Halloumi is a popular cheese throughout the Levant and Mediterranean. In, Lebanon it's usually eaten with olives, tomato and fresh herbs for either breakfast or a light dinner.
Lebanese people don't often have heavy dinners consisting of rice and meat, but rather prefer a nice spread of labneh, cheese, zaatar with olive oil, makdous (pickled baby aubergines stuffed with walnuts) amongst other little plates.
The other popular way to eat Halloumi is to hot press it between two slices of bread, which I often make for my son when he wants a snack.
Though Halloumi is usually a side dish, this recipe makes it the star of the show and is perfect if you are having vegetarian friends over and want to give them something substantial.
I wouldn't slice the halloumi too thin so it can grill without falling apart so 2cm should be enough.
The recipe for my simple tomato sauce can be found here and the optional parsley dressing just consists of lemon, olive oil and salt.
You can use as many or little herbs as you like and basil or oregano would also work just as well.
Grilled Halloumi with Tomato Sauce
Halloumi on a bed of tomato sauce
- 3-4 large tomatoes
- Dried mediterranean herbs
- A handful of parsley
- Juice of a lemon
- Extra virgin olive oil
- 1 packet of halloumi
Make the tomato sauce by heating up chopped tomatoes for 5 minutes on high heat then low heat for 25 minutes. Blitz down with a hand blender
Add a pinch of dried mediterranean herbs, salt and pepper
Finely chop a handful of parsley and mix in a small bowl with extra virgin olive oil, lemon juice and salt
Switch on your electric grill or heat up your grill pan
Wash the halloumi and slice thickly around 2cm wide
Place the halloumi on the grill for around 3-4 minutes until it is slightly soft
Transfer the grilled halloumi on a bed of tomato sauce
Drizzle some parsley relish on top
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