Do you have to soak halloumi before cooking?

Why do you soak halloumi before cooking? While completely optional , many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

How do you keep halloumi from getting rubbery?

Halloumi can become a little rubbery and tough if you don't know how to use it. There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do.

How long does halloumi take to cook?

Pat the halloumi dry with kitchen paper and cut into 1cm-thick slices. Heat a drizzle of olive oil a frying pan over medium-high heat. Lay the halloumi slices in the hot oil, making sure they're not overcrowded. Cook for 1-2 minutes on each side until golden brown.

How do you keep halloumi from falling apart?

Halloumi needs a lot of pressing so that most of the whey is out. So.. not pressing enough might be one reason.. Another reason might be your cooking time in the whey. Halloumi needs to stay in the whey cooking for at least 20 minutes .

Why soak halloumi in cold water?

Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!

How long to soak halloumi in water?

To remove excess saltiness, soak the halloumi in cold water for 2 hrs, or overnight . Cut the halloumi into 4 long pieces and thread onto metal skewers, or wooden ones that have been soaked for 10 mins.

Can you eat halloumi straight from the packet?

In the Middle East, halloumi is usually fried or grilled to take advantage of its high melting point. Although halloumi can be eaten straight from the packet , some chefs recommend soaking it in buttermilk for a day or two before preparing, to give it a richer, less salty flavour.

Does soaking halloumi make it less salty?

After soaking, remove the halloumi from the water and allow it to drain. It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely .

Why is halloumi stored in brine?

Halloumi is stored in brine to preserve it without slime for an extended period, typically at least 60 days, while maintaining its texture and preventing spoilage . Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.

Should I keep halloumi in water?

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge .

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

Author: Amy Fulwood | Published: Jul 26, 2018 | Modified: Jun 29, 2023

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This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty cheese for a delicious vegetarian dinner.

Note: This was one of my very first recipes and I've now updated the photos so the ones beyond this point were updated on 26/07/18. This is still one of my all time favourite halloumi recipes and I hope you love it as much as I do!

This bake uses some of my all time favourite ingredients. Obviously halloumi is one of the most dreamy things in the world and I'm always on the hunt for new recipes to add to my repertoire.

I cook it pretty regularly and there are so many recipes for it on this site it’s hard to pick some real stand outs but I think using it in a halloumi curry was one of the most life changing things I’ve ever done (yeah, I said it, LIFE CHANGING) and this bake is one of those simple, store cupboard type recipes which I go back to again and again!

Where to buy halloumi?

It's available in most supermarkets, just look in the speciality cheese section of the fridge!

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2)

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (3)

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (4)

So I could probably never choose a favourite cheese because, let's be real, they all offer such special and different qualities but halloumi cheese is definitely up there as one of the cheeses I'd hate to live without.

It's also one of those brilliant ingredients that stops you feeling like you're missing out on anything when you're eating vegetarian.

It's a little salty, has a great texture and looks so invitingly awesome when it's gently fried and all crispy and brown.

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (5)

This bake is full of fresh vegetables and herby flavour and it's probably my new favourite vegetarian dinner.

We eat veggie fairly regularly and this is exactly the kind of recipe we like to have on hand for a quick and easy weeknight dinner.

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (6)

Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (7)

This easy dish starts with some chopped onions frying gently for a few minutes before you add chopped garlic and frying for a little longer.

Then courgette, tomatoes and spices are added and cooked for about 20 minutes with some tomato puree until everything is getting super soft and the tomatoes have released all their juices to make a lovely sauce.

Equipment you need to make this recipe...

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Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (8)

Finally you need to add those slices of cheese on top and put the whole thing under the grill to get it all browned and toasty.

Want more? Try these other halloumi recipes!

Broccoli, Halloumi & Lentil Salad
Panko Halloumi Sandwich with Kasundi
Halloumi and Tomato Orzo Salad
Halloumi Salad with Kale and Tahini Dressing
Beet Salad with Apple and Halloumi
Spicy Halloumi Curry with Potato
Baked Halloumi with Winter Panzanella
Harissa Halloumi Salad with Couscous

Recipe

Tomato and Halloumi Bake

This halloumi bake perfectly combines the healthy freshness of vegetables with the chewy, salty halloumi for a delicious vegetarian dinner.

4.41 from 52 votes

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Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Ingredients

1 tablespoon Olive Oil
1 Onion chopped
2 cloves Garlic crushed
2 Courgettes chopped
6 Medium Tomatoes chopped
1 tablespoon Tomato Puree
1 tablespoon Turmeric
1 tablespoon Cumin
1 teaspoon Smoked Paprika
1 teaspoon Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
Salt and Pepper
200 g Halloumi sliced
Handful Fresh Basil chopped

UK Measures - US Measures

Instructions

Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Nutrition Facts

Tomato and Halloumi Bake

Amount Per Serving

Calories 265Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g55%

Sodium 631mg26%

Potassium 841mg24%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 9g10%

Protein 14g28%

Vitamin A 2165IU43%

Vitamin C 46.2mg56%

Calcium 560mg56%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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Tomato and Halloumi Bake • Halloumi Recipe • The Cook Report (2024)

Where to buy halloumi?

Want more? Try these other halloumi recipes!

Recipe

Tomato and Halloumi Bake

Ingredients

Instructions

FAQs

Do you have to soak halloumi before cooking? ›