Zesty, salty, and irresistibly crispy—halloumi cheese is the star ingredient that transforms simple meals into extraordinary ones. Whether you’re craving quick weeknight dinners, vibrant salads, or cozy comfort food, these 20 recipes showcase halloumi’s versatility. Get ready to sizzle, flip, and delight your taste buds as you explore these delicious ideas. Let’s dive in and find your new favorite dish!
Grilled Halloumi with Honey and Thyme
Bold, salty halloumi transforms when kissed by fire and honey. This quick grilled cheese needs just three ingredients to shine. Perfect for last-minute appetizers or lazy summer dinners.
Ingredients
– 8 oz block of firm halloumi cheese
– 2 tbsp golden wildflower honey
– 1 tbsp fresh thyme leaves
– 1 tbsp extra virgin olive oil
Instructions
1. Pat the 8 oz halloumi block completely dry with paper towels.
2. Slice halloumi into ½-inch thick rectangles.
3. Brush both sides of each slice lightly with 1 tbsp extra virgin olive oil.
4. Heat a grill pan or outdoor grill to medium-high (400°F).
5. Place halloumi slices on the hot grill, listening for the immediate sizzle.
6. Grill for 2-3 minutes until deep golden grill marks appear.
7. Flip carefully using tongs when the bottom releases easily from the grill.
8. Grill second side for 2-3 minutes until both sides have defined char marks.
9. Transfer grilled halloumi to a serving plate immediately.
10. Drizzle warm cheese with 2 tbsp golden wildflower honey while still hot.
11. Scatter 1 tbsp fresh thyme leaves over the honey-glazed cheese.
12. Serve immediately while the halloumi is still warm and slightly softened. Vibrant grill marks contrast with the glossy honey glaze. The squeaky cheese texture gives way to creamy warmth inside. Try serving over bitter greens or alongside stone fruits for surprising pairings.
Halloumi and Watermelon Salad
Exciting summer flavors come together in this vibrant salad that balances salty, sweet, and fresh elements perfectly. Every bite delivers contrasting textures and temperatures that make it unforgettable. This dish comes together quickly for impressive results with minimal effort.
Ingredients
– 8 ounces firm halloumi cheese, sliced into ½-inch thick pieces
– 4 cups seedless watermelon chunks, cut into 1-inch cubes
– ¼ cup extra virgin olive oil
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup fresh mint leaves, roughly torn
– ¼ cup toasted pumpkin seeds
Instructions
1. Pat halloumi slices completely dry with paper towels to ensure proper browning.
2. Heat a large non-stick skillet over medium-high heat for 2 minutes until hot.
3. Place halloumi slices in the dry skillet, cooking for 2-3 minutes per side until golden brown with visible grill marks.
4. Remove halloumi from skillet and let cool on a cutting board for 5 minutes before cubing.
5. Cut cooled halloumi into 1-inch cubes that match the watermelon size.
6. Arrange watermelon chunks on a large serving platter in a single layer.
7. Whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl until fully emulsified.
8. Drizzle half the dressing evenly over the watermelon base.
9. Scatter halloumi cubes evenly across the dressed watermelon.
10. Pour remaining dressing over the halloumi and watermelon combination.
11. Sprinkle torn mint leaves and toasted pumpkin seeds over the entire salad.
12. Serve immediately while halloumi is still slightly warm from cooking.
Nothing beats the contrast of warm, salty halloumi against cool, sweet watermelon. The crispy pumpkin seeds add satisfying crunch while the mint provides refreshing bursts of flavor. For a stunning presentation, layer this salad in a clear glass bowl to showcase the vibrant red and white colors.
Halloumi Fries with Garlic Aioli
Tantalizingly crispy on the outside with a satisfyingly squeaky interior, these halloumi fries deliver restaurant-quality appeal with minimal effort. The salty cheese pairs perfectly with the creamy garlic aioli for a snack that disappears fast. You’ll want to make a double batch once you taste that golden crunch.
