Crispy, crunchy grated halloumi
The ultimate cheesy topping for salads, pasta, rice bowls and more
Almost every halloumi recipe calls for it to be sliced or cubed then pan fried. But why is no one grating it? I tried it and discovered the result is the most delicious crispy, crunchy cheesy bites, that make an incredible topping for pasta, salads and more.
Over 10 million people have now watched my video, can’t quite believe that. But it seems the internet is as excited for this cheesy revelation as I was. Here are some notes on how to make it and a few tips.
When grating, hold the cheese hard to avoid it crumbling too much. You might get a few bits that crumble, that’s not a problem.
If you’ve got a good pan, you barely need any oil for this. Get the pan nice and hot first, then add the cheese.
You want to cook over a medium/hot temperature.
Keep moving the cheese around the pan as it cooks, and break apart any clumps with a spatula as you go.
It will release the water and seem a bit wet before it crisps up. Trust the process and keep going!
Stop when the cheese is golden, dry and crispy.
It’s best eaten within an hour or so of cooking, but will be ok to meal prep and store in the fridge, it just might not be quite as crunchy.
Top on whatever you like! I’d love to know what you add it to, let me know!
I’ve created 3 recipes using it:
Tzatziki rice bowl with crispy halloumi and pomegranate seeds
Broccoli sauce pasta with crispy halloumi
Courgette couscous with tahini dressing and crispy halloumi
