An uncomplicated way to eat halloumi is to grill or pan-fry it and serve it with fresh vegetables. I used ingredients like pumpkin, patty pan squash, red capsicum and red onion and dressed them in olive oil. Once they were cooked I added some fresh heirloom tomatoes to add colour and acidity. I pan-fried halloumi separately and then added dried chili, a splash of balsamic vinegar and some agave syrup (you can also use honey). I added fresh herbs like thyme and basil and a squirt of lemon was the perfect finishing touch. Try it out and let me know how it goes! PS: you can find halloumi in most stores that stock Greek or Middle-Eastern foods.
Sidenote: seeing as I’m a big believer in food and education and a huge supporter of resources that help nourish our awareness of food and its natural origins, I wanted to give a shout-out to a new Wiki project called MyCityCuisine. I encourage foodies/food bloggers like yourself – who have a great deal of food knowledge and skills – to continue to share with projects like this.
vegetable halloumi bake
serves 2/4 side serves
1/4 pumpkin (I used kent but you could use butternut squash as well), sliced
1/2 red capsicum, cut into pieces
1/2 red onion, sliced
4 patty pan squash, quartered
3-4 cloves garlic - crushed
2 tbsp olive oil
2 sprigs thyme
1 tsp dried sage
sea salt and cracked black pepper, to taste
500g heirloom tomatoes, halved
180g halloumi, sliced
1 tbsp balsamic vinegar
2 tsp dark agave syrup *
Preheat oven to 180 degrees Celsius
Place squash, capsicum, onion, squash, garlic and thyme in rectangular baking dish. Dress with oil, sea salt, pepper and sage and bake 15-20 minutes or until pumpkin is just tender. Add tomatoes and a bit more olive oil. Bake another 10 minutes or until tomatoes are just blistered. Finish with a squeeze of lemon.
In the meantime, place a pan onto medium heat (don’t add oil), add sliced halloumi (make sure not to overcrowd pan so it doesn’t steam) and cook on one side 1-2 minutes until coloured well. Turn halloumi and cook other side. Take off heat, dress halloumi with balsamic vinegar, syrup and dried chili and then add to the baking dish to finish in oven for another 5 minutes. Take out and enjoy!
*agave syrup or agave nectar is a sweetener that dissolves easily and is sweeter than sugar so make sure to use less. Use honey if you can’t find this product at health food stores.