Recipe: Fried Halloumi Salad with Baked Pomegranate Grapes (2024)

FAQs

Should you soak halloumi before frying? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Lay the slices of halloumi straight on the grill bars and cook for 2-3 mins on each side until grill marks form and the cheese softens. Turn them 90 degrees while cooking if you want to get a criss-cross pattern.

Frying this cheese brings out a beautiful, salty (some would say briney) flavour in the cheese. It's great for salads and side dishes because you can serve it cold or two days old, and it will still taste nice. You can add this tasty cheese to salads as well as serve it on its own.

Soak the halloumi in water for 30 minutes or up to 24 hours to remove the salty taste. I love the salty taste of halloumi, so I prefer not to soak it. However, if you find the kind you have to be too salty, the soak will help alleviate that. Allow the halloumi cheese to grill without touching it.

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.

Ways to serve it

I am a fan of sweet and salty, so I'll always opt for a drizzle of honey on top of my halloumi fries and fresh fruit like grapes, berries, or figs next to it. You can also serve fried halloumi as part of a delicious salad like my roasted asparagus and tomato salad or Roasted Vegetable Salad.

The best side dishes to serve with halloumi cheese are garlic bread, Korean corn dog, shakshuka, smoked salmon frittata, eggs in a basket, garden salad, potato pancakes, cucumber salad, roasted cherry tomatoes, grilled zucchini, fresh fruit platter, quinoa salad, stuffed bell peppers, and lemon garlic asparagus.

Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

Why is my halloumi falling apart? ›

Don't slice it too thin, otherwise it will fall apart and also be too dry. About 1cm/0.5 inch thick slices are best. We used a crinkle cutter for ours, give give those grill line effects. Put the halloumi in a non-stick frying pan (no oil is needed).

When grilled, it takes on the rubbery texture that is so popular in a Halloumi and Lountza (cured pork loin) sandwiches; as a barbequed dish in a meze meal; fried with eggs; stuffed in Cypriot ravioli; soft in 'trahana' or avgolemoni soups, or added to pasta dishes.

Place the cooled cheese in an airtight container or wrap it tightly in plastic wrap. Properly stored, cooked halloumi will last about a week in the fridge.

Yes, you can eat halloumi raw, and here's how

There are so many other ideas for using halloumi. If you can restrain yourself from cooking it, here are 3 ways you might like to try raw halloumi, which brings out the best in it.

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely.

I pre heat the pan for 2mins. Water drops dance on the surface. I add some olive oil (about 2tbsp in a 24cm skillet). Stir it around and let it heat then add my halloumi cheese.

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.