Online searches for halloumi have increased by 83% since 2014 and it’s no wonder, this cheese is just wonderful when it gets a bit of heat on it and especially heat from a BBQ. Waitrose love Halloumi too and have sent over eleven recipes complete with wine pairings. So get grilling.
Thousands more great recipes can be found at www.waitrose.com/recipes.
Warm Halloumi salad with chilli dressing
Preparation time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
Serves: 4
Ingredients
- 3 ripe peaches, halved and stoned
- 250g pack Cypressa Halloumi Cheese
- 2 tbsp groundnut oil
- 3 red or white chicory, quartered lengthways
- 1 pack salad onions, trimmed and cut diagonally into 2cm lengths
- For the chilli dressing
- 1 cherry bomb chilli, deseeded and finely chopped, or a standard red chilli
- 20g pack fresh coriander, roughly chopped
- 5 tbsp Japanese rice vinegar
- 2 tbsp clear honey
Method
- Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
- Cut each peach half into 5 wedges. Pat the cheese dry on kitchen paper, then cut into thin slices using a small sharp knife.
- Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured. Remove from the pan and keep warm.
- Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour. Spoon onto some kitchen paper and keep warm. Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
- Toss all the ingredients together in a warm salad bowl. Pour the chilli dressing over and serve with a seeded bread such as Waitrose Pan Gallego.
Warm halloumi salad
Total time: Ready in 15 minutes
Serves: 2
Ingredients
- 2 tbsp extra virgin olive oil
- 250g pack essential Waitrose Cyrpiot Light Halloumi, sliced into 8
- Zest and juice ½ lemon
- 1 tsp essential Waitrose Dijon Mustard
- 150g essential Waitrose Cherry Tomatoes, halved
- 100g bag essential Waitrose Mixed Salad
Method
- Heat 1 tbsp oil in a large frying pan and fry the halloumi slices for 1–1½ minutes each side until golden.
- Meanwhile, whisk together the remaining oil, zest and juice and the mustard. Add to thepan with the tomatoes and cook for 1 minute.
- Remove the halloumi and set aside. Toss the dressing and tomatoes into the salad and serve topped with the halloumi.
Warm halloumi and fennel salad with a sour cream dressing
Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes
Serves: 4
Ingredients
- 2 small organic fennel bulbs
- 100g half fat sour cream
- 1 small clove garlic, crushed
- 2 tbsp extra virgin olive oil
- 170g bag watercress
- Juice of 1 lemon
- 1½ packs halloumi, sliced lengthways into 12 x 1cm pieces
- ½ x 150g pack prepared pomegranate seeds
Method
- Finely slice the fennel and place in a large bowl of iced water for 10 minutes to help keep it crisp.
- Whisk the sour cream with the garlic and 1 tbsp of olive oil, season with cracked black pepper and set aside. Add water to thin the mixture a little if necessary.
- Drain the fennel and toss with the watercress and the lemon juice in a salad bowl.
- Preheat the barbecue or a griddle pan. Brush the halloumi slices with the remaining tablespoon of olive oil and grill over a medium heat for 2 minutes on either side until charred and golden.
- Top the salad with the halloumi, then scatter with pomegranate seeds before drizzling with the creamy dressing. Serve immediately while the cheese is still hot.
Wine pairing suggestion:
Inama Vigneti di Foscarino Soave Classico
“Complex & powerful Soave that’s not to be missed.â€Â
Halloumi with tomato and herb bulgar wheat salad
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients
- 150g bulgar wheat
- bunch essential Waitrose salad onions, trimmed and finely sliced
- 250g essential Waitrose cherry tomatoes, halved
- ½ essential Waitrose cucumber, diced
- 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
- 25g pack mint, leaves roughly chopped
- 2½ tbsp olive oil
- 1 essential Waitrose lemon, zest and juice
- 1 tbspessential Waitrose tomato purée
- 2 tsp chilli flakes
- 250g pack essential Waitrose halloumi cheese
Method
- Simmer the bulgar wheat in a small pan of salted water for 10-15 minutes, until tender; drain well then fluff up with a fork. Add the salad onions, tomatoes, cucumber and herbs.