Ingredients
– 8 ounces of firm halloumi cheese, sliced into ½-inch thick sticks
– ½ cup of all-purpose flour for dredging
– 2 large eggs, beaten until smooth
– 1 cup of panko breadcrumbs for maximum crunch
– ½ cup of high-smoke-point vegetable oil for frying
– ½ cup of quality mayonnaise
– 2 cloves of fresh garlic, minced to a paste
– 1 tablespoon of fresh lemon juice
– 1 teaspoon of Dijon mustard for tang
Instructions
1. Pat the halloumi sticks completely dry with paper towels to ensure proper coating adhesion.
2. Dredge each halloumi stick in the all-purpose flour, shaking off any excess.
3. Dip the floured halloumi into the beaten eggs, coating all surfaces evenly.
4. Press the egg-coated halloumi into the panko breadcrumbs, creating a thick crust on all sides.
5. Heat the vegetable oil in a heavy-bottomed skillet to 375°F, verified with a deep-fry thermometer.
6. Fry the breaded halloumi in batches for 90 seconds per side until deep golden brown.
7. Transfer the fried halloumi to a wire rack set over a baking sheet to maintain crispness.
8. Combine the mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard in a small bowl.
9. Whisk the aioli ingredients vigorously for 60 seconds until completely smooth and emulsified.
Golden and irresistible straight from the fryer, these fries offer a satisfying contrast between the shatteringly crisp coating and the warm, stretchy cheese interior. The sharp garlic aioli cuts through the saltiness beautifully. Serve them piled high with a sprinkle of smoked paprika or alongside a crisp Greek salad for a complete meal.
Halloumi and Avocado Toast
Looking for a satisfying lunch that comes together in minutes? Loaded with crispy halloumi and creamy avocado, this toast delivers both texture and flavor in every bite. Let’s get cooking.
Ingredients
– 4 thick slices of crusty sourdough bread
– 8 oz block of firm halloumi cheese
– 2 ripe Hass avocados
– 2 tbsp rich extra virgin olive oil
– 1 tsp flaky sea salt
– ½ tsp freshly cracked black pepper
– 1 tbsp fresh lemon juice
– ¼ cup microgreens
Instructions
1. Slice the halloumi cheese into ½-inch thick pieces.
2. Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering.
3. Place halloumi slices in the hot skillet without crowding.
4. Cook halloumi for 2-3 minutes per side until golden brown and crispy.
5. Remove halloumi from skillet and drain on paper towels to absorb excess oil.
6. Toast sourdough bread slices in a toaster or oven at 400°F for 4-5 minutes until crisp and lightly browned.
7. Cut avocados in half, remove pits, and scoop flesh into a small bowl.
8. Mash avocados with a fork until slightly chunky.
9. Stir in lemon juice, remaining olive oil, sea salt, and black pepper.
10. Spread mashed avocado mixture evenly over toasted sourdough slices.
11. Arrange crispy halloumi slices on top of the avocado spread.
12. Garnish with fresh microgreens.
Keep each element distinct for maximum texture contrast—the crisp bread, creamy avocado, and squeaky halloumi create a satisfying mouthfeel. The salty cheese balances perfectly with the rich avocado, making this equally great for brunch or a quick dinner. Try drizzling with hot honey for an extra flavor dimension.
Halloumi Stuffed Peppers
Now, let’s make these halloumi-stuffed peppers—a vegetarian main that’s surprisingly hearty and packed with Mediterranean flavors. Need a quick, impressive dish? This one delivers big on texture and taste without fuss.
Ingredients
– 4 large bell peppers, any color, with firm, glossy skins
– 8 ounces halloumi cheese, cut into ½-inch cubes
– 1 cup cooked quinoa, fluffy and cooled
– ½ cup sun-dried tomatoes in olive oil, finely chopped
– ¼ cup fresh basil leaves, thinly sliced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon dried oregano, fragrant and crushed
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Brush the inside of each pepper half lightly with 1 tablespoon of the extra virgin olive oil.
4. In a medium bowl, combine the cubed halloumi, cooked quinoa, sun-dried tomatoes, sliced basil, dried oregano, sea salt, and black pepper.
