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Grilled Halloumi with Watercress

Grilled Halloumi with Watercress

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  • 1 8-ounce package halloumi, sliced ¼ inch thick
  • 1 bunch watercress, tough stems removed
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Prepare a grill for medium-high heat. Grill halloumi until browned and soft, about 2 minutes per side. Let cool slightly; break into large pieces. Place in a large bowl.

  • Add watercress, oil, and lemon juice to cheese and toss to combine; season with salt and pepper.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 250 Fat (g) 22 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 13 Sodium (mg) 610Reviews Section

Grilled Portabello Mushroom with Halloumi

It is not uncommon that, when time permits to shop for fresh ingredients, my eyes do the buying and I end up with something I have absolutely no plan as to how I am going to incorporate it into a dish. The bulk of the time, I am limited to ordering my groceries online and can never truly stimulate most of my senses (admittedly, being able to ‘taste first’ is a tad difficult at times and could potentially result in a criminal record if the shop is not complicit in offering a free sample o) – and it is a rare occasion than my work/life routine allows me to stroll down the aisles and truly see what I am buying. The cynic in me (who also has a marketing degree which was abandoned professionally a good few years ago in order to become a ‘nerd’ of sorts), knows that the camera can lie, and I will no longer be suckered into believing that a product’s airbrushed and magically unblemished photo is illustrative of the ‘real deal’ when ingredient shopping online. Seeing is believing.

Not being able to source ingredients as and when I want them, is one of the challenges of dividing my life between rural Yorkshire (which I call home) and London which provides my income and is home to a very special person in my life. Whilst 185 miles between the two locations seems absurd and unsustainable, it really does seem to work. I would relish the opportunity to have more time to buy local ingredients from Farmer’s markets, go foraging for ingredients, or grow my own – it may be a pipe dream at the moment – but we all need to have dreams, right? Alternatively, just become Hugh Fearnley Whittingstall – I am so envious of his lifestyle.

So, where was I? I happened to be in a very niche supermarket called Booths in Ilkley, Yorkshire (they have less than 30 nationwide) which I visited on the way back from the stunning Yorkshire Dales, and immediately experienced what can be best described as a food-gasm – a feast for my eyes of truly fresh and beautifully presented ingredients. What took my fancy was a pair of very sizeable Portabello mushrooms, and as far as impulse buying is concerned, one of my better purchases.

Having been away for a few days, my fridge was at its most bare with a very limited range of ingredients to play with. I had a block of Halloumi cheese, garlic, red onions and red chillis (to be fair I have the latter three ingredients at hand at all times), and wanted to pay homage to this fungus delight. I tried to scour through my jaded and fragmented memory wanting recall of a truly tasty Portabello mushroom based recipe, and nothing materialised. All I could recall was rather disappointing attempts to offer a vegetarian option to an otherwise carnivorous menu which was typically dry, stuffed with breadcrumbs, and pretty devoid of much flavour. Put it these way, whatever I had tried in the past never seemed to do much justice to these robust and meaty-textured gems. So, in typical style, I experimented. The following is what I came up with: Grilled Portabello Mushroom with Halloumi (with a bit more flavour to boot, naturally). Mushrooms work so effectively to absorb flavour, and the more you throw at them, the more they want to kick back.

I also used this opportunity to do a little research, and feel a tad imbecilic by thinking that the name originated from London’s famous Portabello market. I truly despair at myself, sometimes. For one, the Portobello Mushroom (Agaricus bisporus) goes by a range of other names including Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. Secondly the Portabella mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy but the name was first documented by French botanist Joseph Pitton de Tournefort in 1707. History lesson well and truly over, just get in the kitchen and spend fifteen minutes making something both tasty and nutritious involving this cremini mushrooms which are also a great source of fibre, vitamin B12, and are really low calorie. How can you go wrong?

Grilled Portabello Mushroom with Halloumi served with blanched asparagus spears and Parmesan cheese shavings.

Grilled Halloumi with Watercress Chimichurri

You know that saying, I’m working for the weekend. I’ve always thought that sentence was SO depressing because it made it seem like weekdays can’t be fun.

But right now, that’s sort of my reality. The next two weeks are jam-packed with deadlines and long to-do lists and recipes I need to nail. So, while I’m definitely not working for this weekend, I’m sort of working for Memorial Day Weekend. I’m headed to Palm Springs with a few friends and I’m super excited about swimming in the pool with Amelia. My friends Cassie and Burke are bring their pet bird, Ludo, which is sort of strange but whatever!

