TikTok’s Most Popular Halloumi Recipes To Make This Summer

With its salty, tangy taste and unmistakable rubbery texture, halloumi is one of the most beloved cheeses out there. It hails from Cyprus, so naturally fits well with Mediterranean flavours, but the versatile ingredient works in a variety of different cuisines, from Mexican to Italian. Plus, it’s a great meat-free alternative, offering protein and calcium, and bulking out a dish. So what’s the best way to enjoy the cheese? TikTok is bursting with ideas – and we’ve picked out the most popular videos, which have racked up millions of views. Here are four viral halloumi recipes to try this summer.

What’s The Best Way To Cook Halloumi?

Halloumi is a semi-hard cheese usually made from goat’s and sheep’s milk. It can be eaten raw, but due to its high melting point, it works best fried or grilled, when it becomes crispy, golden and delicious. The most common way to cook it is by heating a little oil in a pan (you don’t need much), then pan frying it for a couple of minutes on each side. It can also be cooked on the barbecue or on the grill, or roasted as part of a tray bake.

4 Summer Halloumi Recipe Ideas

Sticky Halloumi, Harissa Chickpeas and Jalapeño Hummus

@emthenutritionist Sticky halloumi, harissa chickpeas and jalapeño hummus. Just the ultimate combination. Ready in under 10 minutes and perfectly prepable and a balance of protein, healthy fats and all the key vitamins and minerals we need to feel our best. 360kcal and 18g protein per bowl. You will need to make 4 bowls. Feel free to wait to add the avocado/ cook the halloumi until you are ready to eat. All other ingredients will hold for 4+ days 1 tin chickpeas, drained 1 tbsp Harrisa paste 1 tsp garlic granules 1 jar jalapeños 1 pot hummus of choice Handful spinach 2 handfuls of cherry tomatoes, cut in 1/2 1 medium avocado, diced Pomegranate seeds 250g block halloumi Chilli flakes Honey Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. In a fan sweat the chickpeas with 1 tbsp Harrisa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes. #healthyrecipes #healthymeals #mealprepideas ♬ original sound – Emily English

Ingredients:

Makes 4 bowls

• 1 tin chickpeas, drained
• 1 tbsp harissa paste
• 1 tsp garlic granules
• 1 jar jalapeños
• 1 pot hummus of choice
• Handful spinach 
• 2 handfuls of cherry tomatoes, cut in 1/2 
• 1 medium avocado, diced 
• Pomegranate seeds 
• 250g block halloumi 
• Chilli flakes 
• Honey 
• Pickled red onions (3 onions, white wine vinegar and 1 tbsp sugar) 

Method:

1. If making your own pickled red onion, peel and finely slice and add to a saucepan. Completely submerge with white wine vinegar then add 1 tbsp sugar. Bring up to heat but don’t boil, once it starts to steam turn off the heat and leave to sit to pickle. Store for a month. 
2. Pulse the whole jar of jalapeños including the brine a few times to form a chunky mix. 
3. In a pan sweat the chickpeas with 1 tbsp harissa paste and 1 tsp garlic granules for 2-3 minutes. Set to one side. 
4. Cut the halloumi into slices. In a frying pan, cook your halloumi with honey and chilli flakes, flipping every minute until golden brown on each side. 
5. Assemble the bowl by making a base of spinach, some avocado, tomatoes, chickpeas, 1 tbsp hummus with 1 heaped tsp of the jalapeño puree swirled through. Add the halloumi and finish with a sprinkle of pomegranate seeds and a pinch of chilli flakes.

