26+ Flavorful Summer Halloumi Recipes to Beat the Heat

As the warm weather rolls in and summer gatherings become a regular occurrence, it’s time to start thinking about light, flavorful dishes that will keep you satisfied without weighing you down.

Enter halloumi – the Mediterranean cheese that’s perfect for grilling, frying, or tossing into fresh salads.

Whether you’re planning a BBQ, a picnic, or a casual weeknight dinner, halloumi is the versatile ingredient that can elevate any meal.

With its crisp, golden exterior and soft, salty interior, halloumi pairs beautifully with a wide range of summer ingredients.

From juicy tomatoes and refreshing cucumbers to tangy fruits like mango and pomegranate, halloumi can handle it all.

It’s a cheese that loves to be paired with fresh greens, hearty grains, and even sweet elements, making it the perfect choice for the lighter, brighter flavors of the season.

In this post, we’ve compiled 26+ summer halloumi recipes that will inspire you to make the most of the sunny days ahead.

Whether you’re looking for a simple salad, a stunning appetizer, or a filling main dish, we’ve got you covered with recipes that are easy, delicious, and perfect for the summer months.

Get ready to fire up your grill, toss together some fresh ingredients, and enjoy the rich, satisfying flavor of halloumi in ways you’ve never imagined.

26+ Flavorful Summer Halloumi Recipes to Beat the Heat

Halloumi is the summer cheese that’s ready for any occasion, and with these 26+ summer halloumi recipes, you’ll have a variety of delicious options to enjoy all season long.

Whether you’re grilling, frying, or tossing it in salads, this versatile cheese adds an irresistible texture and flavor to any dish.

Halloumi’s ability to stay firm and develop a crispy, golden crust when cooked makes it the perfect summer companion for fresh veggies, fruits, and grains.

From vibrant salads and fresh wraps to hearty main dishes and crowd-pleasing appetizers, these recipes offer something for everyone.

So, whether you’re hosting a summer BBQ, planning a picnic, or simply craving something light and flavorful, halloumi will never disappoint.

Grilled Halloumi and Watermelon Salad

This vibrant salad is the epitome of summer freshness.

The salty, golden halloumi pairs beautifully with the sweet juiciness of watermelon, while mint and lime bring a zingy freshness that keeps the dish light and refreshing. It’s perfect as a side or a light lunch on a hot day.

Ingredients:

• 250g halloumi, sliced into 1cm thick pieces
• 2 cups watermelon, cut into cubes
• 1 small red onion, thinly sliced
• Handful of fresh mint leaves
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Lightly brush halloumi slices with olive oil and grill for 2–3 minutes on each side until golden and slightly charred.
3. In a large bowl, combine watermelon cubes, red onion, and fresh mint.
4. Add grilled halloumi to the bowl and drizzle with lime juice.
5. Season with salt and pepper, gently toss, and serve immediately.

This salad is a burst of contrasting flavors that somehow work perfectly together.

The smoky grilled cheese and sweet melon are an unexpected but delightful pairing, making this dish a go-to for summer gatherings or an easy weeknight treat.

Halloumi and Vegetable Skewers with Herby Yogurt Dip

These colorful skewers are a summer BBQ favorite. Halloumi’s firm texture means it holds up beautifully on the grill, while the medley of vegetables adds both color and nutrition.

Paired with a creamy herb-infused yogurt dip, this dish is both satisfying and wholesome.

Ingredients:

• 250g halloumi, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped
• 1 red onion, cut into chunks
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Skewers (soaked if wooden)

For the dip:

• 1/2 cup Greek yogurt
• Juice of 1/2 lemon
• 1 garlic clove, minced
• 1 tbsp chopped parsley
• 1 tbsp chopped mint

Instructions:

1. Toss halloumi and vegetables in olive oil, oregano, salt, and pepper.
2. Thread onto skewers, alternating cheese and vegetables.
3. Grill skewers over medium heat for 8–10 minutes, turning until everything is golden and slightly charred.
4. Mix all dip ingredients together in a small bowl and chill until ready to serve.
5. Serve the skewers hot with the yogurt dip on the side.

These skewers are as fun to eat as they are to make.

