Provençal vegetables and haloumi with garlic croutons
A flavour-packed Provençal salad with eggplant, zucchini, cherry tomatoes, haloumi, olives and garlic croutons.
Haloumi
Seared haloumi with zucchini and basil
The basil mixture, without the lemon rind and juice, can be made several days ahead; keep tightly covered in the refrigerator or freeze for up to 3 months. Add the lemon just before serving. Make sure you cook the haloumi just before serving, as it becomes tough and rubbery on cooling. Note
Roasted vegetable and haloumi salad
A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.
Spinach and fetta pide
A delicious traditional treat.
Pan-fried haloumi with green salad
For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]