Gourmet at Home with Simon’s: Cooking with Halloumi Cheese

 

This beautiful, smooth halloumi cheese comes from Barossa Valley in South Australia. Unlike regular halloumi cheeses that have an extreme squeaky and rubbery texture, the Barossa halloumi is smooth and soft, but firm enough to hold its shape when grilled.

Commonly used in Greek-style dishes, grilled halloumi can be used in a variety of simple dishes to add that extra kick of cheesy-salty flavour and springy texture. The next time you put together a fresh salad, lamb burger or a full-on barbecue, toss in a few slices of halloumi to add a twist to your dish.

To grill halloumi, thinly slice haloumi (about 1 cm-thick), grill on both sides until browned and eat immediately while it’s still warm to enjoy the full light and milky taste of the Barossa halloumi.

Here’s a simple halloumi recipe combo from our┬áDelicatessen Manager at Chapel Hill, Brisbane:

Wrap a piece of grilled halloumi with a slice of sopressa (we used Della Nonna sopressa in the picture above) and add some rocket to bring out the flavours of both the Barossa halloumi and the Della Nonna sopressa. The grilled halloumi goes brilliantly with fresh figs as the sweetness in the figs complement the flavours of the halloumi and refreshes your palate at the same time. Pair the halloumi, figs and sopressa with your favourite wine. Not sure which wines, fruits or nuts go best with your favourite cheeses? Refer to our in-store cheese & wine guide in our Brisbane deli for the full list, or check out our soft cheese and wine list here.

Here’s another idea on how to add halloumi to your cooking, adding a little twist of Greek flavours to your favourite classic dishes:

Rosemary & Mint Lamb Burgers

These rosemary and mint lamb burger patties are all made in-house by our butchers. Grill the lamb patties on the barbie or pan-fry it to your liking. Superb with grilled halloumi cheese, sliced tomato, onion, lettuce and tzatziki sauce or your favourite relish in lightly toasted buttered burger bun…yum!

Easy Tzatziki Sauce Recipe

Ingredients and Method

Plain Greek yoghurt 450ml

2 Lebanese cucumbers — one to be shredded and the other to be diced

Salt and pepper

1 lemon

Mix all the ingredients together: shredded fresh cucumber, diced cucumber, minced garlic, lemon juice, finely grated lemon rind and salt and pepper to taste.

 

Variations–eggplant tzatziki

– For an eggplant tzatziki, char-grill an eggplant and set to cool on a paper towel

– Once the grilled eggplant is cool enough to handle, peel skin and mash eggplant with fork

– Stir through olive oil, tahini and tzatziki sauce

You might also like:

Party Essentials: How to Entertain with an Easy and Cost-effective Gourmet Cheese Platter

Handcrafted Pepe Saya Butter, Bocconcini and Basil

 



< Back