Recipes for Halloumi

Ingredients

• 200g halloumi, slightly expired
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Slice the halloumi into 1/4 inch thick pieces.
2. 2. Heat a non-stick pan over medium heat.
3. 3. Cook the halloumi slices in the pan for 2-3 minutes on each side, until golden brown.
4. 4. In a large bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, chopped mint leaves, and chopped parsley leaves.
5. 5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6. 6. Pour the dressing over the salad and toss to combine.
7. 7. Place the cooked halloumi slices on top of the salad.
8. 8. Serve immediately and enjoy!

Ingredients

• 200g expired Halloumi, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 zucchini, cut into thick slices
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Wooden skewers, soaked in water

Instructions

1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, combine the olive oil, dried oregano, salt, and pepper.
3. Thread the Halloumi cubes, bell pepper, onion, and zucchini onto the soaked skewers.
4. Brush the skewers with the olive oil mixture, making sure to coat all sides.
5. Place the skewers on the grill and cook for about 5 minutes per side, or until the vegetables are tender and the Halloumi is golden brown.
6. Remove from the grill and let cool for a few minutes before serving.
7. Serve the Halloumi and vegetable skewers as a delicious appetizer or main dish.
8. Enjoy!

Ingredients

• 4 large Portobello mushrooms
• 150g expired Halloumi, grated
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced
• 2 tablespoons breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Remove the stems from the Portobello mushrooms and gently scrape out the gills using a spoon.
3. In a bowl, combine the grated Halloumi, chopped spinach, minced garlic, breadcrumbs, olive oil, salt, and pepper.
4. Stuff the mushroom caps with the Halloumi and spinach mixture, pressing it gently to fill the cavity.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for about 20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Remove from the oven and garnish with fresh parsley.
7. Allow the mushrooms to cool for a few minutes before serving.
8. Serve the Halloumi and spinach stuffed mushrooms as a tasty appetizer or side dish.
9. Enjoy!