Celebrate NZ Cheese Month this October with squeaky, grillable cheese — which tastes even better when made right here in New Zealand. 

Recipes and photos: Kathy Paterson

Halloumi is a hugely versatile cheese, it’s perfect on its own, for barbecues, in salads and in curries. Here are some suggestions for how to use New Zealand halloumi.

Honey-Drenched Halloumi

Choose a honey with a hint of savouriness, rather than full-on sweetness, to add extra flavour to halloumi.

Serves 3-4

INGREDIENTS

2 tablespoons runny honey
½ teaspoon black sesame seeds
½ teaspoon coriander seeds
2 tablespoons extra virgin olive oil
190g – 200g packet of NZ halloumi
finely grated zest and juice of 1 lime

To serve:
leafy green salad leaves
sourdough bread slices, grilled or fresh

METHOD

Put the honey into a small bowl. Put the sesame seeds in a mortar and pestle and roughly crush then stir through the honey. Crush the coriander seeds to a fine powder then stir through the honey.

Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the halloumi into 3-4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as only takes a few minutes.

To serve, put a slice of halloumi on each plate and drizzle with a little lime juice. Drizzle over the honey and sprinkle with the lime zest.

Serve with a leafy green salad and grilled or fresh sourdough bread slices.

Tip: If you like spice try halloumi infused with chilli or for a spicy flavour sprinkle halloumi with a few dried red chilli flakes before pan-frying.

Spring Greens and Bread Salad with Pan-Fried Halloumi

Fresh greens and a bright, lemony dressing are just perfect for this stellar halloumi dish. Take halloumi out of the fridge just before you want to pan-fry it.

Serves 4

INGREDIENTS

Dressing:
1 lemon
4 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon runny honey
salt

Salad:
2 thick slices slightly-stale sourdough bread, torn into pieces
1 Lebanese cucumber, halved lengthwise and sliced
1 courgette, peeled into long ribbons using a vegetable peeler
4 thin spring onions, trimmed and finely sliced
200g podded broad beans, blanched and grey outer skins removed and discarded
120g packet baby cos lettuce leaves
a few basil or mint leaves, torn if large
160g-190g packet of NZ halloumi
2 tablespoons extra virgin olive oil

METHOD

Make the dressing, finely grate the zest of the lemon into a small bowl or ramekin, cover and set aside. Juice the lemon and pour 2-3 tablespoons into a clean, screw-top jar. Add the olive oil, mustard, honey and a little salt. Screw on the lid and shake well then taste and adjust seasoning, if needed.

Make the salad, put the bread pieces in a large bowl and drizzle over enough dressing to moisten. Set aside to allow the bread to soften, about 30 minutes. Add the cucumber slices, courgette ribbons and spring onions then drizzle over the remaining dressing and gently toss to combine. Leave to sit for 5 minutes to allow the flavours to mingle.

Add the brightly-coloured broad beans, cos lettuce and basil or mint and gently toss.

Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the halloumi lengthwise into thick slices and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.

To serve, divide the salad between each plate and top with the halloumi. Sprinkle over the reserved lemon zest.

Tip: When in season, add a few slices of heritage green tomato and a few freshly podded green peas to the salad.

Sprouting Broccoli and Halloumi

Lightly-spiced with a dash of acidity and very textural – this simple dish sings. Serve as a side dish or part of a shared meal. In season, try using green beans or a mix of green beans and sugar snaps.

Serves 4

INGREDIENTS

300g sprouting broccoli or use a larger quantity, if wished
4 tablespoons extra virgin olive oil
½ teaspoon cumin seeds
½ teaspoon yellow mustard seeds
a pinch of dried red chilli flakes
160g-200g packet of NZ halloumi
1 lemon

METHOD

Steam or cook the sprouting broccoli in lightly salted boiling water until just tender – tender to the bite.

Put 2 tablespoons olive oil in a wide, heavy-based saucepan and heat over medium heat. Put in the cumin and mustard seeds – when you hear popping, remove the saucepan from the heat and drop in the sprouting broccoli. Shake the saucepan to toss together. Stir through the dried chilli flakes.

Meanwhile, heat a large frying pan over high heat for a minute. Add the remaining 2 tablespoons olive oil and lower the heat to medium.

Cut the halloumi into 4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.

To serve, tip the sprouting broccoli on to a large plate (this allow it to fall naturally without extra handling) and top with halloumi slices. Finely grate over some lemon zest, then cut lemon into wedges for squeezing.