This is how to cook halloumi perfectly for summer salads
Halloumi is lauded as one of Europe's most delicious cheeses, and for good reason: it's widely available, quick to cook and versatile.
While it might not find a place beside your favourite Somerset brie on a cheeseboard, it sings in a lightly-dressed salad, or alongside Mediterranean vegetables on the barbecue.
It's easy to cook, but there are plenty of tips and tricks for making it extra delicious, as well as some things to avoid. Learn everything there is to know about cooking with the eastern-Mediterranean cheese with our comprehensive halloumi cooking guide...
What is halloumi cheese?
It might be a ubiquitous vegetarian option at barbecues all over the UK, but what actually is halloumi? The salty cheese is usually made from a mixture of sheep's and goat's milk, although sometimes cow's milk is used, so it's best to check the label. It's thought to have originated in Cyprus, and is popular throughout eastern-Mediterranean cuisine.
Halloumi's most unique feature is its high melting point. Without getting too scientific, this essentially means the cheese keeps its shape, even at very high temperatures. This is what allows it to get beautifully brown and crispy on the outside, and soft on the inside.
It's also why you won't usually catch it raw in recipes; its magic is unlocked when you cook it.
Known to some as 'squeaky cheese', halloumi has a salty flavour that works particularly well with sweeter dressings or sauces. Halloumi also works wonderfully with Mediterranean vegetables like tomatoes, aubergines and peppers. It can be sliced or grated to create little patties, and can transform a simple salad or sandwich into something sun-drenched and delicious.
How to prepare halloumi
If you're cooking with halloumi regularly, you'll know it comes in a salty brine. Make sure to remove it from the packaging completely and pour away the brine. To get the perfect crispy coating, it's best to pat the block of cheese dry with a paper towel.
For extra flavour, you can also marinate halloumi. Olive oil is the best oil to use, and seasonings like garlic, oregano, chilli, thyme and lemon zest work well with the salty flavour of the cheese. If you're marinating your halloumi, you won't need to brush it with oil or put oil in the pan as it's already coated.
How to grill halloumi
Putting halloumi under the grill is a brilliant way to cook the Cypriot cheese, especially if you're catering for a crowd. You can fit far more slices of the so-called squeaky cheese under your grill than you can in a pan.
Set the grill to a medium-high heat.
Cut the halloumi into chunky 1-2cm slices, then lightly brush with olive oil (this will ensure the halloumi turns nice and golden).
Put the slices on a grill rack and grill for 3-5 minutes on each side until browned and crispy.
How to fry halloumi
Pan-frying is one of the tastiest ways to cook halloumi. It creates the most delicious golden crust, and is easy to do.
Set a frying pan over a medium heat and add a drizzle of olive oil to the pan.
Slice your halloumi into chunky 1-2cm slices and add to the pan once the oil is hot, making sure not to overcrowd the pan.
Cook for 2 minutes on each side until golden and crispy.
How to cook halloumi on the BBQ
On a sunny day, there's nothing quite like barbecuing a load of fresh vegetables and a few blocks of halloumi to make a Mediterranean feast. The coals add a layer of smoky depth to the cheese, and it's always a crowd-pleaser.
Light the barbecue and wait for the coals to turn ashy, then make sure you've got a clean grill so the halloumi doesn't stick.
Slice your halloumi into chunky 1-2cm slices and brush lightly with oil.
Lay the halloumi on the grill and cook for 2-3 minutes on each side until you get a lovely charred outside. You can also thread chunks of halloumi onto skewers with other vegetables and cook them the same way.
How to cook halloumi in the air fryer
If you're an air fryer convert, you'll be pleased to hear that it's one of the easiest (and healthiest) ways to cook halloumi. It's pretty hands off, so it's also great for busy weeknight cooking.
Preheat your air fryer to 200°C.
Slice your halloumi into chunky 1-2cm slices.
Put the slices in a single layer in the basket of your air fryer, making sure they're not overlapping.
Cook for 8-10 minutes, flipping halfway.
Can you eat halloumi raw?
If raw halloumi floats your boat, you can absolutely eat it as it comes. However, its texture is much enhanced when it's cooked, so most people prefer to eat it warm. The crunchy outside and soft middle is hard to beat when done well, which is why halloumi is such a crowd-pleasing food.
What goes well with halloumi?
Halloumi is incredibly versatile, so it goes well with lots of different ingredients in many different forms.
When sliced, it makes a deliciously salty topper for leafy salads, or in wraps or sandwiches for a quick Med-inspired lunch.
On the BBQ, it's delicious alongside charred sweet tomatoes and peppers, or slices of marinated courgette and aubergine.
If you fancy a weekend treat, slices of halloumi make for a tasty meat-free burger alongside some garlicky aioli and fresh leaves, or even cut into chips for indulgent halloumi fries.
For something a little different, try grating it to use in fritters or even stuffing for a Sunday lunch with a twist.
In essence, halloumi is a great cheese to have in your fridge at all times. It's quick to cook, versatile and will always make a tasty meal out of limp leaves and a few lost cherry tomatoes.
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