Char-grilled Courgette & Halloumi

Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلومḥallūm)

Halloumi is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made in many countries and regions around the world. It is made from a mixture of goats and sheep milk.

Halloumi is set with rennet, and is unusual in that no acid or acid-producing bacterium is used in its preparation.

The cheese gains its special properties during the making when the moulded curds are dipped in hot water, kneaded with chopped mint, and then rolled out like pastry and cut into bars. It is either eaten soon after making or can be ripened for a month.

Halloumi cheese originated in Cyprus and was initially made during the Medieval Byzantine period, subsequently gaining popularity throughout the rest of the Middle East region.

It’s fantastic fried, grilled or barbecued. Added to salads or served with vegetables. Halloumi is often served with chopped mint to add flavour. Also goes well with finely chopped chilli. Here’s a quick and easy recipie that always comes up trumps, as well as being a great vegetarian option as well.


4 slices of courgette – 1cm thick – (cut on the diagonal)

4 slices of Halloumi cheese – 1cm thick

2 Tbsp/40g Tomato & red onion salsa

For the Halloumi:

4 slices of Halloumi cheese – 1cm thick

100ml Dry white wine

1 Tsp Chopped parsley

1 Tsp Mint

1 Clove garlic finely chopped

25ml Lemon oil

For the salsa:

1 Vine tomato, deseeded & diced

¼ Red onion, diced

1Tbsp Coriander leaves, finely chopped

½ Red chilli, deseeded, finely diced

Pinch of salt & pepper to taste

1 Tbsp Lemon oil


1. Combine the wine, mint, parsley, oil and garlic, and marinate the Halloumi slices, for at least two hours, or preferably overnight.

2. Brush the courgettes with a little oil, season with salt & pepper, place on the char-grill, or griddle pan. Cook on both sides for 5 – 6 minutes, or until tender.

3. Heat a little oil in a non-stick pan, pan fry the Halloumi on both sides for 3 – 4 minutes, until the outside turns golden brown.

4. Combine all the ingredients for the salsa together, ensuring not to bruise the tomatoes

5. Arrange the courgettes and Halloumi in a circle; pile the salsa into the middle. Drizzle with extra lemon oil.


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