Is halloumi cheese suitable for salads?
Halloumi is one of the best cheeses for this. But there’s a trick that makes it unique: unlike feta or mozzarella, halloumi isn’t usually cooked straight from the packet.
Its magic lies in its very high melting point, which means you can brown it on a griddle, in a frying pan or on the barbecue without it melting. When heated, its outer texture becomes crispy, the inside softens and its characteristic salty flavour is enhanced, making it the star of any salad.
How to prepare halloumi for your salad
To get it just right, follow these simple steps:
- Slice it. 1 cm thick. Cut the block of halloumi into slices or cubes approximately one centimetre thick. If you cut it too thinly, it may break or become very dry.
- Pat it dry thoroughly. This is an essential step. Gently pat the cheese with kitchen paper to absorb any excess moisture. This will ensure it browns perfectly rather than being steamed.
- Brown it on the griddle with just a little oil. Heat a non-stick frying pan over a medium-high heat (you can brush the cheese with a drizzle of olive oil, but there’s no need to flood the pan). Cook for 1–2 minutes on each side until it has a lovely golden colour.
- Assemble and serve immediately. Place the warm cheese on top of your salad base and serve straight away. Halloumi is at its best when it’s still warm and tender; if it cools completely, it regains a slightly ‘squeaky’ and tough texture.
3 combinations that work a treat
As it is a fairly salty, full-bodied cheese, it pairs well with sweet, tangy or very fresh ingredients:
- The Summer Salad (Sweet and savoury contrast): Grilled halloumi cubes, fresh watermelon cubes, mint leaves, rocket and a drizzle of balsamic vinegar reduction.
- Mediterranean-style: Warm halloumi on a bed of lamb’s lettuce or baby spinach, cherry tomatoes, cucumber, black olives and a dressing of lemon, olive oil and oregano.
- Warm and Nutritious: A mix of quinoa or couscous, roasted vegetables (such as courgette and red pepper) and strips of golden halloumi. It’s ideal as a main course.
A quick tip: If, when you taste it raw, you find it’s too salty for your liking, you can soak the block in lukewarm water for about 30 minutes before cooking it to reduce the saltiness.