5. Tip: Gently fold the mixture to keep the halloumi cubes intact for better texture.
6. Divide the filling evenly among the pepper halves, pressing it down lightly.
7. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
8. Bake for 25–30 minutes, until the peppers are tender and the halloumi is golden at the edges.
9. Tip: For extra browning, switch to broil for the final 2–3 minutes, watching closely to avoid burning.
10. Let the peppers rest for 5 minutes before serving to allow the filling to set.
11. Tip: Sprinkle with additional fresh basil right before serving for a burst of freshness.
Buttery, golden halloumi contrasts with the sweet, softened peppers, while the quinoa adds a subtle nuttiness. Serve these warm with a crisp green salad or atop a bed of lemony couscous for a complete meal. The salty cheese and herby filling make each bite satisfyingly robust.
Halloumi and Mushroom Skewers
Looking for a quick vegetarian grill option that doesn’t sacrifice flavor? These halloumi and mushroom skewers deliver salty, savory satisfaction in under 30 minutes. Let’s get straight to the recipe.
Ingredients
– 8 ounces firm halloumi cheese, cut into 1-inch cubes
– 16 ounces cremini mushrooms, stems trimmed
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, finely minced
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper in a large bowl.
3. Add the halloumi cubes and whole mushrooms to the marinade, tossing gently to coat completely.
4. Thread the marinated halloumi and mushrooms alternately onto metal or soaked wooden skewers.
5. Place the skewers directly on the preheated grill grate.
6. Grill for 3-4 minutes until golden grill marks appear on the bottom.
7. Flip the skewers using tongs and grill for another 3-4 minutes until the cheese is lightly charred and mushrooms are tender.
8. Remove the skewers from the grill and immediately sprinkle with fresh parsley.
Finally, these skewers offer a satisfying contrast between the crispy, salty halloumi and earthy, juicy mushrooms. Serve them over lemon-herb quinoa or stuff into warm pita bread with tzatziki for a complete meal.
Halloumi Tacos with Lime Crema
Ready for a vegetarian taco night that delivers serious satisfaction? These halloumi tacos feature crispy, salty cheese paired with vibrant lime crema. They come together in under 30 minutes for a weeknight meal that feels special.
Ingredients
– 8 oz block of firm halloumi cheese
– 8 small corn tortillas
– 1/2 cup sour cream
– 2 tbsp fresh lime juice
– 1 tsp lime zest
– 1/4 cup chopped fresh cilantro
– 1/2 cup finely shredded red cabbage
– 1/4 cup thinly sliced red onion
– 1 tbsp extra virgin olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
Instructions
1. Cut the halloumi block into 1/4-inch thick slices.
2. Whisk together sour cream, fresh lime juice, and lime zest in a small bowl until smooth.
3. Heat a large non-stick skillet over medium-high heat for 2 minutes.
4. Add extra virgin olive oil to the hot skillet and swirl to coat.
5. Arrange halloumi slices in a single layer in the skillet.
6. Cook halloumi for 3-4 minutes until golden brown and crispy on the bottom.
7. Flip each halloumi slice using tongs.
8. Sprinkle smoked paprika and garlic powder evenly over the halloumi.
9. Cook for another 3-4 minutes until the second side is golden brown and crispy.
10. Transfer cooked halloumi to a paper towel-lined plate to drain excess oil.
11. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Place two warm tortillas on each serving plate.
13. Divide crispy halloumi slices evenly among the tortillas.
14. Top each taco with finely shredded red cabbage and thinly sliced red onion.
15. Drizzle lime crema generously over the fillings.
16. Sprinkle chopped fresh cilantro over the assembled tacos.
Perfectly crispy halloumi provides a satisfying chew against the cool, crunchy cabbage. The lime crema cuts through the saltiness with bright acidity. Pile these high with extra toppings or serve alongside black beans for a complete meal.
Halloumi Burger with Tzatziki
Craving a burger that breaks the mold? Crispy, salty halloumi cheese takes center stage in this Mediterranean-inspired sandwich. Creamy tzatziki and fresh vegetables create the perfect cooling contrast.
Ingredients
– 8 oz block of firm halloumi cheese
– 1/2 cup thick Greek yogurt
– 1 medium cucumber, peeled and finely grated
– 2 tbsp fresh lemon juice
– 1 tbsp extra virgin olive oil
– 2 garlic cloves, minced
– 1 tbsp chopped fresh dill
– 4 soft burger buns
– 2 ripe tomatoes, sliced
– 1/2 red onion, thinly sliced
– 4 large butter lettuce leaves
Instructions
1. Slice the halloumi block into 4 equal rectangular pieces, each about 1/2-inch thick.
2. Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.