- In a small bowl, whisk 2 tbsp oil with the lemon zest and juice, tomato purée and chilliflakes; season, then toss with the salad.
- Heat the remaining ½ tbsp oil in a frying pan over a medium-high heat. Cut the halloumi into 8 slices, then fry for 1-2 minutes on each side, until golden. Divide the salad between 4 plates; top with the cheese.
Wine pairing suggestion:
“Delicate aromas of honey dew & fresh pear on the palate.â€Â
Halloumi with warm lentil salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients
- 2 tbsp olive oil
- 2 essential Waitrose red onions, sliced
- 1 garlic clove, finely sliced
- 4 essential Waitrose tomatoes, cut into wedges
- 400g can essential Waitrose lentils, drained and rinsed
- 1 x ½ tbsp essential Waitrose balsamic vinegar
- 250g halloumi, cut into 8 slices
- 1 x ½ x 25g pack curly leaf parsley, roughly chopped
- 1 x ½ x 25g pack mint, roughly chopped
- 1 x ½ lemon, juice
Method
- Heat 1 tbsp oil in a frying pan over a medium-high heat. Add the onions and fry for 5 minutes until golden. Add the garlic, cook for another minute, then add the tomatoes and cook for 3–4 minutes until starting to colour and soften. Stir in the lentils and vinegar, season, then heat until warmed through.
- Place a griddle pan over a medium-high heat and cook the halloumi for 1–2 minutes on each side.
- Stir the herbs into the lentils and serve with the halloumi, drizzling over the remaining olive oil and the lemon juice.
Wine pairing suggestion:
“A bright, flavoursome Spanish white.â€Â
Halloumi with grilled vegetables
Total time: 15 minutes
Serves: 2
Ingredients
- 150g pack Waitrose Baby Topped Carrots
- 135g pack Waitrose Baby Leeks, trimmed and washed
- 110g pack Waitrose Fine Asparagus
- 2 tbsp extra virgin olive oil
- Juice 1 lemon
- 1 tsp Dijon mustard
- 250g pack essential Waitrose Cypriot Light Halloumi, cut into 6 slices
Method
- Mix the vegetables in a large bowl with 1 tbsp oil and seasoning. Place the carrots and leeks on a hot griddle pan and cook for 4 minutes. Remove the leeks and add the asparagus, and cook for a further 4 minutes until tender.
- Whisk together the remaining oil, lemon juice and mustard in a large bowl, then toss in the vegetables.
- Meanwhile, brush the halloumi with a little oil, add to the griddle pan and cook for 1 minute each side until scored. Place on top of the griddled vegetables and serve.
Halloumi and pesto ciabatta
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minues
Serves: 2
Ingredients
- 2 ciabatta rolls
- 1 red pepper, cut into 8 slices
- 250g pack essential Waitrose Cypriot Light Halloumi, cut into 8 slices
- 2 tsp olive oil
- 1 tbsp Waitrose Green Pesto with Basil
- Handful wild rocket
- 1 Jack Hawkins tomato, sliced into 4
Method
- Preheat the oven to 200°C, gas mark 6. Bake the rolls for 8-10 minutes.
- Toss the pepper and halloumi in the oil and coat evenly. Griddle the peppers, 4 minutes each side, remove and keep warm in a large bowl, then griddle the halloumi for 1 minute each side and add to the bowl. Toss in the pesto.
- Cut the rolls in half and brush the cut sides with oil and griddle for 1 minute to toast. Top each with rocket, a slice of tomato, 2 slices of halloumi and peppers.