I’ve been thinking a lot about chimichurri recently.

Back when I was a senior in high school, in Florida, I spent that entire year mostly eating (surprise, surprise!). I grew up mostly eating cuban, Colombian, Peruvian and of course, American food, but this was the year where I really sought after different types of food on the regular.

My friends and I would hit up this Argentinean steak house and I was so obsessed with the chimchurri. It was vinegar-y, refreshing and tasted good on absolutely everything.

I’ve been thinking that chimichurri should be made with other greens. Think mustard greens, dandelion greens, purple kale…and then when I went to the store I landed on peppery watercress.

I like to think that this recipe could easily be adapted to accommodate those other greens, not just watercress.

And halloumi ( which my autocorrect keeps changing to helium) is just SO good. Every time people start breaking out the grill, I just want grilled cheese.

If you can’t find halloumi, try the Mexican version, panela—it’s another grillable cheese and it’s so good. The marketers of halloumi would like you to think that it’s the only cheese that can be cooked but Mexicans do it, too.

Halloumi Recipes

You’re going to love our collection of mouth-watering halloumi recipes. From Joe Wicks’ famous halloumi fries to a warming Turkish halloumi bake the whole family will love, we’ve got plenty of cheesy recipes to choose from.

Joe Wicks' halloumi fries

Joe Wicks' halloumi fries are the perfect compromise between healthy and indulgent - so moreish that they'll disappear in seconds!

Halloumi wrapped in Parma ham

You can prep our halloumi wrapped in Parma ham ahead and cook just before serving for a delightful little canapé

Harissa onion and halloumi burger with courgette ribbons

Our Harissa-onion and halloumi burger with courgette ribbons is sure to become a new staple vegetarian barbecue dish.

Grilled halloumi with honey

Grilled halloumi with honey is a quick and easy but irresistible vegetarian dish. This salty cheese with a sweet marinade packs a real flavour punch.

10-min Joe Wicks' halloumi and cashew curry

This 10-Min Joe Wicks' halloumi and cashew curry recipe will soon become a family favourite. It's so easy to make at home, and super filling.

Halloumi dippers

Dip until your hearts content with these tasty halloumi dippers. They are easy to make and your guests will love them.

Weight Watchers halloumi burgers

Weight Watchers halloumi burgers are delicious! These healthy vegetarian burger made with tofu, veggies and halloumi cheese. Low in calories and easy too

Veggie kebabs

Try our delicious veggie kebabs recipe

Halloumi skewers

www.goodtoknow.co.uk has lots of quick and easy recipes such as halloumi skewers. Find more recipes at www.goodtoknow.co.uk

Griddled halloumi, courgette and asparagus

The salty flavour of the halloumi is the perfect accompaniment to the greens in this spring veg dish. Asparagus, courgettes and pea shoots drizzled in a lemon, soy sauce dressing makes a lovely light lunch for a warm day

Hemsley + Hemsley papaya, halloumi and watercress salad

This Hemsley + Hemsley papaya, halloumi and watercress salad is like lunch and dessert in one! Prepped in just 15 mins, this is perfect for lunch.

Spring vegetables and couscous with halloumi

This spring vegetables and couscous with halloumi recipe transforms a handful of simple ingredients into a healthy, hearty salad

Roast ratatouille and halloumi salad

Once you start nibbling this lemon-flavoured halloumi, it’s very difficult to stop!

Pea, halloumi and sweet potato cakes

Pea, halloumi and sweet potato cakes are an instant winner when it comes to light lunches. Serve these delicious vegetarian cakes with salad and chili sauce

Greek-style Buddha bowl

Greek-style Buddha bowl is a fab mix of halloumi, avocado, olives, veg and a pouch of mixed grains for a really healthy and balanced meal in one bowl

Quinoa with halloumi

Looking for healthy recipes? Quinoa is a wheat-free grain that's perfect in salads. Just add some delicious grilled Halloumi cheese, mint, yogurt and pitta bread for a quick dinner

Roasted aubergine stack

www.goodtoknow.co.uk has lots of quick and easy food recipes like this roasted aubergine stack. Find more recipes at www.goodtoknow.co.uk

Anna Hales' bulgar wheat and halloumi salad

This bulgar wheat & halloumi salad has a smoky halloumi cheese taste & a fresh crisp salad crunch which makes it a healthy & delicious lunch option

Easy halloumi kebabs

Nothing says summer better than a traditional British BBQ and these easy halloumi kebabs are the perfect BBQ food. Including mushrooms, red peppers and shallots they'll certainly make your BBQ a little healthier

Turkish halloumi bake

This classic Turkish halloumi bake is simple to make, perfect for vegetarians and for feeding the whole family on a good budget

Stuffed vine leaves

Stuffed vine leaves are a delicious authentic Greek dish. These flavour-packed-parcels are often served as part of a Greek mezze platter.

