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Crispy halloumi cheese with caper sauce recipe

Crispy halloumi cheese with caper sauce recipe

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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese

Salty halloumi cheese makes a delicious summer starter when barbecued until golden and presented with a homemade caper sauce. Halloumi is ideal for the barbecue, because it holds its shape and does not melt, but just becomes crisp on the outside and pleasantly soft inside.

Ayrshire, Scotland, UK

6 people made this

IngredientsServes: 6

  • For the caper sauce
  • 4 tablespoons capers
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon coriander seeds, crushed
  • ground black pepper
  • For the halloumi
  • 1 (250g) packet halloumi cheese, sliced 1 cm thick
  • 1 tablespoon olive oil
  • 25g fresh coriander - leaves only, chopped
  • salt and ground black pepper

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Soak the capers in fresh water to cover in a small bowl to remove excess salt, about 5 minutes; drain.
  2. Chop the capers coarsely. Stir together the capers, garlic, the 2 tablespoons olive oil, lemon juice and crushed coriander seeds in a small bowl. Season with ground black pepper.
  3. Preheat a barbecue for High heat. Brush the halloumi slices with the remaining 1 tablespoon olive oil.
  4. Barbecue the halloumi slices directly on the barbecue grate until golden, about 2 minutes. Turn and cook on the other side until soft in the centre and golden on the outside, about 2 more minutes.
  5. Place the halloumi slices on a serving plate. Drizzle with the caper sauce and sprinkle with the fresh coriander leaves. Season to taste with salt and ground black pepper.


If it isn't barbecue season, you can cook the halloumi under the grill.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Brilliant recipe. Made this as a starter but used the grill as too cold to bbq. the sauce goes with the halloumi so well. Could serve for lunch with a nice salad and chips and you're sorted.-16 May 2013

Grilled Halloumi Cheese Bake Recipe

On my weekly meal plan menu every week from now on: Grilled Halloumi Cheese Bake.

Can we please just take a moment to appreciate the crunchy, golden, salty, gooey underneath, downright delicious gem that awaits you?

I first made this recipe months ago following an online recipe from one of the big supermarket chains. I’ve tweaked a bit, added courgettes, reduced the spices required and reduced the cooking time to make life a little easier.

Unusually for my site, this recipe is just for two people.

It’s super easy to double for four (or more), but I tend to reserve this for a late night cheese fest/bread dunking/wine drinking dinner as George is not a Halloumi fan (I KNOW – WHAT THE).

Here’s why you need this in your life:

✅ SQUEAKY CHEESE GOODNESS (I pretty much rest my case..)

✅ A veggie rich meal, for a dose of goodness and 3 of your 5 a day

✅ This reheats really well, great lunch leftovers to brighten up your day

Grilled halloumi with honey recipe

Jessica Dady April 20, 2020 6:00 am

Nutrition per portion

Grilled halloumi with honey is a quick and easy but irresistible vegetarian dish. Salty halloumi cheese works so well with the sweet marinade. The flavours complement each other to make sure each bite is packed with flavour. We’ve served our grilled halloumi with a simple salad of olives, tomato and red onion for a light and summery meal. Halloumi is a Cypriot cheese made from a mixture of goat’s and sheep’s milk. It has a firm and slightly elastic texture, meaning it holds its shape well when cooked, unlike many cheeses. It is popular in Middle Eastern cooking and its robust nature makes it an excellent vegetarian meat alternative. Halloumi has a salty flavour, especially if it has been stored in brine. Halloumi is delicious when simply grilled on the barbecue, but we’ve made it even more flavourful by marinating it first. Serve a vegetarian dish that everyone will love and make this grilled halloumi with honey.

Shrimp Saganaki With Halloumi and Harissa

This dish’s success relies on the quality of the shrimp, so splurge on the best you can find, ideally fresh, whole ones, but thawed from frozen shrimp are fine too. Season the sauce sparingly with salt as the shrimp and halloumi bring their own salinity to the dish.

Heat the broiler to high and place a rack in the top position, 4 inches from the broiler element.

Heat the olive oil in a large, high-sided, ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and caramelized at the edges, about 15 minutes. Add the harissa and cook, stirring often, until it is fragrant and coats the onions well, about 30 seconds.

Stir in the tomatoes and garlic, reduce the heat to medium and cover the skillet. Cook until the tomatoes are lightly broken down and saucy, about 5 minutes. Remove the pan from the heat and stir in the honey. Season lightly with salt and pepper.

Tuck all the shrimp into the sauce, spacing them evenly throughout the pan, then lightly shake the pan to settle the shrimp under a blanket of sauce. Scatter the halloumi on top, then place the pan under the broiler. Cook until the halloumi is darkly caramelized on top and the shrimp are cooked through, about 5 minutes.

Serve hot in the pan with crusty bread on the side for dragging through the sauce.

Halloumi burger with rutabaga fries


  • 4 4 egg eggs
  • 1½ tbsp 1½ tbsp ground psyllium husk powder
  • 2 tsp 2 tsp baking powder
  • 2 tbsp 2 tbsp chia seeds
  • 2 cups (8 oz.) 475 ml (220 g) mozzarella cheese, shredded
  • 14 oz. 400 g halloumi cheese, sliced
  • 1 tbsp 1 tbsp coconut oil
  • 4 leaves of iceberg lettuce
  • 1 (4 oz.) 1 (110 g) tomato, thinly sliced tomatoes, thinly sliced
  • 1 (7 oz.) 1 (200 g) avocado, sliced avocados, sliced
  • ¼ cup 60 ml sour cream
  • ¼ cup 60 ml mayonnaise or vegan mayonnaise
  • ¼ cup 60 ml ajvar relish

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Cheese bread



Instead of the cheese bread you can use these easy-to-make Oopsie breads! Either will be amazing with the burgers.

