A hearty, nutritious, traybake that can satisfy a healthy appetite and be assembled very quickly. Tender steamed yellow lentils, squeaky-golden, halloumi baked with broccoli floret, red onion and lemon slice. Well-baked or grilled halloumi is a delicacy. Golden brownish, crispy salty exterior with soft cheese inside that gives you perfect umami texture and flavour.
What is halloumi cheese?
It’s a semi-hard, unripened brined cheese from Cyprus. It’s made from a mixture of goat and sheep milk. It tastes like a combination of fresh Mozzarella and feta. What’s unique about this cheese is that it has a high melting point, which makes it an ideal candidate for grilling or frying. The beauty of halloumi is its ability to retain its shape under any form of cooking; grilled, baked or fried. It doesn’t melt and retains its shape, given its high melting point.
Can you eat halloumi without cooking it?
Yes, You can, but it won’t be very good. Without cooking it has a rubbery texture and it’s also VERY salty. Cooking improves its texture and mellows its saltiness. This low-calorie weeknight meal is easy to prepare and the delicious combination of broccoli, halloumi slices and caramelised onions with Italian herb makes this a winning dish for any occasion. This is our attempt to create that baked cheesy halloumi magic with one and only broccoli and onions.
Perfect for vegetarians and cheese-lovers like me, halloumi is an impressively versatile ingredient to cook with. Unlike soft, melting cheese, halloumi holds its shape well, is mild enough to take on other flavours, and develops a crisp, golden crust when cooked, so is ideal if you’re looking for a cheese with substance. Try as a meat-free burger, stuffed into pastry or even cut into chips or put it in your fruit salad. There are many ways to eat this magical cheese. Whatever the weather is, always a good time to have halloumi in your meal.