The halloumi develops a crisp crust while staying tender inside, and the dip cools everything down with a creamy, herby finish. They’re perfect for summer cookouts or quick midweek dinners.

Halloumi Tacos with Mango Slaw and Chili-Lime Crema

Spicy, sweet, and salty all come together in these flavor-packed tacos. Halloumi provides a satisfying bite, while the mango slaw adds crunch and sweetness.

Topped with a tangy chili-lime crema, these tacos bring bold summer flavors in every bite.

Ingredients:

• 250g halloumi, sliced into strips
• 1 cup shredded red cabbage
• 1/2 mango, julienned
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 6 small corn or flour tortillas

For the chili-lime crema:

• 1/3 cup sour cream or Greek yogurt
• Zest and juice of 1 lime
• 1 tsp chili powder
• Salt, to taste

Instructions:

1. Combine cabbage, mango, cilantro, and lime juice in a bowl. Toss well and let sit for 10 minutes.
2. Mix all crema ingredients in a separate bowl until smooth.
3. Grill or pan-fry halloumi strips over medium heat until golden on both sides.
4. Warm the tortillas in a pan or over a flame.
5. Assemble tacos by layering mango slaw, halloumi, and a drizzle of crema on each tortilla.

These tacos are a summer party on a plate.

They offer the perfect balance of textures and flavors—from the warm, salty halloumi to the crisp slaw and zesty crema. Ideal for casual gatherings or a vibrant dinner al fresco, they’re sure to impress with every bite.

Lemon-Herb Halloumi Pasta Salad

A twist on the classic pasta salad, this version is elevated with lemony halloumi, fresh herbs, and a tangy dressing.

It’s light enough for warm summer days yet filling enough to serve as a standalone meal. Perfect for picnics, potlucks, or make-ahead lunches.

Ingredients:

• 250g halloumi, cubed
• 250g short pasta (penne or fusilli)
• 1/2 cucumber, diced
• 1/2 red onion, finely sliced
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• Zest and juice of 1 lemon
• 3 tbsp olive oil
• Salt and black pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
2. In a pan, fry the halloumi cubes in a bit of oil until golden and crispy on all sides. Set aside to cool slightly.
3. In a large bowl, combine pasta, cucumber, red onion, herbs, and halloumi.
4. Whisk together lemon juice, zest, olive oil, salt, and pepper, then toss with the salad.
5. Chill for 30 minutes or serve immediately.

With its fresh herbs, zesty lemon, and satisfying chunks of halloumi, this pasta salad is the ultimate summer crowd-pleaser.

It’s simple, refreshing, and just as tasty eaten cold the next day.

Halloumi-Stuffed Portobello Mushrooms

For a hearty vegetarian BBQ option or a creative summer lunch, these halloumi-stuffed mushrooms hit the spot.

Earthy portobellos serve as the perfect base for the salty, grilled cheese, while cherry tomatoes and basil add summery brightness.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 200g halloumi, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, to garnish

Instructions:

1. Preheat your grill or oven to 200°C (390°F).
2. Brush mushrooms with olive oil and season with salt and pepper.
3. Grill or bake the mushrooms for about 5 minutes until they start to soften.
4. Fill each mushroom with halloumi slices and cherry tomatoes.
5. Return to the grill or oven for another 7–10 minutes, until halloumi is golden.
6. Top with fresh basil and serve warm.

These stuffed mushrooms combine robust, earthy flavors with a touch of Mediterranean flair.

They’re filling, flavorful, and ideal for vegetarians looking for something more exciting than a salad.

Crispy Halloumi Wraps with Tzatziki and Crunchy Veg

These wraps are a summer lunch essential. Packed with crispy halloumi, cooling tzatziki, and plenty of fresh vegetables, they’re as nutritious as they are delicious.

They’re also super customizable—great for meal prep or a picnic treat.

Ingredients:

• 250g halloumi, cut into strips
• 4 large flatbreads or wraps
• 1/2 cucumber, julienned
• 1 carrot, grated
• Handful of spinach or mixed greens

For the tzatziki:

• 1/2 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt, to taste

Instructions:

1. Mix all tzatziki ingredients together in a bowl and set aside.
2. Pan-fry or grill halloumi until golden and crisp.
3. Warm the wraps briefly and spread with a generous layer of tzatziki.
4. Top with spinach, cucumber, carrot, and warm halloumi.
5. Roll up tightly and serve immediately, or wrap for later.

