Fried halloumi with slow roasted tomatoes

Being Greek, there are three things you’re guaranteed to find in my house at any given time. Enough olive oil to fill up a bathtub, a bowl stacked with succulent lemons and of course, the biggest block of halloumi cheese I could find. Just one bite of a perfectly fried slice of halloumi can whisk me away to the cobbled streets of Greece, the combination of salt and crunch hinting of summer holidays and sea spray. Here’s how you can capture and recreate your own taste of the Med.



Prep time: 10 minutes minutes | Cook time: 15 minutes | Serves: 4 – 6

350g halloumi cheese
60 ml olive oil
½ cup flour, seasoned with salt and pepper

To serve:
2 lemons, cut in half and grilled
A handful of flat leaf parsley leaves
Pronto Mama Slow Roasted Tomatoes
Crispy pita toasts (optional)


1. Pat the halloumi dry with a paper towel and cut into 1 cm thick slices.
2. Heat the oil in a large, heavy based frying pan.
3. Dust the cheese in the seasoned flour and shallow fry over moderate heat for 1 minute on each side until golden brown.
4. Serve on a platter with grilled lemon and flat leaf parsley.

Add a dollop of slow roasted tomatoes when plating it up to get the perfect combination of salt and spice. For an extra crunch, slice up some pita breads and drizzle them with olive oil, salt and dried oregano before popping them in the oven at 200°C until golden.


I can quite happily eat fried halloumi straight from the pan but if I had to choose, there’s one companion that stands out from the rest. I’m talking a generous chunk of juicy watermelon. Try it out and see for yourself.