Sweet Chilli Mushrooms with Halloumi Cheese
Ingredients
8 flat mushrooms
4 tbsp chilli flavoured or extra virgin olive oil
150g halloumi cheese, sliced
4-6tbsp Thai sweet chilli dipping sauce
Rocket salad leaves to serve
Method
Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the grill for 5 mins until the juices start to run.
Top with the halloumi cheese slices then return to the grill and cook for a further 4-5mins until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.
Halloumi Stuffed Peppers
Ingredients
2 Peppers, cut in half lengthways and then cored, to form boats
200g Halloumi cheese, cut into 4 slices
2 tbsp Pine nuts
Juice of 1 lemon
1 clove Garlic, finely chopped
1 Chilli, finely chopped
2 tbsp Olive oil
2 tbsp Fresh basil, finely chopped
Method
Place the peppers into a baking tray and drizzle with a little olive oil.
Place into an oven at 180 degrees C for 15 minutes.
Remove the pepper boats from the oven and place a slice of cheese in each.
Sprinkle the pine nuts over the pepper boats.
Return the boats to the oven for 10 minutes, or until the cheese is golden and the pine nuts are toasted.
Mix the remaining ingredients well.
Remove the peppers from the oven and place onto serving dishes.
Drizzle the dressing over the top and serve immediately.
Lemon & rosemary halloumi skewers
Ingredients2 tbsp olive oil
1 sprig rosemary , chopped
1 large lemon , halved lengthways
250g pack halloumi cheese , cut into large chunks
1 small red onion , cut into 8 wedges
1 courgette , cut into 8 chunks
Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.
June 20th, 2009 at 1:39 pm
saganaki!
basically just fry it or grill it (by grill i mean under a grill not over a barbeque)
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June 20th, 2009 at 1:58 pm
I would dip in in egg then breadcrumbs ,repeat and deep fry it,serve wth a cranberry relish,seeing that its nearly Christmas!yum.
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June 20th, 2009 at 2:42 pm
KEBABS!
All you do is make big wedges of haloumi, peppers, onions, any kind of meat/chicken and just skewer them alternatively onto large sticks.
Barbecue/grill them until the vegetbales brown, the cheese browns and make sure the meat is always cooked.
Happy eatin'!
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June 20th, 2009 at 3:03 pm
shallow fry the cheese then place on a bed o rocket leaves place a poached egg on top with capers then get a spoon of mayo in a dish add juice of lime and lemon mix then add a little pepper . next spoon the mixture on the side of the plate serve with a warm garlic and herb crusty rolls enjoy.
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cookie chef
June 20th, 2009 at 3:33 pm
With Halloumi I think simplicity is everything as it is so tasty. Find some really tasty beefsteak tomatoes - bit as possible - slice across. Fry or grill a slice of halloumi and put on top of juicy slice of tomato - bit of black pepper and shredded basil leaf or flat leaf parsley and tiny dribble of best olive oil, and that's it. If you want something a little more filling put a slice of any special bread under the tomato.
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June 20th, 2009 at 3:43 pm
Halloumi Mango Salad
The combination of mango with the Halloumi cheese is very nice. It serves four as a starter, we have it often for the two of us as a maincourse with some nice bread, oh and don't forget the wine!!
2-4 servings 35 min 30 min prep
9 ounces halloumi cheese
6 tablespoons seasoned flour
7 ounces mixed salad greens
1 ripe mango, peeled,stoned and sliced
1 tablespoon mint, finely chopped
5 fluid ounces natural yoghurt
1/2 lemon, juice only
salt & freshly ground black pepper
3 tablespoons peanut oil
4 ounces cherry tomatoes, halved
mint leaves, to garnish
Cut the halloumi into eight slices and then cut each in half.
Coat in the seasoned flour and put aside.
Arrange the salad leaves on two or four serving plates and place slices of mango on top.
To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.
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June 20th, 2009 at 3:58 pm
Sweet Chilli Mushrooms with Halloumi Cheese
Ingredients
8 flat mushrooms
4 tbsp chilli flavoured or extra virgin olive oil
150g halloumi cheese, sliced
4-6tbsp Thai sweet chilli dipping sauce
Rocket salad leaves to serve
Method
Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the grill for 5 mins until the juices start to run.
Top with the halloumi cheese slices then return to the grill and cook for a further 4-5mins until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.
Halloumi Stuffed Peppers
Ingredients
2 Peppers, cut in half lengthways and then cored, to form boats
200g Halloumi cheese, cut into 4 slices
2 tbsp Pine nuts
Juice of 1 lemon
1 clove Garlic, finely chopped
1 Chilli, finely chopped
2 tbsp Olive oil
2 tbsp Fresh basil, finely chopped
Method
Place the peppers into a baking tray and drizzle with a little olive oil.
Place into an oven at 180 degrees C for 15 minutes.
Remove the pepper boats from the oven and place a slice of cheese in each.
Sprinkle the pine nuts over the pepper boats.
Return the boats to the oven for 10 minutes, or until the cheese is golden and the pine nuts are toasted.
Mix the remaining ingredients well.
Remove the peppers from the oven and place onto serving dishes.
Drizzle the dressing over the top and serve immediately.
Lemon & rosemary halloumi skewers
Ingredients2 tbsp olive oil
1 sprig rosemary , chopped
1 large lemon , halved lengthways
250g pack halloumi cheese , cut into large chunks
1 small red onion , cut into 8 wedges
1 courgette , cut into 8 chunks
Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.
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