Versatile halloumi cheese works so well with spices: add interest with chili, lime and garlic
In the warmer months, versatile halloumi cheese is something we cook frequently. We add it to salads, grill it over charcoal, or as we have here, marinate it in garlic and chili and fry until crispy. Fried halloumi isn’t stringy or gooey, but has a firm bite and meaty texture, (and can squeak as you eat it).
It takes a marinade very well. Here, we’re using a classic combination of chili, garlic, and lemon or lime juice. Let it absorb the flavours of the marinade for a few hours, and then cook. Dust in corn starch, fry until it’s crispy on the outside, and serve with your favourite salad leaves.
Adjust the marinade to your taste: more or less chili, depending on how much you like heat, and similarly with garlic. For some variation, try adding capers, or preserved lemons, or soy sauce to your marinade.
Halloumi is now hugely popular in the UK, with more being consumed here than any other country apart from Cyprus, its original home. Because no acid or acid-producing bacteria are used in it’s production, it has a very high melting temperature, and hence its usefulness in the kitchen. It’s bought shrink-wrapped in brine, and so will keep for ages in the fridge, making it a really useful store cupboard stand-by.
- 1 dsp Olive Oil
- 1 Finely chopped red chilli
- Squeeze of lemon or lime
- 1 dsp soy sauce
- 1 clove of garlic finely chopped
- Pepper (no salt as the cheese is already fairly salty)
- Block halloumi
- 1 dsp Cornflour
- 1 tsp vegetable oil
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Cut the halloumi into 1cm cubes or slices, add to the marinade and leave for a few hours, preferably overnight in the fridge.
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Remove the halloumi from the marinade, roll in the cornflour and then fry over a high heat in vegetable oil, moving all the time until golden and crispy.
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Add the remains of the marinade to the pan, cook until reduced, serve immediately on a bed of salad.
Add capers, preserved lemons or soy sauce to the marinade.
5 more great ways of serving halloumi
- Grilled over charcoal, in a burger bun. Add tomato, lettuce and some barbecue sauce for a vegetarian friendly choice. Or top your halloumi with grilled peppers and hummus
- Wrap sticks of halloumi in bacon or pancetta, and grill or fry for a variation on devils on horseback. Add your favourite herbs for an additional flavour.
- Cut the halloumi into squares, and skewer onto kebab sticks with vegetables.
- On of our favourite recipes: fried halloumi salad with baked pomegranate grapes. The acid of the pomegranate molasses contrasts so well with salty halloumi and sweet grapes
- A vegetarian breakfast fry up that will satisfy the pickiest of eaters: fried halloumi and mushrooms and tomatoes, served with avocado on sourdough toast.
Post originally published July 2007, updated May 2017
I love halloumi, but have never marinaded it; this looks fantastic! I bet the chillis and lemon really bring this alive!!
It is so good marinaded.
It’s been ages since I had halloumi! Love your recipe and the marinade! Yummy!
Most savoury things are better with a marinade.
This sounds so flavorful. I love fried cheese!
All the fried cheese!
I have never tried halloumi! This looks absolutely delicious! My husband loves all things cheese! I’m definitely giving this a try! it looks perfect for the top of a crispy salad!
Halloumi is wonderful, as you can fry or grill it and it goes crispy and brown, rather than melting.
Oh my goodness I am a MASSIVE halloumi fan and this is literally my idea of heaven…literally drooling at the screen as I type….
I LOVE halloumi, fried and crispy is just perfection.
I used to love Halloumi when I lived close to a mideastern restaurant. Now, I cannot find it in restaurants or the store. This recipe makes me want to special order it online and have it shipped in cold storage. Yummy!
I saw it being made one trip in Cyprus – so interesting. Hope you find your halloumi!
I love halloumi it is so tasty but a marinated and fried version sounds even more perfect. I bet this would be really good with salad mmm x
Flavour and crispness – what more is there to want?
I have never tried Halloumi before but really want to now after seeing this delicious looking recipe.
I love halloumi, such a good product as it doesn’t melt when baked or fried
I have never really tried Halloumi but love cheese and this looks and sounds delicious.
I LOVE halloumi, one of the best fridge staples out there.
I have never tried Halloumi but this does look delicious
I love halloumi, it is the ultimate veggie BBQ ingredient.
Oh my days, where have I been? I have never tried this before. I think I need to change that right away! It looks delicious :)
I hope that you enjoy it.
This is a great new way for me to have halloumi as I often have it crispy but I’ve never marinated it, yummy. I must try this!
it adds that extra layer of flavour.
Wow this looks delicious. It’s a great dinner idea for me.
So good, and also really speedy to make.
Oh my goodness, this looks absolutely delicious! I fancy some for dinner now.
we love it here Emma, so quick and easy
Fab ideas! As a veggie, I love halloumi and am always looking for new recipes so thanks! We are planning a BBQ this weeks so might get to try some different things
Halloumi is the veggie’s BBQ staple!
I love halloumi although I can be a little tasteless if you don’t marinate it or add something extra. This sounds delicious!
It does need something with it. I love the texture and that lovely saltiness.
This could become one of those dishes I make again and again. It sounds delicious
It is a staple here Zena!