Recipe created by @emthenutritionist 

Hot Honey Chicken Linguine

@sohonutrition HOT HONEY HALLOUMI CHICKEN LINGUINE 🍯🍝 This was just so tasty!! It’s high in protein and such a great meal to make for lunch/dinner. Save for later☝🏼 •534 kcals •51g PRO, 67g CHO, 10g FAT Serves 1: -100g of uncooked chicken breast, diced -1 tsp of paprika -1 tsp of garlic salt -1/2 tsp of onion powder -Oil spray -2 cloves of garlic, minced -5-8 cherry tomatoes -30g of light cream cheese -1/2 chicken stock cube -50g of uncooked linguine -30g of halloumi -1 tbsp of honey -Lemon juice -Chilli flakes -Fresh parsley, chopped Method: 1. Season the chicken with the paprika, garlic salt and onion powder. Spray with oil and mix well. 2. Cook and boil linguine for 8-10 minutes until al dente. Save 150ml of pasta water. 3. Spray a pan with oil and add the chicken breast. Fry for 5-10 minutes. Then, add the garlic and tomato’s along with a dash of water. Let the tomatoes blister then break down with the back of a spatula. 4. Add the cream cheese, stock cube and 100-150ml of pasta water to the pan. 5. Add the cooked linguine and mix this through. Let this simmer and thicken up. 6. Chop the halloumi into chunks and add to a sprayed pan on medium heat. Fry until browned. 7. Make the hot honey by mixing honey, a squeeze of lemon juice and chilli flakes. Drizzle this over the cooked halloumi and turn off the heat. 8. Add the chicken pasta to a bowl. Top with the halloumi and garnish with parsley. Enjoy! #chickenpasta #hothoney #halloumi #pastarecipes #creamy #EasyRecipes #highprotein #foryou #foryoupage #foryourpage ♬ original sound – MOTORSPORT FILES

Ingredients:

• 100g of uncooked chicken breast, diced
• 1 tsp of paprika
• 1 tsp of garlic salt
• 1/2 tsp of onion powder
• Oil spray
• 2 cloves of garlic, minced
• 5-8 cherry tomatoes
• 30g of light cream cheese
• 1/2 chicken stock cube
• 50g of uncooked linguine
• 30g of halloumi
• 1 tbsp of honey
• Lemon juice 
• Chilli flakes 
• Fresh parsley, chopped 

Method: 

1. Season the chicken with the paprika, garlic salt and onion powder. Spray with oil and mix well.
2. Cook and boil linguine for 8-10 minutes until al dente. Save 150ml of pasta water. 
3. Spray a pan with oil and add the chicken breast. Fry for 5-10 minutes. Then, add the garlic and tomatoes along with a dash of water. Let the tomatoes blister then break down with the back of a spatula.
4. Add the cream cheese, stock cube and 100-150ml of pasta water to the pan. 
5. Add the cooked linguine and mix this through. Let this simmer and thicken up. 
6. Chop the halloumi into chunks and add to a sprayed pan on medium heat. Fry until browned. Make the hot honey by mixing honey, a squeeze of lemon juice and chilli flakes. Drizzle this over the cooked halloumi and turn off the heat. 
7. Add the chicken pasta to a bowl. Top with the halloumi and garnish with parsley. Enjoy!

Recipe created by @sohonutrition

Garlic Honey BBQ Pulled Chicken Tacos

@veryhungrygreek 30 DAYS OF HEALTHY 20 MINUTE MEALS Day 10| Garlic honey BBQ pulled chicken tacos 🥵 Look at that CHEESE PULULULLLLL!! 😮‍💨 Sticky pulled honey bbq chicken with garlic butter brushed tacos and mozzarella Macros 546 calories 50gP / 15gF / 53gC Serves: 2 Shopping list ✍️ – Small red onion, finely diced – 1/2 red pepper, finely diced – 300g chicken tenders – 1 tbsp bbq seasoning – Salt & pepper – 4 tbsp bbq sauce – 1 1/2 tsp honey – 4 mini tortilla wraps – 1 tbsp Light butter – 1 tsp fresh parsley – 1 large garlic clove, minced – 60g grated mozzarella Method Season the chicken tenders with bbq seasoning, salt & pepper. Fry the veg in oil spray for a few minutes to often then fry the chicken until cooked. Dip one side of the mini tortilla wraps into the sauce and set aside. Shred the chicken then add it back into the pan along with the bbq sauce and honey, fry on high for a minute. Mix the buttery, parsley & garlic together and set aside. Add the filling into a bowl then place the tortilla sauce side down into the pan. Add the cheese then the chicken, fold over and fry on both sides until crispy, spreading over the garlic butter for the last minute and repeat for the other tacos and enjoy! #healthyrecipes #easyrecipes #healthymeal #lowcalorie #highprotein #tacos #fyp ♬ original sound – 🎧

