This delicious vegetarian halloumi with chilli recipe from Nigella Lawson’s Nigella Bites cookbook can be grilled on the barbecue or simply fried in a pan.
Grilled or fried halloumi cheese with that salty punch but a somewhat spongy texture makes an excellent base for all sorts of toppings.
Halloumi originated in Cyprus and is used in cuisines from all over the Mediterranean and Arab worlds. A hard cheese with a high melting point means it can be grilled, griddled, fried or even barbequed.
More Halloumi Serving Suggestions
There are so many options for serving halloumi, try topping with honey or with grilled plums. You can also do kebabs, I like them with tomatoes or even a halloumi burger. Or you can just stick with Nigella’s simple halloumi with chilli.
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Pan Fried Halloumi with Chilli
- 2 tablespoons chopped deseeded fresh red chillies
- 60 ml extra virgin olive oil
- 500 grams halloumi sliced medium thin, i.e., just under half a centimetre / 1/8 inch
- juice of ¼ lemon
- Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
- I use a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they’re golden-brown in parts.
- When all the slices of halloumi are cooked, transfer them to a couple of small plates.
- Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon. That’s all there is to it.