the fridge before serving, drizzled with honey and sprinkled with dill.

      VARIATIONS

      • Sprinkle with shredded spring onions (scallions).

      • Scatter with toasted sesame seeds.

      SMOKY RED PEPPER AND AUBERGINE DIP

      SERVES 4–6

      PREP 10 MINUTES

      COOK СКАЧАТЬ