3992. BACON HALLOUMI ROLLS with SAGE GREEN BEANS

serves 2


200g halloumi cheese

200g streaky bacon

2 tbsp fresh chives, chopped

200g green beans, ends chopped off

1 1/2 tbsp flaked almonds

2 leaves fresh sage

1 clove garlic, peeled and cut in half

butter (from your pantry)

salt and pepper (from your pantry)

Heat oven to 200ºC (400ºF).

Cut the halloumi into sticks – about 1.5 cm wide. Lay the bacon slices out on a board and scatter with chopped chives and freshly ground black pepper. Roll the bacon around the halloumi in a spiral to cover the halloumi stick. Place the halloumi rolls on a baking sheet and bake for 15 minutes until the bacon browns and begins to crisp.

Bring a saucepan of lightly salted water to the boil. Add beans and cook for 2 minutes. Once cooked, drain in a colander and rinse under cold water. Set aside.

Place a small pan on high heat and dry toast the almonds until lightly browned - about a minute. Toss often to make sure they don’t burn.

Put a frying pan on medium to high heat. Add a few knobs of butter. When the butter has melted, add whole sage leaves and garlic and cook for about a minute. Now add the beans to the frying pan and mix through with the butter sauce. Scatter with the toasted almonds.

To serve, divide the beans between the plates and place halloumi rolls on top.

bacon recipe source: DailyDish (@DailyDishForYou), 13 Garnet Park, 6 Drill Avenue, Montague Gardens, Western Cape, South Africa, 7441

3960. BACON-WRAPPED HALLOUMI CHEESE with PESTO DIP

4 servings


8 oz. (225 g) Halloumi cheese

5 oz. (140 g) Bacon, 8-10 slices

½ cup (120 ml) Sour cream

1 tablespoon Pesto

Preheat oven to 450°F (225°C). Cut halloumi cheese into 8–10 pieces. Wrap a piece of bacon around each piece of halloumi. Place on a baking sheet and bake in oven until golden brown, 10–15 minutes (turn at half-time).

Pesto dip: Mix pesto (to taste) with sour cream.

bacon recipe source: DietDoctor.com (@DietDoctor1)

3212. ASPARAGUS, BACON and HALLOUMI SALAD with MINT and HAZELNUT VINAIGRETTE

serves two


8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve

Preheat oven to 180° and line an oven tray with baking paper.  Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season.  Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes).  Remove from pan and set aside.

To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.


bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011

3114. ROASTED HALLOUMI, BACON and TOMATO SALAD

serves four


250 grams haloumi, sliced
4 rashers bacon, rind removed
200 grams sourdough bread, chopped
2 tablespoons olive oil
250 grams truss cherry tomatoes
80 grams baby spinach leaves

Dressing 
½ cup (125ml) red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed

Preheat oven to 220ºC (425ºF). To make the dressing, place the vinegar, oil and garlic in a bowl and stir to combine. Set aside. Place the haloumi, bacon, bread and olive oil on a baking tray and toss to combine. Roast for 5–6 minutes. Turn the haloumi and add the tomatoes. Roast for a further 6–8 minutes or until the tomatoes are cooked and the croutons are golden. Place in a bowl with the baby spinach and dressing and toss to combine.


bacon recipe courtesy of: Donna Hay, Level 5, 83-97 Kippax Street, Surry Hills, NSW 2010, Australia

2344. HALLOUMI SALAD with ROCKET and BACON

serves one


50 grams halloumi
sunflower oil
3 slices bacon
50 grams rocket
2 tablespoons white balsamic vinegar
a few leaves mint

Cut your halloumi into small cubes. Heat some sunflower oil in a frying pan and quickly brown the halloumi cubes. Be careful as the oil tends to spatter when frying halloumi. Toss the rocket and shredded mint together with a bit of white balsamic vinegar (or other dressing of your liking) and put on a plate. Fry the bacon slices crisp and leave to drain on a bit of kitchen towel. Crumble above the salad and add the fried halloumi too.


bacon recipe courtesy of: Simone, Junglefrog Cooking, The Netherlands, May 3, 2010

1558. HALLOUMI and BACON ROLLS

250 gram block halloumi cheese
10 rashers pancetta or smoked streaky bacon
1 tablespoon chopped chives

Heat oven to 200C/fan 180C/gas 6. Cut the halloumi into 20 sticks. stretch each rasher of pancetta with the back of a knife, then cut in half. season the pancetta with just black pepper, then sprinkle with the chopped chives. Roll the pancetta around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 mins or until the pancetta is brown and beginning to crisp.


bacon recipe courtesy of: Good Food magazine, December 2006

1527. SPINACH and BACON HALOUMI SALAD

serves 4-6


250 grams bacon, cut into short strips
180 grams halloumi cheese, sliced
100 grams baby spinach
1 small red onion, halved and thinly sliced
1/2 cup sun-dried tomato, drained (reserve the oil)
1/2 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons capers, chopped
1 long red chili, finely chopped

Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain. Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat. Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug. Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.


bacon recipe courtesy of: Sara, Recipezaar.com, April 18, 2009

1183. BACON and HALLOUMI STUFFED MUSHROOMS

serves 4


4 flat mushrooms
3 rashers bacon, rind removed, thinly sliced
1 brown onion, finely chopped
1 cup fresh wholegrain breadcrumbs
1/3 cup fresh flat-leaf parsley leaves, chopped
1 lemon, rind finely grated
1/2 cup grated halloumi cheese

Preheat oven to 180°C. Line a large baking tray with baking paper. Trim stalks from mushrooms. Place mushroom caps, gill-side up, in baking dish. Finely chop stalks.

Heat a large, non-stick frying pan over medium heat. Add bacon and onion. Cook for 3 minutes or until onion softens. Add chopped mushroom stalks. Cook for 3 to 5 minutes or until onions are golden. Add breadcrumbs and cook for 2 minutes. Remove pan from heat.

Stir in parsley, 1 teaspoon lemon rind and haloumi. Season with pepper. Spoon bacon mixture onto mushrooms. Bake for 35 to 40 minutes or until golden. Serve.


courtesy of: Kerrie Butler, Super Food Ideas, July 2007, page 62

1106. HALLOUMI and BACON ROLLS

250 grams block halloumi cheese
10 rashers smoked streaky bacon
1 tablespoon chopped chives

Heat oven to 200C/fan 180C/gas 6. Cut the halloumi into 20 sticks. Stretch each rasher of bacon with the back of a knife, then cut in half. Season the bacon with just black pepper, then sprinkle with the chopped chives. Roll the bacon around the halloumi in a spiral and arrange on a baking sheet. Bake for 10-12 minutes or until the bacon is brown and beginning to crisp.


courtesy of: Good Food Magazine, December 2006