These wraps are all about texture and balance: creamy, crunchy, salty, and fresh.

They’re quick to prepare, transport well, and make summer lunches or outdoor meals feel extra special without any fuss.

Halloumi and Avocado Toast with Cherry Tomatoes

A simple yet indulgent take on avocado toast, featuring crispy, grilled halloumi and sweet cherry tomatoes.

It’s the perfect dish for breakfast, brunch, or a light summer lunch, offering both creamy and savory elements in every bite.

Ingredients:

• 2 slices of sourdough bread
• 200g halloumi, sliced
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• Olive oil, for grilling
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh basil, to garnish

Instructions:

1. Toast the sourdough slices until golden and crispy.
2. Grill the halloumi slices on medium heat until golden brown on both sides.
3. Mash the avocado with a fork and season with salt, pepper, and red pepper flakes (if using).
4. Spread the mashed avocado evenly over the toasted bread.
5. Top with grilled halloumi, halved cherry tomatoes, and fresh basil.
6. Drizzle with a little olive oil before serving.

This halloumi and avocado toast is the ideal mix of creamy, crispy, and fresh.

The grilled halloumi adds a satisfying saltiness, while the avocado and tomatoes keep it light and refreshing. It’s a dish that’s easy to prepare yet full of flavor.

Halloumi and Corn Fritters with Lime and Coriander

These golden, crispy fritters are a great way to enjoy halloumi in a new form.

Combined with sweetcorn and a zesty lime-coriander sauce, these fritters are a flavorful and satisfying dish that’s perfect for any summer meal, whether as a starter, side, or light main.

Ingredients:

• 200g halloumi, grated
• 1 cup sweetcorn (fresh or frozen)
• 1/2 cup self-raising flour
• 1 egg
• 1 tbsp chopped fresh coriander
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste
• Olive oil, for frying

For the lime-coriander sauce:

• 1/4 cup sour cream
• Juice and zest of 1 lime
• 1 tbsp chopped fresh coriander
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine grated halloumi, sweetcorn, flour, egg, coriander, chili flakes (if using), salt, and pepper. Mix until well combined.
2. Heat olive oil in a frying pan over medium heat. Spoon spoonfuls of the fritter mixture into the pan and flatten them slightly with a spatula.
3. Cook for about 2–3 minutes on each side, or until golden and crispy.
4. Meanwhile, mix all sauce ingredients together in a small bowl.
5. Serve the fritters warm with a drizzle of the lime-coriander sauce on top.

These halloumi and corn fritters are perfect for any occasion.

The combination of crunchy golden fritters with the tangy lime sauce makes for a flavorful treat that works wonderfully as a snack or part of a larger meal.

Halloumi and Roasted Veggie Wrap with Hummus

This wrap is a vibrant, filling, and healthy meal that’s easy to prepare and perfect for a summer lunch or picnic.

Roasted veggies paired with warm halloumi and creamy hummus make a satisfying combination of textures and flavors.

Ingredients:

• 200g halloumi, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large wraps
• 1/2 cup hummus
• Fresh rocket or spinach

Instructions:

1. Preheat your oven to 200°C (390°F). Toss the sliced vegetables with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
2. Grill the halloumi slices in a pan or on a grill until golden brown and crispy on both sides.
3. Warm the wraps slightly, then spread a generous layer of hummus on each.
4. Layer roasted vegetables, grilled halloumi, and a handful of fresh rocket or spinach on top.
5. Roll up the wraps tightly and serve immediately.

These halloumi and roasted veggie wraps are a delicious way to enjoy seasonal vegetables.

The sweetness of the roasted veggies pairs beautifully with the rich, salty halloumi and the creamy hummus, making this a satisfying meal that’s packed with flavor.

Halloumi and Tomato Skillet with Basil Pesto

This one-pan dish combines the rich, salty flavor of grilled halloumi with the freshness of ripe tomatoes, all smothered in aromatic basil pesto.