3. Combine Greek yogurt, squeezed cucumber, lemon juice, minced garlic, and chopped dill in a medium bowl.
4. Season tzatziki with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then refrigerate for 15 minutes to allow flavors to meld.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Cook halloumi slices for 2-3 minutes per side until golden brown with crispy edges.
7. Lightly toast burger buns in a dry skillet or toaster until warm and slightly crisp.
8. Spread 2 tablespoons of tzatziki on the bottom half of each bun.
9. Place one butter lettuce leaf on top of the tzatziki.
10. Add 2-3 tomato slices and several red onion rings over the lettuce.
11. Position one hot halloumi slice directly on the vegetables.
12. Top with remaining bun halves and serve immediately.
Fantastically crispy halloumi provides satisfying chew against the cool, creamy tzatziki. The fresh vegetables add crunch and brightness that cuts through the salty cheese. For a summer twist, serve with grilled lemon wedges to squeeze over the burger just before eating.
Halloumi and Sweet Potato Hash
Ditch your boring breakfast routine with this hearty halloumi and sweet potato hash. Crispy pan-fried cheese cubes mingle with caramelized sweet potatoes and aromatic spices for a satisfying one-pan meal that works perfectly for brunch or dinner.
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 8 ounces halloumi cheese, cut into ½-inch cubes
– 1 large yellow onion, finely chopped
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon coarse sea salt
– 2 tablespoons fresh parsley, chopped
– 4 farm-fresh eggs
Instructions
1. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced sweet potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip sweet potatoes and continue cooking for another 6-7 minutes until tender when pierced with a fork.
4. Push sweet potatoes to one side of the skillet and add remaining olive oil to the empty space.
5. Add chopped onion and cook for 3-4 minutes until translucent and lightly browned at the edges.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not burned.
7. Combine all ingredients in the skillet and sprinkle with smoked paprika, black pepper, and sea salt.
8. Create 4 wells in the hash mixture using the back of a spoon.
9. Crack one egg into each well and cover the skillet with a lid.
10. Cook eggs for 4-5 minutes until whites are set but yolks remain runny.
11. Remove skillet from heat and immediately scatter halloumi cubes over the hot hash.
12. The residual heat will gently warm the cheese without making it rubbery.
13. Garnish with fresh parsley before serving directly from the skillet.
Serve this hash straight from the skillet while the halloumi is still warm and slightly softened. The contrast between the crispy sweet potatoes and creamy egg yolks creates a perfect textural balance. For a fresh twist, top with sliced avocado or a drizzle of hot sauce right before serving.
Halloumi and Chickpea Curry
Get ready for a flavor-packed vegetarian dinner that comes together in under 30 minutes. Golden-brown halloumi cheese meets creamy chickpeas in a vibrant coconut curry sauce. This satisfying dish delivers both protein and bold spices in every bite.
Ingredients
– 1 tablespoon rich coconut oil
– 1 medium yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 tablespoon fragrant curry powder
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can firm chickpeas, drained and rinsed
– 1 (14-ounce) can creamy coconut milk
– 8 ounces firm halloumi cheese, cut into 1/2-inch cubes
– 1/4 cup chopped fresh cilantro
– 1 tablespoon fresh lime juice
Instructions
1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
4. Sprinkle curry powder and smoked paprika over the onion mixture, toasting for 30 seconds to deepen flavors.
5. Add drained chickpeas, tossing to coat evenly with spices.
6. Pour in coconut milk, stirring to combine all ingredients.
7. Bring curry to a gentle simmer, then reduce heat to medium-low.
8. Cook uncovered for 10 minutes, stirring occasionally, until sauce slightly thickens.
9. While sauce simmers, pat halloumi cubes dry with paper towels to ensure proper browning.
10. Heat a separate non-stick skillet over medium-high heat.
11. Add halloumi cubes in a single layer, cooking for 2-3 minutes per side until golden brown.
12. Transfer browned halloumi to the simmering curry sauce.
13. Stir in fresh lime juice and chopped cilantro just before serving. Firm halloumi maintains its satisfying chew against the creamy coconut sauce, while chickpeas add hearty texture. For a complete meal, serve over fluffy basmati rice or with warm naan bread to soak up every bit of the spiced sauce.
