The first time I tried grilled Halloumi was at a sleepover in my cousin’s house. We had it for breakfast, with some hot sweet tea. It was a revelation.
It’s such a versatile ingredient. It’s obviously great for breakfast or lunch with a piece of bread and some veggies. You can also use it with salads to make them heartier and add some protein. I’ve even tried it in a vegetarian version of butter chicken, where the Halloumi replaced the chicken!
Lately I’ve been using it in sandwiches for our work lunch. I’ve experimented with two versions, one that is quicker with fresh veggies, and the other a bit more elevated, but totally worth it.
Check out the recipes for both below!
Halloumi Pesto Sandwich
Serves 4
Easy, quick and healthy sandwich.
Ingredients:
- 4 sandwich breads – I like using brown baguette
- 200g Halloumi cheese
- 4 tablespoons pesto – Recipe here:Spinach Walnut Pesto
- 2 tomatoes
- 4 cucumbers
- handful of mint
Method:
Slice the Halloumi cheese in 1cm thick slices. Preheat a non-stick pan on medium. Place the slices on the pan in one layer. Once they have a golden color on one side, flip them (around 3 mins). Remove when they have a golden color on both sides.
Start layering your sandwiches. Spread one tablespoon of pesto on each bread. Then put the cheese, followed by the cucumbers, tomatoes and mint.
You can either eat this sandwich as it is, or reheat it on a grill if you prefer.
Halloumi and Grilled Veggies Sandwich
Serves 6
An elevated sandwich with simple ingredients.
Ingredients:
- 6 sandwich breads – I like using brown baguette
- 300g Halloumi cheese
- 1 big eggplant, sliced in 1cm slices.
- 4 zucchinis, sliced in 1/2 cm slices, lengthwise.
- 1 big green pepper, sliced.
- 2 medium onions, sliced.
- 2 tablespoon tomato paste
- 2 tablespoon labneh (or sour cream)
- 2 tablespoon olive oil
- 2 teaspoon coriander
- 2 teaspoon paprika
- 1 teaspoon 7-spices
- 1/2 teaspoon Harissa
Method:
Slice the Halloumi cheese in 1cm thick slices. Preheat a non-stick pan on medium. Place the slices on the pan in one layer. Once they have a golden color on one side, flip them (around 3 mins). Remove when they have a golden color on both sides.
Start grilling the veggies.
For the eggplant and zucchini, place in one layer on a grill pan with as little oil as possible, on medium heat. I used around 1 teaspoon of canola oil for all of them. Grill until browned on both sides and soft. Season with salt after they’re done.
For the onions and peppers, place them in a pan on medium heat with a bit of oil. Stir every 2 mins until they become soft and slightly browned. Season with salt.
For the sauce, mix together the tomato paste, labneh, olive oil, coriander, paprika, 7-spices and Harissa. Adjust the amount of Harissa depending on how much heat you like. Don’t forget to add salt.
Assemble the sandwich starting with a brushing some of the sauce on one side of the bread. Then add the eggplants, zucchinis, peppers and onions. Finish off with the Halloumi.
You can either eat this sandwich as it is, or reheat it on a grill if you prefer.
Kitchen on the 9th 