It’s a quick, easy, and flavorful meal that’s perfect for a light lunch or dinner during the warmer months.

Ingredients:

• 250g halloumi, sliced
• 2 large tomatoes, sliced
• 1 tbsp olive oil
• 2 tbsp basil pesto
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden and crispy.
2. Add the tomato slices to the skillet and cook for 1-2 minutes, just to warm them through.
3. Drizzle the pesto over the halloumi and tomatoes. Toss gently to combine and season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.

This skillet dish is a perfect marriage of savory and fresh flavors, with the halloumi’s crispiness complementing the juicy tomatoes and fragrant pesto.

It’s a simple yet satisfying dish that’s both comforting and full of summer flavor.

Spicy Halloumi Tacos with Sriracha Yogurt Sauce

For taco night with a twist, these spicy halloumi tacos are sure to steal the show.

The crispy halloumi pairs perfectly with a creamy, spicy sriracha yogurt sauce and fresh toppings like avocado and cilantro. These tacos are bold, flavorful, and perfect for summer gatherings.

Ingredients:

• 250g halloumi, cut into strips
• 6 small corn or flour tortillas
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• Fresh cilantro, for garnish

For the sriracha yogurt sauce:

• 1/4 cup Greek yogurt
• 1 tbsp sriracha sauce
• 1 tsp lime juice
• Salt, to taste

Instructions:

1. Fry or grill the halloumi strips over medium heat until golden and crispy on both sides.
2. While the halloumi is cooking, mix the Greek yogurt, sriracha sauce, lime juice, and salt in a bowl. Adjust the sriracha based on your preferred spice level.
3. Warm the tortillas in a skillet or microwave.
4. Assemble the tacos by layering crispy halloumi, avocado slices, and red onion on each tortilla.
5. Drizzle with the sriracha yogurt sauce and garnish with fresh cilantro.

These spicy halloumi tacos are bursting with flavor and perfect for anyone craving a little heat.

The cool, creamy avocado and cilantro balance the spicy yogurt sauce, making each bite a delightful experience.

Halloumi and Spinach Stuffed Pitas with Garlic Sauce

These stuffed pitas are packed with warm, crispy halloumi and sautéed spinach, all drizzled with a garlicky sauce.

This simple, satisfying meal is perfect for lunch or dinner and can be served on the go for a picnic or packed lunch.

Ingredients:

• 200g halloumi, sliced
• 2 whole wheat pita breads
• 2 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper, to taste

For the garlic sauce:

• 1/4 cup Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté the spinach until wilted and tender. Season with salt and pepper.
2. Grill or fry the halloumi slices until golden and crispy on both sides.
3. Warm the pita breads slightly, then cut a slit in the side to create pockets.
4. Stuff the pitas with sautéed spinach and grilled halloumi.
5. Mix the garlic sauce ingredients together and drizzle generously over the filling.
6. Serve immediately, with extra garlic sauce on the side if desired.

These halloumi and spinach stuffed pitas are a great way to enjoy the flavors of Mediterranean cuisine in a handheld format.

The warm halloumi, earthy spinach, and creamy garlic sauce create a deliciously comforting meal that’s perfect for any time of day.

Halloumi and Sweet Potato Hash

A hearty yet light dish, this halloumi and sweet potato hash is a perfect way to enjoy the flavors of summer in a simple, one-pan meal.

The sweetness of the roasted sweet potatoes pairs wonderfully with the salty, crispy halloumi, making it ideal for breakfast, brunch, or a casual dinner.

Ingredients:

• 200g halloumi, cubed
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 200°C (390°F). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, fry the halloumi in a large skillet over medium heat until golden and crispy on all sides.
3. In the same skillet, add the chopped red bell pepper and onion and sauté until softened.
4. Once the sweet potatoes are done, toss them into the skillet with the halloumi and vegetables. Stir well to combine.
5. Garnish with fresh parsley and serve warm.

This sweet potato hash is a comforting, filling dish with a nice balance of flavors.

The crispy halloumi adds richness, while the roasted sweet potatoes and veggies keep it light and nutritious. It’s perfect for a weekend brunch or a satisfying dinner.

