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Cypriot Halloumi
Halloumi cheese originated in Cyprus in the Medieval Byzantine (AD 395 –1191),and subsequently became popular throughout the Middle East.
The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C (0 °F) and defrosted to +4 °C (39 °F) before sale. It is often garnished with mint, a practice based in the belief that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. In accordance with this tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese.

Oregano Halloumi Skewers

Prep:  10 mins  + 2hr soaking
Cook: 10 min
Serves 4-6


2 x 250g blocks halloumi cheese
2 tbsp extra virgin olive oil
1 tbsp dried oregano


To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight. Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins. Drizzle with the oil, then sprinkle with the oregano and a good grind of cracked black pepper.
Heat an outdoor barbecue, or use a hot griddle pan. Grill for 2-3 mins each side, then serve with the salsa.
Recipe from Good Food magazine, June 2014

Red pepper & tomato salsa

Prep:  10 mins  
Serves 8

This fresh and tasty salsa is perfect as a summery dip


100g cherry tomatoes, quartered
1 garlic clove, chopped
1 fat green chilli, deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread, torn up
1 tbsp red wine vinegar


Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Recipe from Good Food magazine,
, August 2008

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