ip the slices of the halloumi cheese.
Preheat grill or stove
Sear halloumi cheese in a griddle pan or electric grill over medium heat until golden brown, 3 to 4 minutes per side.
Combine tomato, onion, and watercress in a bowl and season with salt and pepper. Add vinegar and mint; toss well until vegetables are well covered. Align the halloumi cheese slices on top of the salad. Serve while cheese is still warm and gooey.
n top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper
broiler.
Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook
nd set aside to cool for 1-2 minutes.
Whisk
peppers and halloumi.
Cook the vegetables and cheese for a few minutes
Preheat a grill plate over medium heat. Brush halloumi and asparagus with olive oil. Grill halloumi for 1 min, turning once. Set aside. Grill asparagus for 2-3 mins, turning once. Set aside. Grill mango slices for 1 min, turning once. Set aside.
To make the dressing, whisk together olive oil, vinegar, mustard and garlic. Season.
Combine watercress, halloumi, asparagus and mango. Drizzle with dressing just before serving.
baking tray.
Bake for 10-15 minutes until soft
Preheat an outdoor grill for medium-high heat and lightly
n both sides of the halloumi slices. Lightly brush a griddle
alf lengthwise.
Rub Halloumi halves with 1 tablespoon of
To make the vinaigrette, mix the lemon juice and honey, and season to taste. Mix in the sesame oil and add the peanuts.
Preheat your grill or a stovetop grill pan. Brush the cheese with olive oil and grill for 6-8 mins, turning once. Sprinkle with chili sauce and cilantro.
Meanwhile, to assemble the salad, toss the spinach and apricots with the vinaigrette. Serve with the cheese.
int oil over tomatoes and cheese; season with salt and pepper
Combine halloumi cheese, eggplant, red onion, red bell
Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain.
Meanwhile, boil, steam or microwave asparagus until just tender.
In a medium, oiled frying pan, cook cheese, in batches, until browned on both sides.
Place pasta, asparagus and cheese in a large bowl. Add remaining ingredients and toss gently to combine. Season.
Combine cilantro, parsley, garlic, apple cider vinegar, olive oil and lemon zest rind in a food processor; pulse for 1 minute.
In an airtight container, combine steak and marinade and refrigerate for 3 to 4 hours.
Preheat grill to high; carefully skewer alternating meat and cheese.
Grill 2 to 3 minutes then carefully turn, touching only the meat as you turn. Cook an additional 2 to 3 minutes, remove from heat and serve.
Heat oil in a large frying pan. Add smoked ham and saute, stirring occasionally, for 5 mins. Add halloumi cheese and cook for another 3 mins, until golden brown. Add spring onions, cherry tomatoes, orange zest, orange juice, honey and Dijon mustard. Season. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins, or until sauce is slightly thickened. Fold in mint leaves.
Serve immediately with rice or mashed potatoes, if desired.
hem submerged; allow to sit for 10 minutes.
While eggplant
Cut the halloumi into thick slices (about 1/
he asparagus into boiling water for about 4 minutes, until al