Halloumi and Beetroot Salad
Zesty and vibrant, this halloumi and beetroot salad brings Mediterranean flavors to your table in minutes. Perfect for lunch or a light dinner, it balances salty cheese with earthy sweetness. You’ll love the colorful presentation and satisfying textures.
Ingredients
– 8 ounces firm halloumi cheese, sliced into ½-inch thick pieces
– 2 cups roasted beetroot, cut into ½-inch cubes
– 4 cups fresh baby arugula
– ¼ cup toasted walnuts, roughly chopped
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon raw honey
– ½ teaspoon flaky sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat a non-stick skillet over medium-high heat for 2 minutes until hot.
2. Place halloumi slices in the dry skillet, cooking for 2-3 minutes per side until golden brown with visible grill marks.
3. Flip halloumi using tongs when the bottom releases easily from the pan.
4. Transfer cooked halloumi to a paper towel-lined plate to absorb excess oil.
5. Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl until emulsified.
6. Arrange baby arugula as the base in a large serving bowl.
7. Scatter roasted beetroot cubes evenly over the arugula.
8. Place warm halloumi slices on top of the beetroot layer.
9. Sprinkle toasted walnuts over the salad.
10. Drizzle the dressing evenly across the entire salad just before serving. Golden and crisp halloumi contrasts beautifully with the tender beetroot and peppery arugula. The warm cheese slightly wilts the greens while the walnuts add essential crunch. Serve immediately with crusty bread to soak up the vibrant dressing.
Halloumi and Zucchini Fritters
Vibrant and satisfying, these halloumi and zucchini fritters deliver crispy edges with a soft, cheesy center. Perfect for quick lunches or appetizer spreads, they come together in under 30 minutes. You’ll love the salty punch from the halloumi paired with fresh zucchini.
Ingredients
– 2 cups coarsely grated fresh zucchini
– 1 cup crumbled firm halloumi cheese
– ½ cup all-purpose flour
– 2 large farm-fresh eggs
– ¼ cup finely chopped fresh dill
– 2 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– ½ tsp flaky sea salt
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine squeezed zucchini, crumbled halloumi, all-purpose flour, eggs, fresh dill, black pepper, and sea salt in a large mixing bowl.
3. Mix with a fork until all ingredients are fully incorporated and a thick batter forms.
4. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Drop ¼-cup portions of batter into the hot skillet, spacing them 2 inches apart.
6. Cook fritters for 3-4 minutes until golden brown and crisp around the edges.
7. Flip fritters carefully using a thin spatula and cook for another 3-4 minutes.
8. Transfer cooked fritters to a wire rack to maintain crispness rather than a plate.
9. Repeat with remaining batter, adding more oil if needed between batches.
10. Serve immediately while hot and crispy.
Yield golden-brown fritters with audible crunch when bitten. The halloumi creates satisfying salty pockets against the fresh zucchini. Try stacking them with sliced tomatoes and a dollop of Greek yogurt for a complete meal.
Halloumi and Lentil Stuffed Eggplant
Very few vegetarian dishes deliver such satisfying texture contrasts as this Mediterranean-inspired creation. Vibrant eggplants transform into tender vessels for a savory filling that balances creamy and crispy elements perfectly. You’ll appreciate how simple ingredients create complex flavors with minimal effort.
Ingredients
– 2 large globe eggplants
– 3 tablespoons rich extra virgin olive oil
– 1 cup cooked brown lentils
– 8 ounces firm halloumi cheese, cubed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh parsley
– ½ cup panko breadcrumbs
Instructions
1. Preheat your oven to 400°F.
2. Slice eggplants in half lengthwise using a sharp chef’s knife.
3. Scoop out the flesh from each eggplant half, leaving ½-inch thick shells.
4. Brush eggplant shells with 1 tablespoon olive oil and place cut-side up on baking sheet.
5. Roast eggplant shells for 15 minutes until slightly softened.
6. Chop the scooped eggplant flesh into ½-inch pieces.
7. Heat remaining olive oil in large skillet over medium heat.
8. Sauté diced onion for 5 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in chopped eggplant flesh and cook for 8 minutes until tender.