Halloumi salad with roasted plums

Halloumi salad with roasted plums is a simple but sophisticated starter that is perfect for summer entertaining.

BBQ asparagus with halloumi

BBQ asparagus with halloumi is perfect for vegetarians and only takes 10 mins to prepare. With a delicious, subtle flavour

Halloumi and cherry tomato salad

This delicious halloumi and cherry tomato salad is so simple to make, it's healthy and full of flavour too

Grilled vegetable and halloumi salad

This grilled vegetable and halloumi salad is light and tasty, making it the perfect summer lunch (plus it's gluten-free!)

Grilled Halloumi with Watercress - Recipes

April is National Grilled Cheese Month.

We’ve seen many different ways to make a grilled cheese sandwich, including bread-free, low-carb versions that substitute sliced portabello mushrooms or ham—a bread-free ham and cheese sandwich, grilled on a panini press.

Today we present another option: a grilled cheese sandwich where halloumi cheese (photo #2) is substituted for the bread.

Halloumi, a semisoft cheese that originated in Cyprus, keeps its shape when fried.

Thus, use sliced halloumi cheese instead of bread, and fill it with what you’d normally put in a grilled cheese sandwich, and grill it.

It’s a reverse grilled cheese sandwich!

You can also use yanni cheese, which is similar to halloumi and India’s paneer cheese.


The outer sides of the bread on a conventional grilled cheese sandwich are greasy with butter, since the sandwich has been fried in a pan or on a griddle.

Many of us still pick them up with our fingers, though—with a napkin on the side.

While you certainly can do the same with a halloumi-base sandwich, you may wish to eat this grilled cheese with a knife and fork.


Are you ready for your sandwich?

[1] Make a grilled cheese sandwich with halloumi, yanni or paneer instead of bread (photo © Urban Village Restaurant | Lone Tree, Colorado | Flavor & The Menu).

[2] Grilled halloumi cheese. It is eaten with a fork (photo © Ina Peters | iStock Photo).

Jamie’s 30 Minute Meals #11: Grilled Sardines

Jamie’s 30 Minute Meals #11: Grilled Sardines
This is our 11th cooking/blogging experiment from Jamie’s 30 Minute Meals. This week’s meal was “Grilled Sardines, Crispy Halloumi, Watercress Salad & Figs, Thick Chocolate Mousse.” Frankly, this is the recipe in the book that scared me the most. I was a “pescaphobe” for most of my life, and it’s only in the last five years or so that I’ve come to enjoy seafood. Whole fish with bones and heads are basically my Everest. I knew we’d have to get to this one eventually though, so I thought it was time to meet my fears head on. Luckily it was easy to make and DELICIOUS! I ate every bit. (I’m as shocked as you are!)

Substitutions and changes: We were able to get everything. We even went with the suggested chilled rosé as an accompaniment! The only change was making a half recipe each of the sardines and the mousse, just because it was only the two of us eating it.

Quick verdict: As a meal, this all went together extremely well and the flavours of the components all complemented each other. (Better so than many of the other recipes.) The sardines were brilliant and the strong aromatics with them masked any potential “fishiness.” Elapsed time was 39:29, but that included about 5 annoying minutes of faffing about with pomegranates. This was a pretty quick one! We’re both rating it as our first official 10/10. If you make this meal for someone, they will be impressed! Read on for photos of the preparation.Pre-start prep: We got out all the necessary ingredients, tools, and cooking vessels. The sardines were de-scaled, but the Snook had to gut them. He also picked all the leaves off the cress. (We didn’t count this in the time since Jamie didn’t have to do it on the show.) The kitchen was clean (well, as clean as it gets) and everything wiped down and ready to go. The oven was heating. We had a frying pan and a saucepan ready on the stove, and a roasting tray ready for the fish.

First, the ingredients for the fish: sardines, garlic, lemon, chilli, parsley, fennel seeds. (A half-recipe would be four sardines, but these ones were on the small side so we went with six.)

Next is the salad: flaked almonds, rocket, watercress, alfalfa sprouts, mint, pomegranate, vinegar.

Ingredients for the figs: figs, honey, and mint along with ingredients for the halloumi: halloumi, sesame seeds, and garlic.

