VARIATIONS
• Instead of drizzling the halloumi with balsamic vinegar, use ready-made balsamic glaze.
• Or blend 1 tablespoon of pomegranate molasses with the juice of ½ lemon or lime and 1 teaspoon runny honey and use as a drizzle.
• You can even substitute Thai sweet chilli sauce or your favourite fiery hot sauce.
GRIDDLED HALLOUMI BRUSCHETTA
If you want to make this even healthier you can omit the bread and use the griddled halloumi as a base for the aubergine (eggplant) and salsa topping. To reduce the fat and calories, use a ‘low fat’ or ‘less fat’ brand of halloumi. If you don’t like tapenade, use green pesto instead.
SERVES 4
PREP 10 MINUTES
COOK 15 MINUTES
olive oil, for brushing
1 small aubergine (eggplant), sliced into rounds
250g (9oz) halloumi, cut into 8 slices
8 slices of crusty baguette
1 garlic clove, halved
2 tbsp black olive tapenade
GRIDDLED TOMATO SALSA
6 cherry tomatoes
¼ red onion, finely chopped
a few sprigs of basil, chopped
1 tbsp olive oil
juice of ½ lemon
a few drops of balsamic vinegar
sea salt and freshly ground black pepper
Brush a ridged griddle pan with olive oil and set over a medium heat. When it’s hot, add the aubergine (eggplant) and cook for about 2 minutes each side until softened, golden and attractively striped. Remove and drain on kitchen paper (paper towels). Keep warm.
Make the griddled tomato salsa: add the tomatoes to the hot griddle pan and cook for 3–4 minutes, turning occasionally, until starting to soften and char. Remove the tomatoes from the pan and chop coarsely. Mix with the other ingredients in a bowl and season to taste with salt and pepper.
Lay the slices of halloumi on the hot griddle and cook, in batches, for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.
Rub the baguette slices with the cut garlic clove. Brush some more olive oil over the griddle pan and lightly toast the bread for 1–2 minutes each side.
Spread the toasted bread with the tapenade and top with the sliced aubergine (eggplant) and halloumi. Place a spoonful of the griddled tomato salsa on top and serve immediately while everything is still hot.
HALLOUMI FRIES WITH HARISSA YOGHURT
Halloumi fries have really taken off and become a ‘go to’ food. Quick and easy to prepare and cook, you can flavour them with Middle Eastern spices, such as za’atar, sumac and ras-el-hanout, or even cayenne and chilli if you want to give them some heat. You can serve them simply with yoghurt or chilli sauce or a variety of dips – tzatziki or tahini (see here and here), a spicy salsa or guacamole.
SERVES 4
PREP 10 MINUTES
COOK 6–8 MINUTES
340g (12oz) halloumi
60g (2oz/½ cup) plain (all-purpose) flour
2 tbsp za’atar
vegetable oil for shallow-frying
1 tsp sumac
1 tbsp pomegranate molasses
a small bunch of mint or coriander (cilantro), coarsely chopped
seeds of 1 pomegranate
HARISSA YOGHURT
150g (5oz/⅔ cup) 0% fat Greek yoghurt
2 tsp harissa
Make the harissa yoghurt: put the yoghurt in a small bowl and gently swirl in the harissa.
Cut the halloumi into fingers, about the size of fat potato chips. Sift the flour into a bowl and mix in the za’atar. Dip the halloumi fingers into the seasoned flour to coat them all over, shaking off any excess.
Add enough oil to cover the bottom of a large frying pan (skillet) and set over a medium to high heat. When it’s hot, fry the halloumi fingers in batches for about 3–4 minutes, turning them until crisp and golden brown on both sides. Remove with a slotted spoon and drain on kitchen paper (paper towels). Lightly dust with the sumac.
Arrange the halloumi fries on a serving plate. Drizzle the harissa yoghurt and pomegranate molasses over the top and sprinkle with the herbs and pomegranate seeds. Serve immediately while the fries are really hot and crisp.
BARBECUED HALLOUMI PITTA POCKETS
Marinating the halloumi before grilling it over wood or hot coals enhances the flavour. If you don’t have a barbecue or seasonal weather conditions make cooking outdoors unappealing, stay inside in the warm and use a griddle pan instead. You can still crisp and char the halloumi and give it a smoky kick.
SERVES 4
PREP 15 MINUTES
COOK 15 MINUTES
340g (12oz) halloumi, thickly sliced
olive oil, for brushing
1 large red onion, cut into wedges
1 yellow (bell) pepper
1 red (bell) pepper
4 pitta breads
a handful of wild rocket (arugula)
4 heaped tbsp Greek yoghurt
pomegranate molasses or balsamic vinegar, for drizzling
sea salt and freshly ground black pepper
ROSE HARISSA MARINADE
2 tbsp olive oil
juice of 1 lemon
2 tsp rose harissa paste
Mix the ingredients for the rose harissa marinade in a bowl and add the halloumi, turning it until well coated in the marinade.
Fire up the barbecue and when it’s really hot and the flames die down lightly oil the grill.
Add the red onion wedges and peppers and cook for about 8–10 minutes or until softened and slightly charred. Remove and keep warm.
Add the halloumi and cook for about 2 minutes each side until golden brown and slightly charred. Remove and keep warm.
Place the pitta breads on the oiled grill and cook for about 30 seconds each side. Remove and keep warm.
Peel the peppers when they are cool enough to handle and remove the inner ribs and seeds. Cut into slices.
Make a slit along one side of each pitta bread and open it up. Fill with the rocket (arugula), grilled onions, peppers and halloumi. Add a spoonful of yoghurt to each pitta and drizzle with pomegranate molasses or balsamic vinegar.
VARIATIONS
• Add tzatziki (see here) or hummus instead of yoghurt.
• Use wraps or tortillas