Ingredients:

• Small red onion, finely diced
• 1/2 red pepper, finely diced
• 300g chicken tenders 
• 1 tbsp BBQ seasoning
• Salt and pepper
• 4 tbsp BBQ sauce
• 1 1/2 tsp honey
• 4 mini tortilla wraps
• 1 tbsp Light butter
• 1 tsp fresh parsley
• 1 large garlic clove, minced
• 60g grated mozzarella 

Method:

1. Season the chicken tenders with BBQ seasoning, salt and pepper. 
2. Fry the veg in oil spray for a few minutes to often then fry the chicken until cooked. 
3. Dip one side of the mini tortilla wraps into the sauce and set aside. 
4. Shred the chicken then add it back into the pan along with the BBQ sauce and honey, fry on high for a minute. 
5. Mix the buttery, parsley and garlic together and set aside. Add the filling into a bowl then place the tortilla sauce side down into the pan. 
6. Add the cheese then the chicken, fold over and fry on both sides until crispy, spreading over the garlic butter for the last minute and repeat for the other tacos and enjoy!

Recipe created by @veryhungrygreek

Halloumi Gyros

@jadecarolanfitness Halloumi Gyros… such a quick but tasty meal. Click save and share/tag somebody who would love this! Follow me for more @jadecarolanfitness Macros👇 Calories 613 Protein 26g Fat 21g Carbs 75g Ingredients👇 220g halloumi 2tbsp honey 1tsp paprika 600g potatoes 1tbsp olive oil 1tsp oregano 1tsp paprika salt & black pepper 80g greek yoghurt 1/4 cucumber 1/2 lemon salt & pepper 4 greek flatbreads lettuce 2 tomatoes 1 red onion cucumber 1 lemon Slice the potatoes into chips and parboil for 5 minutes in salted water. Drain, add olive oil and season with salt, pepper, paprika and oregano. Air fry for 20 minutes at 200. Combine greek yoghurt, grated cucumber, fresh lemon juice, salt and pepper. Slice the halloumi. Mix honey with paprika and a splash of water to loosen it. Pan fry the halloumi, pour over the honey and cook until golden and sticky over a medium/low heat. Grill the flatbreads and serve with lots of salad! – – – – – – #halloumigyros #gyros #greekfood #healthyrecipes #easymeals #dinnerideas #fitnesscreator #foodcreator #easyrecipes #vegetarianrecipes ♬ Coffee Lounge – Bequem

Ingredients:

• 220g halloumi
• 2 tbsp honey
• 1 tsp paprika
• 600g potatoes
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp paprika
• Salt and black pepper
• 80g Greek yoghurt
• 1/4 cucumber
• 1/2 lemon
• Salt & pepper
• 4 Greek flatbreads
• Lettuce
• 2 tomatoes
• 1 red onion
• Cucumber
• 1 lemon

Method:

1. Slice the potatoes into chips and parboil for 5 minutes in salted water. Drain, add olive oil and season with salt, pepper, paprika and oregano. Air fry for 20 minutes at 200.
2. Combine Greek yoghurt, grated cucumber, fresh lemon juice, salt and pepper.
3. Slice the halloumi. Mix honey with paprika and a splash of water to loosen it. Pan fry the halloumi, pour over the honey and cook until golden and sticky over a medium/low heat.
4. Grill the flatbreads and serve with lots of salad!

Recipe created by @jadecarolanfitness