Sweet And Savory Halloumi Slices
By Esther Boateng
Have you tried baked halloumi slices? If not, you’re missing out on a simple sizzling side. They’re easy to prepare and compliment any meal. Mix them into your go-to salad with a protein for a nutritious and satisfying light bite. The cooking time depends on the thickness of the halloumi slices. Overly thin slices might shrink, lose their shape, and become tricky to peel off the parchment paper after they’re cooked; aim for a thickness of ½ inch or thereabouts. These halloumi slices are a healthy alternative to deep fried mozzarella sticks and in my opinion are more delicious.
Sweet And Savory Halloumi Slices
Rated 5.0 stars by 1 users
Servings
6-8 slices
Ingredients
1 packet halloumi cheese, sliced
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1/2+ tsp. Dr. Cowan’s Garden Organic Turmeric Powder
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1 tsp. Dr. Cowan’s Garden Organic Threefold Blend Powder - Savory
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1 tsp. Dr. Cowan’s Garden Organic Threefold Blend Powder - Slightly Sweet
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1/4 tsp. Dr. Cowan’s Garden Organic Pepper Salt
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light drizzle Dr. Cowan’s Garden A2/A2 Ghee or Olive Oil
Directions
Preheat oven to 350 F.
- Pat the cheese dry with a paper towel to remove any excess liquid.
- Cut lengthways into several 1/4 inch slices.
- Season with Turmeric Powder, Threefold Blend Powders, and Pepper Salt.
- Space halloumi slices on a baking tray lined with parchment paper.
- Bake for 10 minutes. Turn over and continue baking for another 10 minutes or until cooked.
- When the slices are soft and golden, they’re done.
- Drizzle with melted ghee or olive oil and serve immediately.
Recipe Note
Prepare your protein and salad first, as halloumi tends to get rubbery when it cools.
3 comments
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Hello Sara, Thanks for reaching out with your comment. You should be able to find Halloumi cheese at most larger grocery stores, specialty stores, Costco, some local farmer’s markets and some Indian/ Asian grocery stores.
Warmly,
Terri
Customer Support
Absolutely wonderful recipe. You know how to make the plain look like a banquet 🥂🌹
Please, where does one buy Halloumi cheese?
Thank you,
Sara
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