Lunch dishes with halloumi cheese
Halloumi heaven: bring the Greek sunshine to your table with these three halloumi-based lunch dishes. From grilled halloumi pita pockets and a herby halloumi veggie bowl to sizzling halloumi-veg spears on herb rice. Perfect for a week of delicious variety.
Halloumi skewers served on herb rice
Step 1
150 g cooked basmati rice – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp thyme – 1 tbsp oregano – 200 g halloumi – 1 tbsp olive oil
Mix the cooked rice with the Kikkoman Less Salt Soy Sauce and herbs. Fill into lunch boxes. Cut the halloumi into cubes and fry in a griddle pan.
Step 2
1 green pepper – 1 long cucumber – 1 avocado – 20 g fresh spinach
Cut the pepper into large cubes and slice the cucumber. Skewer them onto toothpicks with the halloumi. Serve with the rice, spinach and sliced avocado.
Rice bowl with fried halloumi
Step 1
150 g cooked basmati rice – 200 g halloumi – 1 tbsp olive oil
Place the rice in lunch boxes or bowls. Cut the halloumi into cubes and fry in olive oil until golden brown.
Step 2
1 avocado – 0.5 green pepper – 0.5 long cucumber
Cut the avocado, pepper and cucumber into cubes. Add to the rice along with the halloumi.
Step 3
30 g fresh spinach – 3 tbsp Greek yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 0.5 tsp pepper – 0.5 tbsp thyme – 0.5 tbsp oregano
Add the spinach to the rice. Mix the ingredients for the sauce to serve alongside.
Pita stuffed with grilled halloumi
Step 1
2 tbsp Greek yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tbsp lemon juice – 1 tbsp olive oil – 2 pitas
Mix the ingredients for the sauce and spread it on the pita bread.
Step 2
200 g halloumi – 0.5 tbsp thyme – 0.5 tbsp oregano – 1 tbsp olive oil
Cut the halloumi into 2 halves, rub with olive oil and herbs, and fry on both sides in a griddle pan.
Step 3
1 avocado – 0.5 green pepper – 0.5 long cucumber – 20 g fresh spinach
Fill the pitas with the spinach, sliced vegetables and grilled halloumi.
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