Halloumi

• Grilled halloumi cheese is incredibly popular as a vegetarian burger alternative, offering a satisfyingly salty and chewy bite within a burger bun alongside fresh vegetables and condiments.
• Halloumi is often pan-fried or grilled and added to salads, providing a salty and protein-rich contrast to leafy greens, vegetables, and dressings. It's a great way to add a Mediterranean flair to your salad.
• Skewered halloumi can be combined with vegetables like bell peppers, zucchini, and onions, then grilled or baked for a flavorful and colorful kebab perfect for summer barbecues.
• Fried halloumi can be served as a tasty appetizer or snack, especially when paired with a sweet dip like honey or a spicy chili sauce for a balanced flavor profile.
• Cubed halloumi can be stirred into pasta dishes, particularly those with Mediterranean flavors like tomatoes, olives, and herbs, adding a salty and chewy textural component.
• Halloumi can be baked or grilled and layered into sandwiches and wraps to add a satisfyingly salty and substantial element, creating a flavorful and filling meal.

• Good source of protein for muscle building and repair.
• Provides calcium, essential for strong bones and teeth.
• Contains zinc, which supports immune function and wound healing.
• A source of B vitamins, important for energy metabolism.
• Offers a source of healthy fats.

Halloumi should be stored in its original packaging, submerged in its brine, in the refrigerator. Once opened, keep it submerged in brine (you can make your own by dissolving salt in water) in an airtight container in the fridge. It will typically last for up to a week after opening when stored properly. Halloumi can also be frozen, though the texture may become slightly more crumbly upon thawing. To freeze, drain well, pat dry, and wrap tightly in plastic wrap, then place in a freezer bag. Use within 2-3 months for best quality.