Halloumi is King

+ 3 perfect ways to use it

It’s been a minute! As August comes to an end and people head back to school/work/wherever, I’ve been busy packing and shipping boxes of my new Shawarma Spice blend. Paid subscribers received (or will receive soon) a jar of my first limited run in the mail. If you’re a paid subscriber and haven’t sent me your mailing address, please do (inhcsarah@gmail.com). So far, feedback is great… if you have experience launching small batch products like this, I want to talk to you.

Back to the real reason we’re here…. If I had to give up chicken, I *might* survive just because halloumi exists.

This delicious sheep and goat’s milk cheese is meaty, salty perfection. It is a grilling-style cheese meaning it is sturdy enough to go right on a hot grill or cast iron without melting or falling apart. The combination of crunchy, deep brown char on the outside and salty, hot interior is positively bewitching. If you are vegetarian, halloumi is the perfect protein replacement for any meal due to its meaty character, excellent taste on it’s own (or with any seasoning of choice), and tolerance to almost any cooking method.

I always prefer halloumi made from both sheep and goat’s milk best as it is more authentic and flavorful than a cow’s milk version. It typically comes water-packed, folded into itself and wrapped in plastic.

My favorite ways to enjoy this near-perfect food are:

1. As a snack or appetizer, by itself or drizzled with honey + various toppings

2. My simpler take on the NYT’s Roasted Cauliflower Salad with Halloumi and Lemon

3. As a replacement for burrata/mozzarella in a fresh tomato and stone fruit salad

#1: Snackable Halloumi

also the first step to prepare halloumi for any other recipe!

TOOLS:

• A cast iron, grill, or any skillet will work! We want to create a nice sear.

INGREDIENTS:

• Halloumi cheese, cut into strips/bite-sized pieces and patted dry

• Extra virgin olive oil

• Topping options:

  • drizzled honey + sesame seeds (shown top left)

  • drizzled honey + chopped, toasted nuts of choice (I love pistachios)

  • drizzled extra virgin olive oil + lemon juice + lemon zest

  • swap in hot honey for added spice, or sprinkle chili flakes

  • anything you like that is sweet, spicy or both will go excellently + compliment the salty, hot halloumi

STEPS:

1. Cut halloumi into your desired size pieces, and pat very dry. The drier the cheese, the crispier the char.

2. Heat your cooking surface. If using a cast iron pan, add ~1-2 T extra virgin olive oil to coat the pan (the video below uses a bit too much).

3. Once hot, add halloumi pieces and let sit undisturbed until nicely charred on one side, checking after ~2-3 minutes or so. Everyone’s pan/grill will be slightly different, so stay close and keep checking—once they start browning, it will happen VERY quickly + it’s time to FLIP.

4. Flip to get a nice sear on the other side (will happen quicker this time). When browned, remove in batches and transfer to a paper towel-lined plate. I like to cover my plate with a lid to keep the halloumi warm, if I’m making a lot.

5. Season lightly with fresh ground black pepper.

6. Plate the halloumi, add desired toppings, and serve immediately! The hotter, the better.

#2: Roasted Cauliflower, Halloumi and Avocado Salad

I created this simplified version of the NYT salad because I love a salad with cooked bits, and the combination of spicy turmeric cauliflower, hot salty halloumi, peppery arugula, creamy avocado, and sweetness from chopped apples is insane. Honestly this might be the best salad I’ve ever had.

TOOLS:

• sheet pan — I use Nordic Ware lined with unbleached parchment paper for easy cleanup plus protects food from direct contact with aluminum

• cast iron, skillet, or grill — love my Lodge

INGREDIENTS:

serves 4 as a side

• 1 head of cauliflower

• 3 T extra virgin olive oil

• 1 tsp Aleppo pepper or 1/2 tsp chili flakes

• 1.5 tsp ground coriander

• 3/4 tsp ground turmeric

• 1 (8oz) block halloumi

• 1 (5 oz) box arugula, ~8 cups packed

• 1 ripe avocado

• 1 sweet apple — I like fuji

• 1 cup flat-leaf parsley

• pink salt

• pre-ground black pepper

• OG Salad Dressing — get the ingredients for a batch if you don’t have on hand!

STEPS:

1. Roast the cauliflower. Preheat oven to 425. Line a baking sheet with unbleached parchment paper. Chop the cauliflower into small bite-sized pieces and put right on the pan (you can also mix in a bowl before, if preferred), seasoning with 3 T olive oil, the aleppo pepper/chili flakes, coriander, turmeric, 1 tsp salt and 1 tsp black pepper. Toss well to coat, and arrange in a single layer. Roast ~25 minutes, tossing halfway through, until nicely browned with crisp edges.

2. Meanwhile, make a batch of OG Dressing if you haven’t already.

3. Prep the halloumi. Follow the instructions above to prep and cook the halloumi, covering to keep warm.

4. Build the salad. In a large salad bowl, add the arugula. Core, halve, cube the avocado. Finely chop the apple. Roughly chop the leaves and tender sprigs of parsley. Add all to the bowl, along with the roasted cauliflower and halloumi.

5. Add OG dressing, more salt and pepper if needed, and toss to combine. Serve immediately!

#3: Tomato, Stone Fruit and Hot Halloumi Salad

Adapted from Molly Baz’s Peach, Tomato and Halloumi Salad, but (in keeping with the theme) made easier.

TOOLS:

• cast iron (love my Lodge), stainless steel pan, or other skillet that isn’t non-stick

INGREDIENTS:

serves 3-4

• 1 (8 oz) block halloumi

• 2-3 pieces ripe stone fruit of choice — I like yellow nectarines, but anything will do (peaches, nectarines, plums)

• 1 lb ripe heirloom tomatoes

• 1 lemon

• 1 cup basil leaves

• 5 T extra virgin olive oil

• 2 T mustard seeds (yellow, brown, or black)

• pink salt

• black pepper

STEPS:

1. Toast the mustard seeds to bring out their flavor. In a small saucepan, add 3 T olive oil, the 2 T mustard seeds and 1/2 tsp black pepper. Cook ~3-5 minutes over medium, swishing the pan around, until fragrant and starting to pop. Transfer to a large bowl, making sure to include any stuck bits from the bottom of the pan. Season with 1/2 tsp salt.

2. Add the produce. Chop the stone fruit into wedges. Halve the tomatoes at the stem line and cut into similarly-sized wedges. Add to the bowl with the mustard seeds. Squeeze an entire lemon, season with more pink salt, and gently toss with your hands. Add 1 cup basil leaves, and lightly toss again. Taste, adding more salt or lemon if needed. Let sit while you complete the next step.

3. Sear the halloumi. Follow the steps in recipe #1.

4. Plate and serve. To a serving platter, add the halloumi and dressed produce. Pour remaining mustardy vinaigrette over everything. Season with more salt, and serve immediately!