Halloumi heats up American plates: The cheesy health twist

Halloumi is a semi-hard cheese originating from Cyprus that has gained recognition worldwide. Traditionally made from sheep's, goat's, and cow's milk, it is characterized by a slightly salty taste and a springy texture. This makes it an ideal ingredient for frying, grilling, and baking.

Halloumi is a true protein powerhouse, with about 20 grams of protein in approximately 3.5 ounces. Additionally, it provides calcium, zinc, vitamin A, and B vitamins. Its structure helps keep you full longer and works well in a vegetarian diet as a meat substitute. However, it's important to remember that it contains a lot of salt and fat, so it's best used as an addition—ideally with vegetables or light salads. Its greatest advantage is its resistance to high temperatures; it doesn't melt but instead browns nicely and gains a slightly crispy crust.

Ingredients (for 2 servings):

• About 7 ounces of halloumi cheese
• 1 tablespoon of olive oil
• 0.5 teaspoon of chili powder
• 0.5 teaspoon of smoked paprika
• 1 clove of garlic (finely chopped)
• Juice from half a lime
• Fresh cilantro or parsley for serving

Preparation:

1. Cut the halloumi into slices about 0.4 inches thick.
2. In a bowl, mix the olive oil, chili powder, paprika, garlic, and lime juice. Soak the cheese slices in the marinade and set aside for 10-15 minutes.
3. Heat a grill pan or grill. Fry the cheese for 2-3 minutes on each side until golden stripes appear.
4. Serve warm, sprinkled with greens, alongside roasted peppers, cucumber salad, or in pita with hummus.

Halloumi fits perfectly into modern, seasonal cooking. With it, you can create a quick lunch, a light dinner, or an impressive dish for a summer party. Just a bit of seasoning and a hot pan is all it takes for Cyprus to find a place on your plate.