11. Mix in cooked lentils, smoked paprika, and black pepper.
12. Remove skillet from heat and fold in halloumi cubes and parsley.
13. Spoon filling mixture into roasted eggplant shells.
14. Sprinkle panko breadcrumbs evenly over each stuffed eggplant.
15. Bake at 400°F for 20 minutes until breadcrumbs are golden brown.
16. Rest stuffed eggplants for 5 minutes before serving. Really, the magic happens when you cut into the crisp breadcrumb topping to reveal the melty halloumi and earthy lentils beneath. Resist slicing immediately—those 5 minutes of resting ensure the flavors fully meld together. Roasted cherry tomatoes or a simple arugula salad make excellent accompaniments to balance the rich, savory filling.
Halloumi and Tomato Bruschetta
Nailing the perfect appetizer doesn’t require fancy techniques. Halloumi and Tomato Bruschetta combines salty, squeaky cheese with bright, juicy tomatoes for a crowd-pleasing bite. This version comes together in under 20 minutes for maximum flavor with minimal effort.
Ingredients
– 1 loaf crusty artisan bread
– 8 ounces firm halloumi cheese
– 2 large ripe heirloom tomatoes
– 3 tablespoons rich extra virgin olive oil
– 2 cloves fresh garlic
– 1/4 cup fresh basil leaves
– 1 tablespoon zesty lemon juice
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon cracked black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the crusty artisan bread into 1/2-inch thick pieces.
3. Arrange bread slices in a single layer on a baking sheet.
4. Toast bread in the oven for 5-7 minutes until golden and crisp.
5. Cut the firm halloumi cheese into 1/4-inch thick slices.
6. Heat 1 tablespoon of rich extra virgin olive oil in a skillet over medium-high heat.
7. Cook halloumi slices for 2-3 minutes per side until deeply golden brown.
8. Remove halloumi from skillet and drain on paper towels. Tip: Don’t move the cheese until it releases easily from the pan for perfect browning.
9. Dice the ripe heirloom tomatoes into 1/2-inch pieces.
10. Mince the fresh garlic cloves finely.
11. Chop the fresh basil leaves into thin ribbons.
12. Combine diced tomatoes, minced garlic, and chopped basil in a medium bowl.
13. Add remaining 2 tablespoons of rich extra virgin olive oil to the bowl.
14. Squeeze 1 tablespoon of zesty lemon juice over the tomato mixture.
15. Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon cracked black pepper.
16. Gently toss the tomato mixture to combine. Tip: Let the tomato mixture sit for 5 minutes to allow flavors to meld.
17. Place one slice of golden halloumi on each toasted bread slice.
18. Top each bruschetta with a generous spoonful of the tomato mixture. Tip: Assemble just before serving to keep the bread crisp.
19. Arrange bruschetta on a serving platter.
Ultimate texture comes from the crisp bread against the squeaky, salty halloumi. The juicy tomatoes burst with freshness while the garlic and basil add aromatic depth. Serve these immediately with a crisp white wine for the perfect summer appetizer.
Halloumi and Pineapple Kebabs
Warm weather calls for these vibrant halloumi and pineapple kebabs that come together in minutes. Their sweet-savory balance makes them perfect for quick weeknight dinners or backyard gatherings. You’ll love how the cheese gets crispy while the fruit caramelizes beautifully.
Ingredients
– 1 pound firm halloumi cheese, cut into 1-inch cubes
– 2 cups fresh pineapple chunks, about 1-inch pieces
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons fresh lime juice
– ¼ cup chopped fresh cilantro leaves
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F.
2. Pat the halloumi cheese cubes completely dry with paper towels to ensure proper browning.
3. Thread halloumi cubes and pineapple chunks alternately onto metal or soaked wooden skewers, leaving small gaps between pieces.
