From novelty to necessity: how halloumi became a staple on Australian tables

Not so long ago, if you asked for halloumi at your local supermarket you’d be met with a blank stare. Today it sits squarely in the cheese aisle – often in several varieties – and there’s a very good chance it’s already in your fridge.

Grilled halloumi has become particularly popular in Australia as a BBQ staple, and it’s easy to see why. The cheese has a uniquely high melting point, which means it holds its shape beautifully on a hot grill or in a frying pan, developing a gorgeous golden crust while staying soft and gloriously squeaky inside. It’s the kind of ingredient that looks impressive but asks very little of the cook.

From wraps to gourmet burgers, halloumi has become a staple well beyond its Cypriot homeland, driven in part by its popularity among vegetarians and brunch enthusiasts. Here in Australia, you’ll find it on café menus alongside smashed avo, on the weekend barbecue next to the snags, and increasingly as a simple midweek dinner in its own right.

The past decade has seen halloumi transition from a niche product to a mainstream dairy staple, and the range on offer has grown to match. You’ll now find it sliced, in blocks, flavoured with chilli or herbs, and even in plant-based versions for those who prefer to avoid dairy.

If you’ve only ever had halloumi at a café, you may not realise how simple it is to cook at home. There are essentially three things you need to know: dry it before you cook it, get your pan or grill very hot, and eat it straight away while it’s still warm. Do those three things and you simply cannot go wrong.

Here are three recipes to get you started – from the simplest five-minute classic right through to a proper dinner that the whole table will love.

Pan-Fried Halloumi with Lemon

The classic way to eat halloumi – golden, squeaky and irresistible in under 10 minutes.
Servings 2

Ingredients

250 grams halloumi block, sliced 1cm thick
1 tablespoons olive oil
1 lemon, cut into wedges
1 pinch fresh mint or parsley leaves (optional)
1 pinch cracked black pepper

Method

1 Slice and dry the halloumi: Slice 250 grams halloumi block, sliced 1cm thick into pieces roughly 1cm thick. Pat each slice dry with paper towel – this helps them brown rather than steam.

2 Heat the pan: Heat 1 tablespoons olive oil in a non-stick frying pan over medium-high heat until shimmering. You want it hot enough that the halloumi sizzles the moment it hits the pan.

3 Fry until golden: Add the halloumi slices in a single layer. Don’t touch them for 2 minutes – let them develop a proper golden crust. Flip and cook the other side for another 1–2 minutes.

4 Squeeze and serve: Transfer to a plate immediately. Squeeze 1 lemon, cut into wedges generously over the top while still hot, scatter with 1 pinch fresh mint or parsley leaves (optional) and finish with 1 pinch cracked black pepper. Serve at once – halloumi waits for no one.

The number one rule with halloumi: eat it straight from the pan. It turns rubbery as it cools. A drizzle of honey alongside the lemon is a wonderful addition if you fancy something a little sweet-salty.

Halloumi, Watermelon and Mint Salad

Sweet, salty, fresh and summery – this salad is the taste of a Mediterranean holiday on an Australian afternoon.

Servings 4

Ingredients

250 grams halloumi, sliced
800 grams watermelon, cut into rough chunks
100 grams baby rocket leaves
0.5 red onion, very thinly sliced
20 grams fresh mint leaves
3 tablespoons olive oil
1.5 lemon, juiced
1 teaspoons honey
40 grams toasted pumpkin seeds or pine nuts
1 pinch cracked black pepper

Method

1 Make the dressing: Whisk together 3 tablespoons olive oil, 1.5 lemon, juiced and 1 teaspoons honey with a pinch of salt and 1 pinch cracked black pepper. Set aside.
2 Fry the halloumi: Heat a dry or lightly oiled frying pan over high heat. Fry 250 grams halloumi, sliced for 2 minutes each side until deep golden. Set aside.
3 Assemble the salad: Arrange 100 grams baby rocket leaves on a large platter. Scatter over 800grams watermelon, cut into rough chunks, 0.5 red onion, very thinly sliced and 20 grams fresh mint leaves. Lay the warm halloumi slices across the top.
4 Dress and finish: Drizzle the dressing over everything. Scatter with 40 grams toasted pumpkin seeds or pine nuts and serve immediately while the halloumi is still warm.

This salad needs to be assembled and eaten promptly – the warmth of the halloumi against the cold watermelon is the whole point. A handful of crumbled feta alongside the halloumi works beautifully if you want to stretch it further.

One-Tray Roasted Halloumi with Vegetables and Herby Yoghurt

A satisfying one-tray dinner with roasted vegetables, crispy halloumi and a herby yoghurt drizzle. On the table in 40 minutes.

Servings 4

Ingredients

500 grams halloumi, cut into 2cm cubes
2 red capsicums, cut into chunks
1 large zucchini, cut into half-moons
400 grams cherry tomatoes
400 grams tinned chickpeas, drained and rinsed
3 tablespoons olive oil
1.5 teaspoons smoked paprika
1 teaspoons dried oregano
3 garlic cloves, minced
200 grams Greek yoghurt
1 lemon, zested and juiced
2 tablespoons fresh mint or parsley, roughly chopped
1 pinch salt and pepper
4 flatbreads or crusty bread, to serve

Method

1 Preheat the oven: Preheat oven to 210°C (190°C fan-forced). Line a large baking tray with baking paper.

2 Season the vegetables: Toss 2 red capsicums, cut into chunks, 1 large zucchini, cut into half-moons, 400 grams cherry tomatoes and 400 grams tinned chickpeas, drained and rinsed with 3tablespoons olive oil, 1.5 teaspoons smoked paprika, 1 teaspoons dried oregano, 3 garlic cloves, minced, 1 pinch salt and pepper. Spread across the tray in a single layer.

3 Roast the vegetables: Roast for 20 minutes 20:00 until the vegetables are beginning to soften and colour at the edges.

4 Add the halloumi and finish roasting: Scatter 500 grams halloumi, cut into 2cm cubes over the tray among the vegetables. Return to the oven for a further 15–15 minutes until the halloumi is golden and the vegetables are tender.

5 Make the herby yoghurt: While the tray is in the oven, stir together 200 grams Greek yoghurt, 1lemon, zested and juiced and 2 tablespoons fresh mint or parsley, roughly chopped with a pinch of salt.

6 Serve: Spoon the roasted vegetables and halloumi onto a large platter or serve straight from the tray. Drizzle generously with the herby yoghurt and serve with 4 flatbreads or crusty bread, to serve.

This is endlessly adaptable — swap the capsicum for eggplant, or add a handful of olives and sun-dried tomatoes in the last 10 minutes. Leftovers (minus the yoghurt) reheat well for lunch the next day.

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