Halloumi heats up British cuisine with healthy flair
Halloumi, a cheese with exceptional qualities, is gaining increasing popularity in United Kingdom. Its unique taste and nutrient-rich profile make it an ideal choice for healthy eating enthusiasts.
Halloumi is a semi-hard cheese hailing from Cyprus that has earned recognition worldwide. Traditionally made from sheep's, goat's, and cow's milk, it is distinguished by a slightly salty flavour and springy texture, making it an ideal ingredient for frying, grilling, and baking.
Why is it worth eating halloumi?
Halloumi is a true protein powerhouse – around 20 grams of protein can be found in approximately 100 grams. Moreover, it provides calcium, zinc, vitamin A, and B vitamins. Its structure helps you feel full for longer and makes it an excellent meat substitute in vegetarian diets. However, it's important to remember that it contains a substantial amount of salt and fat, so it’s best used as an accompaniment – ideally with vegetables or light salads. Its greatest asset is its resistance to high temperatures – it doesn’t melt but instead browns nicely, developing a slightly crispy crust.
Recipe for spicy halloumi from the pan or grill
Ingredients (for 2 servings):
- About 200 grams of halloumi cheese,
- 1 tablespoon of olive oil,
- 1/2 teaspoon of chilli powder,
- 1/2 teaspoon of smoked paprika,
- 1 clove of garlic (finely chopped),
- Juice from half a lime,
- Fresh coriander or parsley for serving.
Preparation:
- Cut the halloumi into slices about 1 cm thick.
- In a bowl, mix olive oil, chilli, paprika, garlic, and lime juice. Soak the cheese slices in the marinade and set aside for 10-15 minutes.
- Heat a grill pan or grill. Fry the cheese for 2-3 minutes on each side until golden stripes appear.
- Serve warm, sprinkled with herbs, with roasted pepper, cucumber salad, or in pita with hummus.
Halloumi fits perfectly into modern, seasonal cooking. With it, you can quickly create a lunch, light dinner, or an impressive dish for a summer party. Just a bit of seasoning and a hot pan is all it takes to bring a taste of Cyprus to your plate.
