It's a semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking due to its firm texture which is retained even when cooked and exposed to high temperatures.
In good supermarkets and speciality stores.
Choose the best:
Cut into slices - the halloumi should 'squeak' as it is cut into.
An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.
Fantastic fried, grilled or barbecued. Added to salads or served with vegetables. Halloumi is often served with chopped mint to add flavour. Also goes well with finely chopped chilli.
Now how about this wonderful breakfast or lunch fry-up, surely one of life's simple pleasures! You can take a 'normal' fry up to the next level by adding some halloumi - after all everything's better with cheese - wouldn't you agree!
2 tsp light olive oil
4 large flat mushrooms
4 medium eggs
2. Halve the tomatoes and remove the green 'eye' with a small, sharp knife. Season with salt and pepper, then place them cut-side down in the pan and cook without moving for 3 minutes. Gently turn over and season again. Cook for a further 2 minutes until tender, but still holding their shape. Transfer to the tray in the oven.
3. Slice the halloumi into 8 pieces and pat dry with paper towels. Add the remaining olive oil to the pan over a medium heat. When hot, add the halloumi and cook for 2 minutes without stirring, until the bottoms are well-browned. Turn the slices over and brown for a further 2 minutes. Transfer to the tray in the oven.
5. Once all the ingredients are cooked, serve on warm plates and enjoy with your choice of condiments.
4.5g carbohydrate 3.3g fibre 27.1g protein 26.8g fat
Original recipe idea from here