This Sweet Haloumi, Lemon & Hazelnuts recipe is a super fast, easy to make, nutritious snack or light lunch. I always have a packet of haloumi in the fridge for a last minute lunch or a quick snack. Â I sometimes make this for my kids for an after school snack too. It’s so delicious and pretty, you can even make this as a starter when entertaining. Talk about versatile!
Health benefits
Packed with a balance of protein, healthy fats, and fresh produce, this dish offers a variety of textures and flavours, making it a satisfying and wholesome choice.
Ingredients
All you need is haloumi cheese, an apple (red or green for that extra crunch), raw hazelnuts, a lemon for juice and zest, and some extra virgin olive oil. You can elevate it with fresh mint or figs when they’re in season for added freshness and sweetness. A drizzle of honey is also delicious!
How to make this Sweet Haloumi, Lemon & Hazelnuts
Slice the haloumi and cook it in a frying pan, BBQ, or a sandwich press (whichever is easiest) over a medium heat until golden brown. Toss the haloumi and hazelnuts on the press until golden, then plate it up with julienned apple, lemon juice and a drizzle of olive oil, and serve immediately while the haloumi is still warm and crispy.
Serving suggestions and how to store Sweet Haloumi, Lemon & Hazelnuts
Enjoy this dish right away for the best texture—haloumi is at its peak when hot and crispy. For extra deliciousness, scatter fresh mint leaves on top or add figs for a seasonal twist. If you have leftovers, store in an airtight container in the fridge, but remember that reheating haloumi won’t quite recapture its original texture.
Vary to suit your dietary needs
To make this Sweet Haloumi, Lemon & Hazelnuts recipe nut-free, simply swap out the hazelnuts for pepitas. You can also experiment with different fruits like pears or even stone fruits for a sweet variation.
Ingredients
- 180 g haloumi
- 1 red or green apple -julienned into thin strips
- 10-20 hazelnuts - raw
- 1 lemon/s -juice and zest
- 1 tbsp extra virgin olive oil -extra virgin
Optional extras
- 1 tbsp fresh mint leaves -scattered over the dish are really delicious.
- 4 Fresh figs -when in season are a delicious addition to this.
- 1 tbsp honey
Method
- Cut the haloumi in half to make it thinner and also lengthways, so you have four pieces.
- You can cook haloumi in a pan or on the BBQ. However, I find the quickest and easiest way is in a sandwich press.
- Heat the press, then place the haloumi and hazelnuts in it for a few minutes or until they have browned.
- Divide the haloumi and hazelnuts between the plates, scatter over the apple and mint and drizzle with the lemon juice and olive oil.
- The acidity of the lemon, sweetness of the apple and saltiness of the haloumi is a heavenly flavour combination. It's important however to eat the haloumi straight off the press whilst it is hot and crunchy on the outside and soft inside. As it cools, haloumi has a tendency to go rubbery - so eat it quickly!
- This takes little longer than cutting up an apple. Give it a go, it's delicious and sure to become a favourite.
Variations
Nut-free
Replace the hazelnuts with pepitas. ÂI'd love to know how you like it? Post a comment below.
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Rosanne O'Brien says
Molly and I love haloumi will have to try this recipe. Thanks G
Georgia Harding says
So easy with a sandwich press. The flavour combination is lovely. Enjoy G x
Nat says
I need to get a sandwich press. Good idea- and putting the nuts in there too!
Georgia Harding says
Makes it a very quick, actually only a couple of minutes to make. G x
Rosanne O'Brien says
Hi G I finally tried this for my lunch today. It’s was beautiful. Thanks x
Georgia Harding says
Pear is a great substitution. Nashi pear is yummo too. Pleased you enjoyed, G x
Rosanne O'Brien says
Me again forgot to say I used Pear instead as I had no apples left. Really good