Ingredients for the mousse: 70% chocolate, butter, sugar, cream, vanilla, eggs, brandy, strawberries.

The accompaniments: a bottle of chilled rosé and a pack of pita breads.

The pots and pans, ready to go. The frying pan is for toasting the almonds and then frying the halloumi. The saucepan is for melting the chocolate. (You’re meant to do it in a bowl over a pot of boiling water, but our induction stove has such fine-grained heat control we can melt chocolate directly on it.) The roasting tray is for the sardines.

And we’re off! Preparation actually starts with the dessert. This is me whipping the cream and sugar for the mousse by hand.

Meanwhile, the Snook started melting the chocolate and butter on the stove. (The induction worked great for this!)

The Snook separated an egg and then whisked the whites til they were stiff.

The yolk went into my whipped cream, which also has vanilla and brandy in it.

The chocolate is just about melted…

…which means it’s time to put the chocolate into the whipped cream. (The Snook disliked this step because it’s hard to get all the chocolate out of the saucepan. He’d rather have microwaved the chocolate in the serving bowl and added the cream to it.)

And now the egg whites get folded in.

Jamie mentioned on the show that this is a denser chocolate mousse than most folks are used to, because commercial mousses always beat in a lot of air (since it’s cheap volume). This was looking silky and luxurious. It went straight into the freezer!

The almonds for the salad went onto the heat to toast.

Finally it was time to make the sardines! They were very quick. We added garlic, salt, pepper, lemon zest and juice, olive oil, chilli, parsley stalks, and fennel seeds. Everything got tossed around then put into the hot oven.

Almonds are toasted! Now we can reclaim that pan for the cheese…

Here I’m pressing sesame seeds into the slices of halloumi.

They get put into the hot frying pan with olive oil and garlic to start getting crispy.

The pita also go into the oven, “splashed” with a bit of cold water as directed. (Ours didn’t turn out great, but it’s probably because these are more of a thin flat bread than a thicker pocket. They overbaked and turned into crispbread, basically.)

Now the salad. I’ve combined all the greens together and now I’m whacking the pomegranate to get the seeds out. This is one of Jamie’s favorite tricks, but somehow it never works as easily for me as it does for him. Maybe his pomegranates are riper? At any rate, I gave up pretty quickly and switched to picking the seeds out by hand.

Check out the Snook’s delicate knife-work on those figs! He’s squeezing them to get the flower shape.

The other half of the pomegranate gets “squeezed” to make the dressing. On the show, Jamie just squeezes it and all the juice runs out. In reality, the seeds just started plopping out. The Snook ended up having to pop them in a sieve to get the juice. (We had pomegranate juice EVERYWHERE in the kitchen. This page of the cookbook now has purple splotches all over it.)

The completed salad, with sprouts, almonds, and pomegranate, waiting to be dressed.

The salad dressing, which included olive oil and vinegar as well.

The figs were drizzled with honey and mint.

The halloumi looked great. We flipped it over to cook on the other side too.

The finished sardines. They looked AMAZING.

The chocolate mousse had set up nicely in the freezer.

The finished main meal: sardines, salad, fig, and halloumi.

And our dessert: chocolate mousse with strawberries!

Tasting notes: Like I said, really good. I was tentative about the sardines at first, but within a few minutes I was taking them apart happily. The strong flavours of the chilli, lemon, fennel, and parsley complemented the fish and allowed me to enjoy it without being freaked out. We may have overcooked the halloumi a little bit it was getting to the “squeaky” stage. But its saltiness and squidginess was a nice contrast to the fish and salad. The salad was sweet and zingy. And the figs! Such a simple idea, but such a great texture contrast and flavour complement to everything else. (It helps to have nice, ripe figs.) The chocolate mousse was excellent and we returned later in the night to finish it off. Chocoholics would love it!

Overall a really excellent meal. None of it was technically difficult, but all of the pieces really harmonised nicely. It would be a great one for a dinner party or a special dinner. I loved it, which just blows my mind considering how scared I was of it!

Stay tuned next week for another recipe from Jamie’s 30 Minute Meals!


To make the sauce, mix all the ingredients together, then season with a little salt and pepper.

To prepare the chicken thighs, coat them with the oil and season with salt and pepper.

Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.

To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.

Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.

Grilled Halloumi with Watercress - Recipes

On the Bend tour stop, Fiona wowed the crew with a dish unlike anything they’d tried before — her Grilled Halloumi with Strawberries, Figs, Honey and Basil on a Red Quinoa, Zucchini and Bitter Greens Salad. At home, try pairing the dish with Dreaming Tree Chardonnay.


