Recipes

Warm Halum & Potato Salad

Pan Fried Halum with Mint Drizzle

Created by the wonderful Marie from the award winning blog 'The English Kitchen', this simple and delicious recipe is mouth-wateringly good. You get the saltiness from the cheese, the sweetness from the potatoes and tomatoes, and a delicious mustard and dill dressing. Gorgeous. This dish is a favourite that you'll return to time after time. View the full recipe and directions here.

The English Kitchen

Pan Fried Halum with Mint Drizzle

Pan Fried Halum with Mint Drizzle

This simple and flavoursome recipe is the perfect starter for supper with friends. The zingy and fresh dressing works wonderfully with the savoury saltiness of the warm Halum.

Prep 5 mins | Cook 5 mins | Serves 4

Ingredients:

  • 7 tbsp extra virgin olive oil
  • Pinch sea salt & freshly ground black pepper
  • Juice of 1 lemon
  • 2 tbsp finely chopped fresh mint
  • 250g Halum

Method:

  1. Cut the Halum into slices around 1cm thick.
  2. Heat a tbsp of olive oil in a pan over a medium heat and pan fry the Halum slices for a couple of minutes each side until they are golden brown.
  3. Mix together 6 tbsp of oil with the lemon juice, fresh mint and season to taste. Remember the Halum has a lovely saltiness, so the dressing doesn't need much.
  4. Present the Halum slices on a long platter or rustic wooden board and drizzle a little of the dressing over the cheese, keeping some back for guests to help themselves. Serve with toasted pitta bread and enjoy immediately.

Halum with Roasted Autumn Vegetables

Halum with Roasted Autumn Vegetables

This delicious vegetarian supper makes you feel all cosy and autumnal. Easy to prepare and cook, it is full of hearty flavours and goodness. Enjoy it on its own or serve as the perfect accompaniment to a snuggly Sunday roast.

Prep 15 mins | Cook 70 mins | Serves 4

Ingredients

  • 1 medium butternut squash
  • 180g pack Romano peppers
  • 2 red onions, peeled
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 250g pack Milky's Halum, cut or torn into chunks
  • 2 tbsp toasted pine nuts
  • Fresh basil leaves to garnish

Method

  1. Preheat the oven to 200°C, gas mark 6. Peel the squash, cut in half lengthways and remove the seeds. Cut the flesh into chunks and place in a large roasting tin.
  2. Cut the peppers in half, remove the seeds and stalks and cut into chunky pieces. Add them to the roasting tin. Halve the onions, then cut into small wedges and place in the tin. Drizzle the vegetables with the olive oil and coat well. Season with freshly ground black pepper. Roast in the oven for 45 minutes or until slightly charred at the edges.
  3. Remove the vegetables from the oven and sprinkle with the vinegar. Scatter the cheese over the top and cook for a further 25 minutes or until the Halum is golden.
  4. Scatter the pine nuts and basil leaves over the top and serve piping hot.

Top Tip: These vegetables generate a lot of steam, so use the biggest roasting tin you have to give them plenty of space. Alternatively, use 2 smaller tins and swap shelf positions halfway through cooking.

Recipe inspired by Waitrose.

Stuffed Peppers

Halum

Ingredients

Halum, Red/Green Peppers, Olive Oil, Black Pepper, Mint

Method

Cut and de-seed the peppers and cut in half. Chop the Haloumi into roughly 1cm squares and place into the pepper halves (do not overfull). Put in oven and bake for 15 - 20 minutes, or until golden brown. Remove from oven and top with the black pepper and olive oil. Garnish with mint.

Halum Fingers

Halum Fingers

Ingredients

Halum Fingers, Olive Oil

Method

Peel the film from the Halum Fingers. Place the fingers on the grill and brown all four sides. Put the fingers on a plate and add olive oil.

Light Halum Skewers

Low Fat Halum

Ingredients

Halum Light, Red/Green Peppers, Tomatoes, Onion

Method

Cut all of the ingredients into bite size chunks. Thread them onto a skewer and grill or barbecue until golden brown.

Aegean Salad

Aegean-Style Cheese

Ingredients

Aegean Style Cheese, Lettuce, Tomato, Red Onion, Mint, Dressing:, Lemon Juice, Olive Oil, Vinegar, Black Pepper, Salt, Mustart, Pomegranate Juice

Method

Cut the Lettuce, Tomato, red onion and mint into a bowl. Cut the cheese into 1cm squares and place into the bowl. In a separate bowl mix together the dressing ingredients and pour over the salad.

Garlic Bread with Cheese (4 person)

Chikie Cheese

Ingredients

250g Chikie Cheese, Pizza base or Baguette.

Method

Cut cheese to 1cm squares and soak in cold water for 15 - 20 minutes. Change water 3 times. Strain the cheese for 5 minutes. Add the cheese to the pizza base or sliced baguette. Bake for 5 - 10 minutes until the cheese is golden brown.

Tzatsiki

Ingredients

Set Yoghurt, Mint, Garlic, Cucumber

Method

Chop the mint, crush the garlic and cube the cucumber. Mix together with the yoghurt.

Shenina, a cool refreshing Summer drink

Set Yoghurt (Leban)

Ingredients

Set Yoghurt, Water, Ice, Either Honey or Salt

Method

Dilute the yoghurt with some water. Add the ice and then either the honey or salt.