The cheese buns freeze well. To shorten prep time make the buns ahead and keep a stock in the freezer. Then all you need to do is thaw as needed.

The baked rutabaga fries won’t be as crispy as potato fries as they don’t contain as much starch but they taste great anyway. You could replace the rutabaga with swede or turnip.

If you cannot find Ajvar relish, you can substitute with a low-sugar, hot red-pepper relish, such as Marco Polo Red Pepper Spread.

Pan-Fried Bream with Lemon Caper Butter Sauce Recipe

This pan fried bream can be served with all sorts of sides. I prefer a potato side such as oven roasted new potatoes or hasselback potatoes, but rice or bread would also work nicely. Be sure to add a big portion of green veg too, any of broccoli, tenderstem broccoli, samphire, kale, spinach, leeks and green beans are my typical choices.

For a real treat meal, try bunging some shell-on prawns or scallops into the mix, they taste lovely with this lemon caper butter sauce too!

You’ll find a full method below along with some pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – [email protected] – or DM me on social media @myglutenfreeguide. Ooh, also send photos of your creations please!

If you enjoy making and eating this fish dish, I would be very grateful if you could leave a review on the recipe card below.

Lime & Caper Dressed Halloumi Cheese

We are having another week of gorgeous weather here in the UK, which is great as the children are all off on half term, well in England and Wales at any rate. I have been taking advantage of the warmer temps and preparing lots of lovely salad type of meals for us. This is a salad I had not made in a number of years, and all of a sudden I got a craving for it. Fried Halloumi Cheese, with a Lime and Caper Dressing. Fried cheese. Yes!! Why not!

Halloumi or hellim is a Cypriot semi-hard and unripened brined cheese which is created from a mixture of goat's and sheep's milk. Nowadays, you will often find it containing cow's milk, but authentically it does not. It has a high melting point, which makes it perfect for frying or grilling because it holds its shape well. We really like it, and it is perfect done this way.

Crispy duck with pancakes

The duckHeat oven to 180C/160C fan/gas 4. Mix the honey and five-spice in a bowl, then brush all over the duck. Transfer to a roasting tin and roast for 25-30 mins until bronzed. Cool for 10 mins, then shred the meat and finely slice the skin.

SauceWhile the duck is cooking, put all the plum sauce ingredients in a saucepan and simmer gently over a medium heat for 15 mins or until the plums are soft and the sauce is thick. Using a stick blender, blend until smooth.

PancakesWhile the sauce is cooking, put the flour, 125ml boiling water and a pinch of salt in a bowl and mix together until it forms a dough. When cool enough to handle, knead for 5-10 mins. Divide it into 10 little balls and roll each one out as thin as you can. Brush a frying pan with the oil and cook each pancake over a medium heat for 20 secs each side or until cooked but not browned.

To serveSpread a pancake with a little plum sauce. Top with the shredded duck, a few pieces of cucumber and spring onion.

Chicken Piccata Recipe with Lemon Caper Sauce, Easy Homemade Chicken [Prep Time- 15 minutes(optional) Cooking time- 15minutes]

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Edit : Full recipe for Chicken Piccata skinless and boneless -

¼ cup all-purpose flour for dredging

⅓ cup lemon juice freshly squeezed

1 cup chicken stock or (½ cup white wine dry)

½ cup parsley fresh, chopped

The full recipe for Chicken Piccata

Prep Chicken: Pound the chicken breast so they can cook evenly. Slightly season the chicken with salt and black pepper.

Dredge the chicken breast in the flour and shake off the excess flour.

Pan Fry: Take a large skillet, melt 2 tbsp of butter with olive oil, heat it over medium heat. Place the chicken piece on the skillet and cook for about 4 to 5 minutes on each side or until the skin turns slightly golden brown.

Clean the skillet: Remove the skillet from the heat and clean the skillet. No need to be meticulous here Add lemon juice, chicken stock, or white wine, capers and scrape off the pan nicely for extra flavor to the dish. Put the skillet to the heat and bring to a boil, taste the sauce, and season with salt or pepper if required.

Add the chicken piece to the skillet add simmer for about 5 minutes.

Turn the heat to low, add the remaining butter to the skillet, and swirl it to melt. This makes the butter emulsify with stock and lemon juice to clear, and slightly thicken the sauce.

Why clean the skillet first? Just deglaze with the lemon/stock/wine.

How is the prep time optional lol

haha! No, I mean you do not need to marinate the chicken for a longer time.

For a vegetarian alternative, you can easily substitute halloumi for the chicken. No need to flour it, just fry it on a skillet or in the pan. Works like a dream. Here’s my version (apologies for the formatting, I’m on mobile):

INGREDIENTS 225 g (1 small block) halloumi cheese, cut into 4 thick slices 2 tbsp butter 6 small mushrooms, sliced or diced quite small 2 cloves garlic, minced Juice of 1/2 a lemon 1 tbsp capers Black pepper Few sprigs fresh parsley, chopped

INSTRUCTIONS Cook the halloumi in a dry frying pan over a medium heat, until crispy and golden brown on both sides (a few minutes per side). Turn the heat down fairly low, and push the halloumi to the edges of the pan. Add the butter, mushrooms and garlic to the centre of the pan, and cook for a few minutes until the mushrooms are soft. Add the lemon juice, capers, and plenty of black pepper, and cook for a couple more minutes. Serve topped with plenty of fresh parsley.

*Edit to add: Serve on a bed of flat pasta like tagliatelle or fettuccini.

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