When you grill or pan-fry Main Ridge Dairy’s halloumi it turns crispy and dark golden brown on the outside, and softens inside. I recommend serving it simply dusted with dried oregano, or a scattering of fresh mint and lemon wedges to squeeze over. For a leisurely brunch idea, grill slices of ciabatta or sour dough loaf, spread generously with a pesto or hummus from the Torello Farm range, top with sliced avocado and tomatoes, then finally, the freshly grilled halloumi.

serves 3-4 (makes about 9 slices)

200g Main Ridge Dairy halloumi

1 lemon cut into wedges

Pre-heat a cast iron grill-plate or heavy based frying pan over a medium-high heat.

Cut the block of halloumi into 5mm to 8mm wide slices. Pat with paper towel to absorb excess moisture. Generously brush both sides of halloumi slices with olive oil.

Cook halloumi slices for about one minute each side until dark golden brown, using a spatula and tongs to turn over.  Serve immediately with lemon wedges to squeeze over.

Tip: Stovetop heat and cooking equipment vary with heat distribution, so perhaps experiment with one slice before cooking all the halloumi at once. If the halloumi is sticking to the base of the grill or frying pan, you could be turning the cheese over prematurely, or the surface heat may not be hot enough.

 Recipe by Fiona Hammond, Jan 2024.