Recipe: Halloumi delight

Halloumi or hallumi is a semi soft cheese from Cyprus usually made with goat’s or sheep’s milk and occasionally cow’s milk. The melting point of halloumi cheese is much higher than many traditional cheeses like mozzarella or cheddar making it a great cheese to grill or fry to serve as an appetizer or side dish.

This recipe produces excellent results yet is quick and beginner level.


1 block halloumi cheese

1/4 cup flour

1/2 tsp chili powder

1/2 tsp freshly ground pepper

Balsamic vinegar

Olive oil


Slice cheese into 1/2 centimetre thick slices.

Toss all dry ingredients in shallow bowl.

Drizzle cheese in oil and rub over cheese. Individually place each cheese slice in the flour and spice mix covering all edges.

Place all coated cheese slices in a slightly oiled hot pan on medium heat. Grill/fry on medium heat for 2-4 minutes per side until browned. Add 1-3 tsp of balsamic vinegar to hot pan, reduce heat to low and allow balsamic to simmer and begin to reduce. Remove from heat and serve.





  • To make this dish your own try using different flavoured olive oils and vinegars. I’ve made this dish with basil infused olive oil and fig infused balsamic that produced a full bodied flavour that went extremely well with this soft and crisp appetizer.  
  • Wheat flour is not necessary for this recipe. You’ll make a high quality product with any flour, I personally make the recipe with a 1:1 blend of quinoa and coconut flour.
  • You can drizzle the cheese with a balsamic reduction before serving again or serve with just a taste of balsamic from the panfry. 


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