White and squeaky when fresh, golden and a little molten when hot off the pan, haloumi can do no wrong. Maybe it’s the one-two hit of salt and creaminess that has us hooked, or the way a squeeze of lemon takes it a whole new level of cheese nirvana.
In these haloumi recipes we’ve threaded the cheese onto skewers, folded it into ravioli, and taken it to double-cheese town in Gorgonzola and haloumi croquettes. Plus once you’ve made your own haloumi from scratch, you’ll be glad you did.
Couscous with haloumi and honey-chilli apricots
Haloumi and radish skewers with apple and pomegranate
Gorgonzola and haloumi croquettes with quince ketchup
Toum with quick za’atar flatbread and haloumi
Chao rubing (Naxi-style fried goat’s cheese, spring onions and tomatoes)
Fried haloumi with lemon, coriander and pine nuts
Zucchini and haloumi skewers with mint dressing
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