The Halloumi Cookbook. Heather Thomas

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      • Serve the watermelon salsa with feta or a creamy goat’s cheese.

      • Use Cantaloupe or Charantais melon instead of watermelon.

      • For a hotter, more spicy salsa add another chilli and some coriander (cilantro).

      STICKY GLAZED HALLOUMI BITES

      Runny honey is traditionally used to make a glaze for halloumi, but pomegranate molasses is less sweet and has a more distinctive and intense flavour. It’s made by reducing pomegranate juice to a syrup – you can do this yourself at home or buy it ready-made. If you have a sweet tooth, just add a tablespoon of honey to the glaze mixture.

      SERVES 4–6

      PREP 10 MINUTES

      COOK 5–8 MINUTES

      500g (18oz) halloumi

      1 tbsp olive oil, plus extra for brushing

      juice of 1 small lime

      1 tsp ras-el-hanout

      ½ tsp za’atar

      1 tbsp pomegranate molasses

      1 tbsp white sesame seeds

      a handful of coriander (cilantro), chopped

      Cut the halloumi into 2.5cm (1 inch) cubes and thread them onto small bamboo skewers that have been soaked in water to prevent them burning. Add 2–3 cubes per skewer.

      In a bowl, whisk together the olive oil, lime juice, spices and pomegranate molasses to make a sticky glaze.

      Lightly brush the glaze over the halloumi cubes to cover them completely.

      Lightly brush a ridged griddle pan with oil and place over a medium heat. When the pan is hot, add the halloumi skewers and cook, turning occasionally, for about 5–8 minutes until sticky, golden brown and glazed all over. Watch carefully and take care that they do not burn. Alternatively, you can bake them in the oven.

      Arrange the skewers on a serving plate and sprinkle with sesame seeds and chopped coriander (cilantro). Serve immediately while they are still hot.

      Tip: If liked, you can remove the halloumi bites from the skewers before serving. However, it’s easier to cook them on the skewers than loose in the pan.

      SAGANAKI PAN-SEARED HALLOUMI

      Wherever you go in Greece you will find saganaki on the menu, usually as a meze or an appetizer. The name is derived from the two-handled small frying pan (skillet) in which it is cooked – a saganaki. Halloumi works well as it has a higher melting point than other cheeses and keeps its shape better when fried.

      SERVES 4

      PREP 10 MINUTES

      COOK 8–10 MINUTES

      450g (1lb) halloumi, cut into thick slices

      1 large free-range egg, beaten

      6 tbsp semolina

      3 tbsp olive oil

      crusty bread or warm flatbreads, to serve

      LEMON AND GARLIC DRESSING

      2 tbsp fruity green olive oil

      juice of 1 lemon

      1 garlic clove, crushed

      1 tbsp capers

      a handful of mint or flat-leaf parsley

      Make the lemon and garlic dressing: blitz all the ingredients in a blender until smooth.

      Dip the halloumi into the beaten egg and then coat with the semolina, shaking off any excess.

      Heat the olive oil in a large frying pan (skillet) set over a medium heat. When the oil is really hot, add the halloumi, a few slices at a time, and fry for about 2 minutes each side until golden brown, crisp and crusty. Remove and drain on kitchen paper (paper towels).

      Serve the fried halloumi straight from the pan, drizzled with the lemon and garlic dressing and with some bread to soak up any leftover dressing.

      VARIATIONS

      • Drizzle with warm runny honey and sprinkle with black or white sesame seeds.

      • Drizzle with freshly squeezed lemon juice and sprinkle with dried or fresh oregano.

      • Use kefalotiri cheese instead of halloumi.

      HALLOUMI AND PRAWN MINI BROCHETTES

      Serve these little brochettes as a snack or party dish or even as an appetizer course. A glass of chilled white wine or ouzo makes a great accompaniment. You can use frozen raw prawns (shrimp) but make sure you defrost them thoroughly first.

      SERVES 4

      PREP 10 MINUTES

      COOK 4-5 MINUTES

      60ml (2fl oz/¼ cup) green olive oil

      a handful of basil leaves

      a good squeeze of lemon juice

      24 unpeeled raw large prawns (jumbo shrimp)

      275g (10oz) halloumi

      12 woody rosemary stalks (optional)

      a pinch of dried crushed chilli flakes

      sea salt and freshly ground black pepper

      warm pitta bread triangles, to serve

      Put the olive oil, basil and lemon juice in a small blender or food chopper and blitz until well blended and beautifully green. Season with a little salt and pepper.

      Peel the prawns, removing most of the shell but leaving the tails on. Cut the halloumi into cubes.

      Thread the prawns and halloumi onto 12 thin bamboo skewers that have been soaked in water to prevent them burning. Alternatively, strip most of the leaves from each rosemary stalk, just leaving the green leafy tip, and use as skewers instead.

      Brush the prawns and cheese lightly with a little of the basil oil.

      Set a griddle pan over a medium heat and when it’s hot add the prawn and halloumi skewers. Cook, turning occasionally, for 4–5 minutes until the prawns have turned pink and are cooked right through and the halloumi is golden brown.

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