Ten top tips for how to use our award winning Cyprus Village halloumi cheese:
Slice a whole piece of halloumi in two, lengthwise, to grill on the barbecue. Cook the 2 pieces for just a few minutes, turning frequently, then slice into portions when ready and serve in warm pitta bread. Cooking this way prevents it from drying out (and falling through the grate).
Squeeze some lemon juice onto cooked halloumi for a zesty kick.
Make a fabulous appetiser by layering a cube of uncooked halloumi, a basil leaf and half a cherry tomato on a cocktail stick - looks pretty, tastes wonderful.
Throw cubes of uncooked halloumi into soups, stews and risottos for some extra bursts of loveliness.
Make croutons for soups and stews by shallow frying halloumi cubes with some herbs and seeds in extra virgin olive oil.
Jazz up your pasta with grated halloumi, add some freshly ground black pepper and finish with our delicious basil fused extra virgin olive oil.
For a traditional and tasty Cypriot breakfast, slice up some uncooked halloumi with chunks of watermelon and enjoy that combination of sweet and salty gorgeousness.
Add gently grilled or fried slices of halloumi to eggs, bacon and sausages to add a Cypriot touch to an English breakfast.
For a tasty pasta salad, add chunks of uncooked halloumi to cooked cooled pasta, throw in some artichoke and sun dried tomato antipasti and a drizzle of extra virgin olive oil.
Finally, how about a simple but delicious sandwich with uncooked halloumi, tomato chutney and some fresh basil leaves to finish.
Ready for your halloumi fix now? Hit the link below to get your Great Taste Gold Star Award Winning Cyprus Village halloumi cheese:
We're always open to feedback, so if you have any comments or questions about this post please email: info@oliveolive.co.uk
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