Halloumi and Beetroot Salad with Orange Dressing

This colorful salad combines the earthiness of roasted beets with the salty goodness of halloumi, all tied together with a zesty orange dressing.

It’s vibrant, nutritious, and perfect for those looking for a refreshing yet filling summer dish.

Ingredients:

• 200g halloumi, sliced
• 2 medium beets, roasted and diced
• 1 cup arugula or mixed greens
• 1 orange, peeled and segmented
• 1/4 cup walnuts, toasted

For the orange dressing:

• Juice of 1 orange
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 200°C (390°F) for 30–40 minutes, until tender. Peel and dice them once cool.
2. Grill or pan-fry the halloumi until golden brown on each side.
3. In a small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper for the dressing.
4. In a large bowl, combine the arugula, roasted beets, orange segments, and toasted walnuts.
5. Top with the grilled halloumi and drizzle the orange dressing over the salad. Toss gently to combine.

This halloumi and beetroot salad is an explosion of flavors and textures—sweet, savory, and tangy all at once.

The fresh citrus dressing adds a lightness that makes it a perfect summer dish, ideal for a light lunch or as a side to grilled meats.

Halloumi and Pomegranate Couscous

A fresh, vibrant side dish or light meal, this halloumi and pomegranate couscous combines the creamy, salty halloumi with the crunchy, sweet bursts of pomegranate seeds.

It’s perfect for serving with grilled chicken or fish or as a standalone dish.

Ingredients:

• 200g halloumi, cubed
• 1 cup couscous
• 1 tbsp olive oil
• 1/2 cup pomegranate seeds
• 1/4 cup chopped mint
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the couscous according to package instructions, then fluff with a fork and set aside to cool.
2. Fry the halloumi cubes in olive oil over medium heat until golden and crispy on all sides.
3. In a large bowl, combine the cooked couscous, pomegranate seeds, mint, and lemon juice.
4. Gently stir in the fried halloumi and season with salt and pepper.
5. Serve immediately or chill for a cold version.

This couscous dish is a delightful combination of savory halloumi and sweet pomegranate, with the mint and lemon adding refreshing notes.

It’s an ideal side dish for a summer BBQ or a light lunch, offering a balance of flavors that are both satisfying and refreshing.

Halloumi and Olive Tapenade Crostini

These halloumi crostini are the perfect appetizer for any summer gathering.

The rich, salty flavor of grilled halloumi pairs wonderfully with the tangy olive tapenade and the crunch of toasted bread. It’s a simple yet elegant bite that everyone will love.

Ingredients:

• 200g halloumi, sliced
• 1 baguette, sliced into thin pieces
• 1/2 cup olive tapenade
• 1 tbsp olive oil
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 180°C (350°F). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 5–7 minutes or until golden and crispy.
2. Grill the halloumi slices over medium heat for about 2–3 minutes per side, until golden brown.
3. Spread a thin layer of olive tapenade on each crostini.
4. Top with a slice of grilled halloumi and garnish with fresh thyme.
5. Serve immediately as a delicious appetizer.

These halloumi crostini are a perfect blend of salty, savory, and fresh flavors.

The crispy toast, creamy halloumi, and tangy tapenade create a mouthwatering bite that’s sure to be a hit at any party.

Halloumi and Cucumber Summer Rolls

These fresh and healthy halloumi summer rolls are packed with crunchy vegetables and crispy halloumi, all wrapped in soft rice paper.

Paired with a peanut dipping sauce, they make a fantastic light lunch or appetizer for warm days.

Ingredients:

• 200g halloumi, sliced into thin strips
• 8 rice paper wrappers
• 1 cucumber, julienned
• 1 small carrot, julienned
• Fresh mint leaves
• Fresh cilantro leaves

For the peanut dipping sauce:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp honey
• Juice of 1 lime
• 2 tbsp warm water

Instructions:

1. Warm a non-stick pan over medium heat and grill the halloumi strips until golden on both sides.
2. Prepare a shallow dish of warm water to soften the rice paper wrappers. Dip one wrapper in the water for 10 seconds, then lay it flat on a clean surface.
3. Place a few strips of grilled halloumi, cucumber, carrot, mint, and cilantro in the center of each wrapper.
4. Fold in the sides of the rice paper and roll tightly into a spring roll shape.
5. In a small bowl, whisk together all the dipping sauce ingredients until smooth.
6. Serve the rolls with the peanut dipping sauce.

