The Halloumi Cookbook. Heather Thomas

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      Place the halloumi on the hot grill and cook for 2–3 minutes each side until slightly charred and crisp. Remove and eat immediately.

      VARIATIONS

      • Marinate the halloumi before cooking in a mixture of olive oil, lemon or lime juice, fresh thyme, mint, rosemary or oregano leaves and crushed garlic. Use to baste the cheese while it’s cooking.

      • You could also use a spicy tandoori yoghurt marinade.

      • Wrap the halloumi in kitchen foil – you can add vegetables, herbs, diced chilli, etc. – before placing on the hot barbecue.

      SERVING SUGGESTIONS

      • Serve with rose harissa or a chilli-spiked relish.

      • Place on top of a grilled burger in a bun with tomato ketchup and dill pickles.

      • Substitute barbecued halloumi slices for a burger bun.

      • Use as a base for a stack of roasted or barbecued vegetables.

      HALLOUMI FRIES WITH CARAMELISED BALSAMIC DRIZZLE

      Caramelised balsamic vinegar adds a sharp sweetness to the halloumi fries. It’s very easy to make and infinitely versatile. You can add a little to good olive oil for serving with fresh bread or drizzle it over roasted vegetables, lightly steamed greens or broccoli or some creamy soft goat’s cheese. It’s worth making three or four times the quantity in this recipe and bottling it. It will keep well for several months in the fridge or a cool place.

      SERVES 4

      PREP 5 MINUTES

      COOK 10-12 MINUTES

      4 tbsp balsamic vinegar

      2 tsp (soft) brown sugar

      2 tbsp olive oil, plus extra for frying

      340g (12oz) halloumi

      3 tbsp plain (all-purpose) flour

      2 tsp smoked paprika

      Put the balsamic vinegar and sugar in a small pan and set over a low heat. Stir gently until the sugar dissolves and then turn up the heat and bring to the boil. Reduce the heat to low and cook gently until syrupy, reduced and starting to caramelise. Remove from the heat.

      After 2–3 minutes stir in the olive oil until well amalgamated and smooth. Set aside while you fry the halloumi.

      Cut the halloumi into 12 ‘fingers’ and dust them lightly with the flour and smoked paprika.

      Spray a large frying pan (skillet) with olive oil or just add 1–2 tablespoons of oil and set over a medium to high heat.

      When the oil is hot, add the halloumi in batches and fry for about 2 minutes each side until crisp and golden brown.

      Remove the halloumi and drain on kitchen paper (paper towels) before arranging them on a serving plate. Drizzle with the balsamic mixture and eat immediately.

      VARIATIONS

      • Instead of drizzling the halloumi with balsamic vinegar, use ready-made balsamic glaze.

      • Or blend 1 tablespoon of pomegranate molasses with the juice of ½ lemon or lime and 1 teaspoon runny honey and use as a drizzle.

      • You can even substitute Thai sweet chilli sauce or your favourite fiery hot sauce.

      GRIDDLED HALLOUMI BRUSCHETTA

      If you want to make this even healthier you can omit the bread and use the griddled halloumi as a base for the aubergine (eggplant) and salsa topping. To reduce the fat and calories, use a ‘low fat’ or ‘less fat’ brand of halloumi. If you don’t like tapenade, use green pesto instead.

      SERVES 4

      PREP 10 MINUTES

      COOK 15 MINUTES

      olive oil, for brushing

      1 small aubergine (eggplant), sliced into rounds

      250g (9oz) halloumi, cut into 8 slices

      8 slices of crusty baguette

      1 garlic clove, halved

      2 tbsp black olive tapenade

      GRIDDLED TOMATO SALSA

      6 cherry tomatoes

      ¼ red onion, finely chopped

      a few sprigs of basil, chopped

      1 tbsp olive oil

      juice of ½ lemon

      a few drops of balsamic vinegar

      sea salt and freshly ground black pepper

      Brush a ridged griddle pan with olive oil and set over a medium heat. When it’s hot, add the aubergine (eggplant) and cook for about 2 minutes each side until softened, golden and attractively striped. Remove and drain on kitchen paper (paper towels). Keep warm.

      Make the griddled tomato salsa: add the tomatoes to the hot griddle pan and cook for 3–4 minutes, turning occasionally, until starting to soften and char. Remove the tomatoes from the pan and chop coarsely. Mix with the other ingredients in a bowl and season to taste with salt and pepper.

      Lay the slices of halloumi on the hot griddle and cook, in batches, for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

      Rub the baguette slices with the cut garlic clove. Brush some more olive oil over the griddle pan and lightly toast the bread for 1–2 minutes each side.

      Spread the toasted bread with the tapenade and top with the sliced aubergine (eggplant) and halloumi. Place a spoonful of the griddled tomato salsa on top and serve immediately while everything is still hot.

      HALLOUMI FRIES WITH HARISSA YOGHURT

      Halloumi fries have really taken off and become a ‘go to’ food. Quick and easy to prepare and cook, you can flavour them with Middle Eastern spices, such as za’atar, sumac and ras-el-hanout, or even cayenne and chilli if you want to give them some heat. You can serve them simply with yoghurt or chilli sauce or a variety of dips – tzatziki or tahini (see here and here), a spicy salsa or guacamole.

      SERVES 4

      PREP 10 MINUTES

      COOK 6–8 MINUTES

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