Haloumi cheese is one of those 'it' produces that have gained spotlight with the increased popularity of tapas. Nowadays, you'll see it offered on many cafe and restaurant menus as a side or as a meat-replacement in salads etc. Though I love my meat, I can happily munch on a chunk of grilled or pan-fried haloumi without feeling like I'm missing out on anything.
I bought a chunk at the supermarket to see how good a home version could be. Verdict = VERY good. It's super easy to whip up grilled haloumi cheese. This is BARELY passable as home 'cooking' because it's just THAT easy.
I have tried grilling and pan-frying the cheese - the effect is similar so you can go ahead with whatever you're comfortable with. The seasoning I chose is just a suggestion.
Makes... however much you like :)
- block of haloumi cheese
- dried oregano
- chili flakes
- olive oil
- fresh lemon
1. Cut the cheese into slices. I like thick slices - the ones in these photos were a bit thin for my liking.2. Coat the slices with oil, oregano and chili flakes to your taste. I find that the cheese itself has some saltiness and doesn't require extra salt.3. Grill at 200 degrees Celcius for 5-7min till the surface is bubbly. If you're opting to pan-fry, just cook in a heated pan till one side is golden, flip and cook the other side.4. Serve with a squeeze of lemon.
I served up my haloumi cheese in a Mediterranean-style platter with some crisp pita bread, hommus, tzatziki and bitter salad. So delish!