These halloumi summer rolls are light, fresh, and full of flavor.

The crispy halloumi pairs wonderfully with the crunch of fresh vegetables and the creamy peanut sauce, making for a satisfying and healthy meal option.

Halloumi and Apple Slaw Wraps

These halloumi and apple slaw wraps offer a fun twist on traditional wraps, combining the saltiness of grilled halloumi with the crisp sweetness of apples and a tangy slaw.

It’s a great choice for a quick and refreshing lunch or a picnic.

Ingredients:

• 200g halloumi, sliced
• 1 apple, julienned
• 1/2 red cabbage, shredded
• 1 carrot, grated
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey
• 4 large whole wheat wraps
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the shredded cabbage, grated carrot, and julienned apple.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper to create the dressing.
3. Toss the slaw mixture with the dressing until well coated. Set aside.
4. Grill the halloumi slices until golden and crispy on both sides.
5. Warm the wraps slightly, then layer the apple slaw and grilled halloumi in each wrap.
6. Roll up tightly and serve immediately.

These halloumi and apple slaw wraps are a unique and flavorful way to enjoy halloumi.

The balance of sweet, salty, and tangy makes each bite a refreshing and satisfying experience. Perfect for a summer lunch or as a light dinner!

Halloumi and Mango Salad with Lime Dressing

This vibrant salad combines the tangy sweetness of mango with crispy, golden halloumi and a refreshing lime dressing.

It’s the perfect salad to enjoy on warm summer days, offering a balance of flavors and textures in every bite.

Ingredients:

• 200g halloumi, sliced
• 1 ripe mango, peeled and diced
• 2 cups mixed greens (e.g., arugula, spinach, or lettuce)
• 1/4 red onion, thinly sliced
• 1/4 cup toasted sunflower seeds
• 1 tbsp olive oil

For the lime dressing:

• Juice and zest of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Grill or pan-fry the halloumi slices until golden brown and crispy on both sides.
2. In a bowl, combine the mixed greens, diced mango, red onion, and toasted sunflower seeds.
3. In a separate small bowl, whisk together lime juice, zest, olive oil, honey, salt, and pepper.
4. Toss the salad with the lime dressing and top with the grilled halloumi.
5. Serve immediately.

This halloumi and mango salad is a burst of tropical flavors with a satisfying crunch from the seeds and fresh veggies.

The tangy lime dressing ties it all together, making this salad the perfect light and refreshing meal for summer.

Halloumi and Zucchini Fritters

These crispy, savory fritters made with halloumi and zucchini are an irresistible snack or light meal.

The combination of halloumi’s rich saltiness and the fresh crunch of zucchini makes these fritters the perfect summer treat.

Ingredients:

• 200g halloumi, grated
• 2 medium zucchinis, grated
• 1/4 cup all-purpose flour
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
2. In a bowl, combine the zucchini, grated halloumi, flour, egg, parsley, garlic powder, salt, and pepper.
3. Heat olive oil in a frying pan over medium heat.
4. Spoon spoonfuls of the fritter mixture into the pan, pressing them gently into small patties. Cook for 2–3 minutes on each side until golden brown and crispy.
5. Drain on paper towels and serve warm.

These halloumi and zucchini fritters are a great appetizer or light meal, perfect for those looking for a tasty, crispy snack.

The rich halloumi and delicate zucchini work together beautifully, making these fritters both satisfying and refreshing.

Halloumi and Pesto Stuffed Peppers

These halloumi and pesto stuffed peppers are a delicious and filling meal that can be served as a main course or as a side dish.

The creamy, savory halloumi pairs wonderfully with the fresh pesto, and the roasted peppers add a slight sweetness to the dish.

