This traditional halloumi recipe is the tastiest of them all
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This traditional halloumi recipe is the tastiest of them all

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Looking for the tastiest halloumi recipe? Say no more. We love this white cheese from Cypris, which has such a delicious grilled edge. JAN reveals the best halloumi recipe – and explains it to you step by step.

The tastiest halloumi recipe

First of all: what exactly is halloumi? It is a traditional, unripened Cypriot goat’s cheese. Best known worldwide as ‘grill cheese’ because of its crispy crust. Due to the unique protein structure of halloumi, this cheese can be fried, baked or grilled, without the inside melting. And so you get such a delicious, almost crispy exterior. Halloumi is rich in protein, and therefore very popular with vegetarians.

Due to its salty taste, halloumi is delicious in fresh salads, for example. For example, you can also mix halloumi into one of these healthy pasta dishes or pasta salads, or use it in your risotto. Also very tasty? Halloumi through the couscous.

This is how you prepare this recipe with halloumi

The halloumi recipe below is healthy, easy and delicious. It is suitable for about 4 people.

Ingredients

  • 400 gram couscous
  • 3 red peppers
  • 3 tomatoes
  • 3 cloves of garlic
  • 250 grams halloumi
  • 200 gram full yogurt of crème fraîche
  • 2 limes
  • Handful of peanuts (or other nuts)
  • Olive oil and extra virgin olive oil
  • 800 milliliters (vegetable) broth
  • Pepper and salt

Roadmap

  • Coarsely chop the peanuts, squeeze the garlic and squeeze the limes (also grate the peel and keep it!). Prepare the broth.
  • Cut the halloumi into strips about 2 centimeters wide and 3 centimeters long.
  • Cut the pepper into long strips and tomatoes into cubes.
  • Place the couscous in a pan with a lid and add the stock. Let this stand for about ten minutes until the couscous has completely absorbed all the water. Stir in between and finally stir the couscous well.
  • Heat two tablespoons of olive oil in a frying pan over medium heat and fry two cloves of garlic for about 1 minute. Then add the pepper strips and lime zest and fry for another 8 minutes. Also add the tomato cubes in the last 2 minutes. Season with salt and pepper.
  • In another frying pan over medium heat, heat two more tablespoons of olive oil and first fry 1 clove of garlic. After 1 minute, add the halloumi strips and lime zest. Fry the halloumi strips until crispy, about 3 to 5 minutes. Turn the strips regularly.
  • Add the couscous to the pan with the pepper strips and tomato and stir in two tablespoons of extra virgin olive oil.
  • Place the couscous with vegetables in the plates and place the halloumi strips and peanuts on top. Sprinkle with some lime juice and serve with a generous scoop of full-fat yoghurt or crème fraîche.

    • If you’re a fan of extra herbs, freshly chopped mint and coriander are both tasty additions to this halloumi recipe. Enjoy your meal!

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