Halloumi Cheese always seems to be the black sheep of the cheese world, nobody seems quite the right way to use it. It’s rubbery non-melting texture makes it a bit of an odd ball..
A couple of years ago, I was at a friends house for pre-Christmas drinks Now this girl is like myself, loves to cook and make things and she made some fried Halloumi with Garlic, it was GORGEOUS! I have to say I LOVE Halloumi, I love it with a barbeque in the summer, warmed, charred with a coleslaw and salad and in the winter, mostly, I roast it with root vegetables…never thought of making it as a snack for drinks..
I’ve been making these halloumi nibblies ever since now and I’ve tried it a few different ways, my favourite is with a little chili and black sesame. I’ve also made it with Sweet Chili sauce or served with roasted red peppers, but my favourite is with chopped chilli, garlic and black sesame seeds. I also prefer to use the ‘lighter’ Halloumi, Tesco’s own brand has a variety.. it seems to be less salty than the one that comes in brine from Greece or Cyprus with Greek text on the packet.
I dare you to give it a try, you might actually love it, there’s no real recipe, just chop the Halloumi into 1cm cubes, fry in a frying pan with a little spritz of 1CAL cooking spray, a clove of garlic and one small red chili, chopped finely, the sesame goes in last to toast a little!