halloumi cheese recipe
- The Best halloumi cheese recipe
- Grilled Halloumi Cheese with Mediterranean Veggies
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Grilled Halloumi Cheese with Mediterranean Veggies Works
- ❓ Frequently Asked Questions About Grilled Halloumi Cheese with Mediterranean Veggies
The Best halloumi cheese recipe
This recipe is also one of those things that works perfectly for both casual days and special occasions. Whether you’re hosting a dinner party with friends or just want something quick and satisfying for the family, halloumi makes everything better. It’s leaner than many cheeses because it’s made from a mix of water and whey, so it’s lower in fat while still delivering that rich flavor. Plus, it’s a great way to sneak in some protein if you’re watching what you eat—my husband and I both appreciate that. And the kids? They’ll eat it straight off the grill or toss it into a salad without a second thought. It’s that kind of reliable, crowd-pleasing ingredient that never lets you down.
Grilled Halloumi Cheese with Mediterranean Veggies
A delicious and healthy dish featuring grilled halloumi cheese paired with roasted Mediterranean vegetables. Perfect for a light yet satisfying meal.
🥘Ingredients
- 1 block halloumi cheese (14 oz / 400g)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 2 zucchinis, sliced
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried thyme
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. -
2
In a small bowl, mix olive oil, smoked paprika, and dried oregano. Rub this mixture all over the halloumi cheese, then set aside. -
3
In another bowl, combine olive oil, garlic powder, dried thyme, salt, and pepper for the vegetable marinade. -
4
Toss the sliced zucchinis, bell peppers, red onion, and cherry tomatoes in the vegetable marinade. Spread them evenly on the prepared baking sheet. -
5
Place the halloumi slices on the baking sheet, ensuring they are not touching each other. -
6
Bake for 15 minutes, then flip the vegetables and halloumi, and bake for another 15-20 minutes until the halloumi is golden and vegetables are tender. -
7
While the vegetables are baking, mix olive oil, lemon juice, and honey in a small bowl to make the dressing. -
8
Once done, let the halloumi and vegetables cool slightly, then drizzle with the lemon dressing before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Baking sheet
- Oven
- Grill pan or grill
- Tongs
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, grill the halloumi on a separate grill pan for 2-3 minutes per side before baking.
- Substitute any vegetables you prefer, such as eggplant or mushrooms.
- Ensure halloumi is fully cooked through but not overcooked to avoid a rubbery texture.
Watch Video Of How Grilled Halloumi Cheese with Mediterranean Veggies Works
❓ Frequently Asked Questions About Grilled Halloumi Cheese with Mediterranean Veggies
What is the key difference between traditional halloumi and store-bought halloumi?
The key difference lies in the preparation process. Traditional halloumi is made from a mixture of sheep’s or goat’s milk (often 50-50 ratio) heated to around 90°C (194°F) and then strained through a fine cloth to remove excess whey. The result is a dense, firm, and slightly salty cheese that doesn’t melt easily. Store-bought halloumi is typically pasteurized and processed differently, sometimes with added stabilizers, which can make it slightly softer and less firm when grilled.
Why does halloumi not melt when grilled, while other cheeses do?
Halloumi’s unique texture comes from its high protein and fat content (around 30% protein and 20% fat) and the way it’s processed. The heat treatment and straining create a structure that retains its shape when cooked, preventing it from melting or breaking apart. Other cheeses like mozzarella or cheddar have lower protein levels and higher moisture content, which cause them to melt when heated.
How long should I grill halloumi for, and what temperature should I use?
Grill halloumi over medium-high heat (around 375°F/190°C) for about 3-5 minutes per side, depending on thickness. Start with a low-medium heat to prevent burning, then increase slightly if needed. For extra crispiness, broil for the last 30 seconds. Avoid overcrowding the grill to ensure even cooking.
Can I make halloumi at home without a cheese wheel or strainer?
Yes! You can make halloumi without specialized tools by using a fine-mesh sieve or cheesecloth. Heat the milk to 90°C (194°F), stir in salt, and let it thicken like pudding. Once firm, pour it into a colander lined with cheesecloth, cover with a weight (like a plate and bowl), and let drain for 2-4 hours until it’s dry enough to handle. Press it gently to remove excess whey.
What are the best ways to season halloumi before grilling?
While halloumi is naturally salty, you can enhance its flavor with simple seasonings:
– Fresh herbs: Drizzle with olive oil, sprinkle with fresh dill, oregano, or thyme.
– Spices: Rub with smoked paprika, garlic powder, or a pinch of cayenne for heat.
– Citrus zest: Add lemon or orange zest for brightness.
– Garlic & chili: Mix minced garlic with a little chili flakes and olive oil before grilling.
Avoid over-salting, as halloumi is already quite salty.