4. Whisk together the extra virgin olive oil, smoked paprika, sea salt, and black pepper in a small bowl.
5. Brush the oil mixture evenly over all sides of the assembled kebabs using a pastry brush.
6. Place kebabs directly on the preheated grill grates and cook for 3-4 minutes until grill marks appear.
7. Flip kebabs carefully using tongs and cook for another 3-4 minutes until the halloumi is golden brown and slightly crispy.
8. Remove kebabs from the grill and immediately drizzle with fresh lime juice using a spoon.
9. Sprinkle the chopped cilantro evenly over the hot kebabs just before serving.
Golden-brown halloumi offers a satisfying squeak against juicy, caramelized pineapple in every bite. The smoky paprika and bright lime cut through the richness perfectly. Serve these straight from the grill over cilantro-lime rice or stuff into warm tortillas for a quick twist.
Halloumi and Quinoa Stuffed Bell Peppers
Nailing the perfect vegetarian main dish just got easier. These stuffed peppers combine crispy halloumi with fluffy quinoa for a satisfying meal that pleases everyone at the table. You’ll love the contrast of textures and Mediterranean flavors in every bite.
Ingredients
– 4 large, vibrant bell peppers (mixed colors)
– 1 cup uncooked, fluffy quinoa
– 8 ounces firm, briny halloumi cheese
– 2 tablespoons rich extra virgin olive oil
– 1 medium sweet yellow onion
– 3 cloves aromatic garlic
– 1 teaspoon dried, fragrant oregano
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup chopped, fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer until water runs clear.
3. Cook quinoa according to package directions until tender and fluffy.
4. Cut 4 bell peppers in half lengthwise and remove all seeds and membranes.
5. Place pepper halves cut-side up on a baking sheet lined with parchment paper.
6. Dice 1 yellow onion into 1/4-inch pieces.
7. Mince 3 garlic cloves finely.
8. Cube 8 ounces halloumi cheese into 1/2-inch pieces.
9. Heat 2 tablespoons olive oil in a large skillet over medium heat.
10. Sauté diced onion for 5 minutes until translucent and fragrant.
11. Add minced garlic and cook for 1 minute until golden and aromatic.
12. Stir in cubed halloumi and cook for 4 minutes until golden brown and crispy on the edges.
13. Mix in cooked quinoa, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
14. Remove skillet from heat and stir in 1/4 cup chopped parsley.
15. Spoon the quinoa-halloumi mixture evenly into the pepper halves.
16. Bake at 375°F for 25 minutes until peppers are tender and slightly charred at the edges.
17. Let rest for 5 minutes before serving to allow flavors to meld.
The baked peppers become tender yet maintain a satisfying bite, while the halloumi develops a crispy exterior that contrasts beautifully with the fluffy quinoa. Serve these warm with a drizzle of good olive oil and fresh lemon wedges for brightness, or pair with a simple arugula salad for a complete meal.
Halloumi and Corn Fritters
Kickstart your meal prep with these satisfying halloumi and corn fritters—they come together quickly and deliver a perfect balance of salty cheese and sweet corn in every bite. Keep the texture light and crispy by handling the batter minimally and frying at just the right temperature. These versatile fritters work equally well as a hearty breakfast, easy lunch, or crowd-pleasing appetizer.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
– 2 large farm-fresh eggs
– ½ cup whole milk
– 8 ounces halloumi cheese, grated
– 1 cup sweet corn kernels
– 2 tablespoons chopped fresh chives
– Vegetable oil for frying
Instructions
1. Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon smoked paprika, and ¼ teaspoon freshly ground black pepper in a large bowl until fully combined.
2. Beat 2 large farm-fresh eggs with ½ cup whole milk in a separate bowl until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently—just until no dry flour remains; do not overmix to keep fritters tender.
4. Fold in 8 ounces grated halloumi cheese, 1 cup sweet corn kernels, and 2 tablespoons chopped fresh chives until evenly distributed.
5. Heat ½ inch of vegetable oil in a heavy skillet over medium heat until it reaches 350°F on a thermometer.
6. Drop heaping tablespoons of batter into the hot oil, spacing them 2 inches apart to prevent sticking.
7. Fry for 2–3 minutes per side until deep golden brown and crispy on the edges.
8. Transfer fritters to a wire rack set over a baking sheet using a slotted spoon; this keeps them crisp by allowing air circulation.