Carrot, courgette and halloumi salad with ginger and sesame
Preparation time: 15 minutes, plus marinating
Cooking time: 10 minutes
Total time: 25 minutes, plus marinating
Serves: 2 – 4
Ingredients
- 2 tbsp light olive oil
- 1 tsp toasted sesame oil
- 1 1â„2 tbsp cider vinegar
- 1 tbsp light brown soft sugar
- 1 tbsp light soy sauce
- 1 tsp finely grated fresh root ginger
- 1 courgette
- 4 large carrots (about 450g), peeled
- 50g cashew nuts
- 1 tbsp sesame seeds
- 250g halloumi, cut into 1cm slices
Method
- Whisk the oils, vinegar, sugar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or mandoline, peel ribbons of the courgette and carrot into the bowl; finely slice the cores. Toss in the dressing, then set aside to marinate while you prepare everything else.
- Heat a large non-stick frying pan over a medium heat. Toast the cashew nuts for 3-4 minutes, until golden; set aside. Next toast the sesame seeds for 2-3 minutes, stirring often until golden; set aside with the nuts. Fry the halloumi for 1-2 minutes on each side until golden.
- Lift the vegetables from the dressing and put on a platter or plates. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if liked.
Wine pairing suggestion:
“Classic wine from central Italy with apple & peach flavours.â€Â
Autumn halloumi salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients
- 8 portabella mushrooms, cut into wedges
- 2 tbsp olive oil
- ½ tsp coriander seeds, crushed
- 250g cherry tomatoes
- 1 red chilli, deseeded and sliced
- 1 garlic clove, crushed
- 200g curly kale
- 200g Cypressa halloumi lite, sliced
- ½ lemon, juice
Method
- Preheat the grill to high. Toss the mushrooms with 1 tbsp olive oil and the coriander seeds. Grill for 2-3 minutes, then add the tomatoes and grill for 3 minutes until the skins have just burst.
- Mix the chilli with the remaining oil. Over a high heat, fry half the chilli oil with the garlic for 1 minute. Add the kale and fry for 2 minutes more. Lower the heat, cover and cook for 10 minutes, stirring occasionally, until tender.
- Grill the halloumi for 1-2 minutes on each side. Toss the vegetables with the lemon juice; season and serve with the cheese and a drizzle of the remaining chilli oil.
Mediterranean roasted halloumi with basil dressing
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Serves: 4
Ingredients
- 500g essential Waitrose New Potatoes, halved lengthways
- Pack of 3 essential Waitrose Mixed Peppers, seeds removed, sliced
- 1 tbsp lemon-infused olive oil
- 25g pack basil, stalks removed
- Zest of ½ lemon, plus squeeze of juice
- 125g cherry tomatoes, halved
- ½ x 250g pack essential Waitrose Cypriot Light Halloumi, thickly sliced
Method
- Preheat the oven to 200°C, gas mark 6. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers.
- Place the olive oil, basil leaves, lemon zest and juice into a small blenderwith some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20minutes.
- Turn up the heat to 220°C, gas mark 7. Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the cheese is golden brown. Serve straightaway.
Wine pairing suggestion:
Waitrose Chilean Sauvignon Blanc
“Created from Valdivieso’s young vineyard plantings.â€Â
Mediterranean-style pan-fried cheese with minty couscous salad
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Serves: 4
Ingredients
- 250g essential Waitrose couscous
- 1 tsp ground cumin
- 2 tbsp Cooks’ Ingredients Sundried Tomato Paste
- 1 red onion, chopped
- 2 tomatoes, chopped
- 1 clove garlic, finely chopped
- 25g pack fresh mint, roughly chopped
- 1 lemon, juice and finely grated zest
- 2 tbsp olive oil
- 200g halloumi or kefalotyri cheese, cut into strips
- 1 tbsp plain flour
Method
- Place the couscous in a large bowl and stir in the cumin, sundried tomato paste, onion and tomatoes. Pour over enough boiling water to just cover and set aside.
- Meanwhile, combine the garlic and mint, and stir in the lemon zest and juice, and 1 tbsp of the olive oil.
- Heat the remaining oil in a large non-stick frying pan. Dust the cheese strips lightly with flour and cook for 3-4 minutes on each side until crusty and golden brown.
- Fluff up the couscous with a fork and stir through the cooked cheese and mint dressing. Serve warm.