Ingredients:

• 4 large bell peppers, halved and seeded
• 200g halloumi, crumbled
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cooked quinoa or rice
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Cut the bell peppers in half and remove the seeds. Drizzle with olive oil and season with salt and pepper.
3. Roast the peppers in the oven for 20 minutes until slightly tender.
4. While the peppers are roasting, mix together the crumbled halloumi, pesto, and cooked quinoa or rice.
5. Stuff the roasted peppers with the halloumi mixture and return to the oven for another 10–15 minutes, until the halloumi is golden and the peppers are tender.
6. Garnish with fresh basil and serve warm.

These halloumi and pesto stuffed peppers are packed with flavor and are the perfect way to enjoy halloumi in a healthy, satisfying way.

The crispy halloumi and fragrant pesto give these peppers a rich, Mediterranean flavor that’s sure to impress.

Halloumi and Roasted Vegetable Buddha Bowl

This nourishing Buddha bowl features roasted vegetables, crispy halloumi, and a tangy dressing that ties everything together.

It’s a wholesome and satisfying meal that’s both light and filling, making it perfect for lunch or dinner on a warm day.

Ingredients:

• 200g halloumi, sliced
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa or brown rice
• 1/2 avocado, sliced

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup
• Salt and pepper, to taste
• Water, to thin (as needed)

Instructions:

1. Preheat your oven to 200°C (390°F). Toss the sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized.
2. Grill or pan-fry the halloumi slices until golden brown and crispy on both sides.
3. To assemble the bowl, place the cooked quinoa or brown rice as the base, then top with roasted vegetables, halloumi slices, and avocado.
4. In a small bowl, whisk together all the dressing ingredients until smooth. Drizzle the dressing over the bowl.
5. Serve immediately, and enjoy!

This halloumi and roasted vegetable Buddha bowl is a delightful combination of textures and flavors, from the crispy halloumi to the tender roasted veggies.

The tahini dressing adds a rich, creamy note that makes the entire dish feel indulgent yet healthy.

Halloumi and Tomato Bruschetta

This Halloumi and Tomato Bruschetta offers a Mediterranean twist on the classic Italian appetizer.

The grilled halloumi’s saltiness complements the sweet, juicy tomatoes and fresh basil, creating a delicious, savory bite perfect for a summer snack or appetizer.

Ingredients:

• 200g halloumi, sliced
• 1 loaf of baguette or crusty bread, sliced
• 2 large tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 180°C (350°F) or heat a grill pan over medium heat. Toast the slices of bread in the oven or grill until golden and crisp.
2. Grill the halloumi slices until golden brown and crispy on both sides.
3. In a bowl, combine the diced tomatoes, chopped basil, olive oil, balsamic vinegar, salt, and pepper.
4. Top each slice of toasted bread with a spoonful of the tomato mixture, followed by a slice of grilled halloumi.
5. Serve immediately, garnished with extra basil if desired.

This Halloumi and Tomato Bruschetta brings together classic Mediterranean flavors in a fresh, light appetizer.

The sweet tomatoes, fragrant basil, and salty halloumi are perfectly balanced with the tang of balsamic vinegar, making it a crowd-pleaser at any summer gathering.

Halloumi and Spinach Pita Pockets

These halloumi and spinach pita pockets are an easy-to-make, flavorful meal packed with protein and nutrients.

The warm, crispy halloumi pairs perfectly with sautéed spinach and a light, tangy yogurt dressing, all wrapped in soft pita bread.

Ingredients:

• 200g halloumi, sliced
• 2 whole wheat pita breads
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1/2 tsp cumin (optional)
• Salt and pepper, to taste

For the yogurt dressing:

• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 tsp chopped fresh dill or parsley
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Sauté the spinach with cumin, salt, and pepper until wilted and tender. Set aside.
2. Grill or pan-fry the halloumi slices until golden and crispy on both sides.
3. Warm the pita breads and slice them open to create pockets.
4. Fill the pita pockets with sautéed spinach and grilled halloumi.
5. In a small bowl, mix together the yogurt dressing ingredients and drizzle over the filled pitas.
6. Serve immediately, and enjoy!

These Halloumi and Spinach Pita Pockets are quick to prepare and packed with vibrant, fresh flavors.

The crispy halloumi adds richness to the tender spinach, while the yogurt dressing provides a creamy and tangy finish that elevates the whole dish. Perfect for a light lunch or dinner!