9. Repeat with remaining batter, checking oil temperature between batches to maintain 350°F for even cooking.
Perfectly crisp outside with a soft, cheesy interior, these fritters offer a delightful contrast of textures. Pair them with a zesty lime crema or spicy aioli for dipping, or stack them high with avocado slices and a fried egg for a hearty brunch. Their savory-sweet profile makes them irresistible straight from the skillet or at room temperature.
Halloumi and Pomegranate Salad
Oozing with Mediterranean charm, this halloumi and pomegranate salad delivers bold flavors and satisfying textures in minutes. Crispy pan-seared cheese meets jewel-like pomegranate arils over peppery greens. It’s the perfect balance of salty, sweet, and fresh that will become your new go-to lunch.
Ingredients
– 8 oz block of firm halloumi cheese, sliced into 1/2-inch thick pieces
– 1 cup vibrant pomegranate arils
– 5 oz package of fresh baby arugula
– 1/4 cup rich extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tsp fragrant dried oregano
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Pat halloumi slices completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Carefully arrange halloumi slices in a single layer without crowding the pan.
4. Sear cheese for 2-3 minutes until golden brown crust forms on the bottom.
5. Flip each slice using tongs and cook for another 2-3 minutes until both sides are deeply golden.
6. Transfer seared halloumi to a paper towel-lined plate to absorb excess oil.
7. Whisk together remaining 2 tablespoons olive oil, lemon juice, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
8. Place fresh baby arugula in a large serving bowl.
9. Drizzle half the dressing over the greens and toss gently to coat evenly.
10. Arrange warm halloumi slices over the dressed arugula.
11. Scatter vibrant pomegranate arils generously over the cheese and greens.
12. Drizzle remaining dressing over the assembled salad.
Effortlessly elegant, this salad offers the perfect contrast between warm, salty halloumi and cool, sweet pomegranate. The crispy cheese edges give way to a satisfying chew against the peppery arugula base. Serve immediately while the halloumi is still warm for the ultimate texture experience, or pack it for a picnic by keeping components separate until ready to eat.
Halloumi and Herb Stuffed Mushrooms
Filled with savory halloumi and fresh herbs, these stuffed mushrooms deliver impressive flavor with minimal effort. Perfect for entertaining or a quick appetizer, they come together in under 30 minutes. The salty cheese and earthy mushrooms create a satisfying bite every time.
Ingredients
– 12 large cremini mushrooms with firm, intact caps
– 8 ounces halloumi cheese, grated into fine shreds
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup fresh parsley leaves, finely chopped
– 2 tablespoons fresh chives, thinly sliced
– 1 teaspoon fresh lemon juice, freshly squeezed
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Gently twist the stems from 12 large cremini mushrooms and wipe the caps clean with a damp paper towel.
3. Brush each mushroom cap inside and out with rich extra virgin olive oil using a pastry brush.
4. Arrange the mushroom caps cavity-side up on the prepared baking sheet.
5. In a medium bowl, combine 8 ounces of grated halloumi cheese, 1/4 cup finely chopped fresh parsley, 2 tablespoons thinly sliced fresh chives, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika.
6. Mix the filling ingredients thoroughly with a fork until well combined.
7. Spoon the halloumi mixture evenly into each mushroom cavity, pressing gently to pack it down.
8. Bake at 400°F for 15-18 minutes until the cheese is golden brown and the mushrooms are tender.
9. Remove from the oven when the filling is bubbly and the mushroom edges appear slightly caramelized.
10. Let the stuffed mushrooms rest for 2-3 minutes before serving to allow the filling to set.
Keep these warm for serving—the halloumi maintains its delightful squeak against the tender mushroom base. Their golden, crisp tops give way to a herb-infused interior that pairs wonderfully with a simple arugula salad. For a creative twist, drizzle with chili oil or serve alongside lemon wedges for extra brightness.
Summary
Satisfy your cravings with these 20 crispy halloumi recipes that prove this versatile cheese can star in any meal. From breakfast to dinner, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and share this roundup on Pinterest to spread the cheesy love!