1 lb. red quinoa, cooked
1 small radicchio, cored and chopped
1 bunch dandelion greens, red or green, chiffonade
1 bunch watercress or arugula, chopped
1/2 bunch Italian parsley (smaller stems included), finely chopped
2 stalks celery, small dice
1 large zucchini, diced and lightly roasted (10 minutes at 400 degrees with extra virgin olive oil salt and pepper)
1/2 red onion, small dice
2 lemons, juiced, 1 zested
1/4 c red wine vinegar
2/3 c extra virgin olive oil
Salt and pepper

1/2 c fresh strawberries, sliced
1/2 c fresh figs, sliced (if available, if not can double strawberries)
1/4 c honey, local
1 bunch basil, leaves picked, chiffonade
1 orange, juiced

1 lb. halloumi, cut into 1 inch slices
1-2 T canola oil
1 lemon, cut in half

Shopping List

1 lb. red quinoa
1 small radicchio
1 bunch dandelion greens, red or green
1 bunch watercress or arugula
1 bunch Italian parsley
2 stalks celery
1 large zucchini
1 red onion
4 lemons
red wine vinegar
extra virgin olive oil
Salt and pepper
1/2 c fresh strawberries
1/2 c fresh figs
honey, local
1 bunch basil
1 orange
1 lb. halloumi
canola oil

Tag Archives | halloumi

Halloumi Cheese Salad with rocket, peppers, spring onions, tomatoes a delicious treat.

I love the distinctive taste of the halloumi cheese or hellim peyniri as we call in Turkish, it is such a treat. Originated in Cyprus, halloumi is a semi hard cheese, made from the mixture of goat and sheep’s and sometimes cow milk. As it has a high melting point, it is wonderful when grilled or lightly sautéed a real treat we enjoyed while we were at the Aegean coast of Turkey.

Halloumi is a popular cheese also in the Middle East, as well as in Turkey, Greece, and Cyprus. It is also good to see its increasing popularity in the UK and the US.

I like serving grilled or cooked halloumi with a plain, crunchy salad it makes an easy, delicious starter or accompanies main courses well. Halloumi cheese has a distinctive, quite salty and rich taste and pairs well with sweet bell peppers, spring (green) onions and juicy tomatoes. Rocket, watercress, spinach all work well in this salad. A simple dressing of zesty lemon juice, oregano and olive oil is all you need as a dressing. You may also wish to sprinkle some red pepper flakes, Turkish pul biber over, if you fancy a spicy kick. Then close your eyes and imagine yourself at the Aegean or Mediterranean it does the trick for me and tickles our taste buds every time.

Cook the halloumi 1 -2 minutes each side until nicely browned serve immediately over the salad.

Tip: The trick with the halloumi cheese is that you need to serve it as soon as it is grilled or cooked while the cheese is warm and crispy outside and soft and juicy inside. If you wait longer, it will start to get harder and you will start to lose the texture and flavors. Therefore, make sure to get your salad ready first before cooking the halloumi cheese and serve straight.

Gumusluk, over looking Tavsan Adasi, Bodrum – Turkey

I hope you enjoy this easy (and gluten-free) grilled halloumi salad, packed with flavor. And I hope it helps hanging on to that summer feeling, that sunny outlook, no matter the weather.


Wash the sweet potato and slice thinly, using a mandolin or a very sharp knife to get these uniformly thin. Transfer to a bowl and stir with olive oil and salt. Spread out on a baking sheet close together and bake for 10 minutes at 160°C. Flip them and bake for an other 15-20 minutes until golden brown, it depends on the thickness of the chips.

Crack the eggs into a bowl and beat with salt. Then add the baking powder, flour, milk, butter and yogurt and mix until smooth. Let stand for 10 minutes.
Pour batter into the waffle iron and bake until golden brown.

Combine all the ingredients for the chimichurri sauce in a bowl.
Cut the halloumi and tofu into thin slices. Drizzle the tofu with olive oil and season with salt and pepper. Grease a hot grill pan with olive oil and place the slices halloumi and tofu. Bake until golden brown.

Arrange the warm waffles on plates, pour the sauce and add watercress, tomato, onion and slices grilled halloumi and tofu. Then add the avocado and sprinkle with crispy chips. Drizzle with the chimichurri sauce and cover with a second waffle. Enjoy!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!

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Watch the video: Στικς χαλλούμι με σως γιαουρτιού - Paxxi 1min C141 (July 2022).


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