Yes, you can absolutely cook halloumi in the oven, and it's a great method for making it crispy outside and soft inside, perfect for tray bakes or as a standalone dish with herbs, oil, and spices, typically baking at around 200°C (400°F) for 10-25 minutes until golden and delicious.
Method
Can you eat raw halloumi cheese? While you're able to eat halloumi cheese raw it's much much tastier if it's cooked first. Normally it would be fried but it can be baked or grilled instead. Keep scrolling for some amazing halloumi recipes.
While many people are used to grilling or pan-frying halloumi, the good news is that you absolutely can bake it in the oven.
A unique property of halloumi cheese is that it has a higher melting point than other cheeses. This means it can be grilled, baked, and fried without changes shapes and totally melting when compared to other cheeses. If you love mozzarella sticks, you will quickly become a fan of halloumi fries!
Indulge in the crispy joy of baked halloumi. This delightful snack is effortless to prepare, and you can accompany it with your favourite dipping sauce.
Preheat oven to 220°C (200°C fan), Gas Mark 7. Set out a square of foil large enough to generously accommodate the block of halloumi, line it with a square of baking paper and place the halloumi in the centre. Scrunch the paper tightly around the block, leaving only the top surface exposed.
If you're not a fan of the squeaky cheese due to the rubbery texture, try soaking the slices in boiled water for at least 20 minutes before cooking. This will make the inside of halloumi really soft and supple once cooked 👌.
Method
You soak halloumi in water before cooking primarily to reduce its saltiness and improve its texture, making it softer, less squeaky, and less prone to drying out or burning, especially when grilling. Soaking in cold water for a few hours or boiling water for 20 minutes helps draw out excess salt and plumps the cheese, preventing it from becoming rubbery as it cools.
Heat the air-fryer to 200C. Pat the halloumi dry with kitchen paper and cut into 1cm-thick pieces. Place halloumi slices in a single layer in the air-fryer basket. Cook for 8-10 mins, flipping halfway, until golden brown and crispy.
Halloumi is a semi-hard, brined, salty cheese from Cyprus with a squeaky, slightly rubbery texture (when cool) and a pillowy soft texture (when warm) with crisp edges if grilled, fried, or roasted.
Place a frying pan over a high heat. Drizzle 3 tablespoons of the oil into the pan and swirl to coat the base. Once hot, cook the tofu or halloumi in batches for 1–2 minutes on each side, until golden brown. Remove from the heat and transfer to a plate.
Rich in calcium: With around 25% of your daily recommended intake per serving, halloumi supports bone strength and density. May support blood sugar control: The protein and fat in halloumi can help slow digestion, which may help regulate blood sugar levels after meals.
Roasted veg topped with halloumi makes for an easy veggie dinner to look forward. Simply throw all the veggies into one roasting dish, top with sices of halloumi and finish under the grill.
Since halloumi doesn't melt when it's cooked, it's absolutely perfect for pan-frying, grilling, BBQing, baking and even air frying. It's so versatile!
You can eat halloumi with sweet fruits (watermelon, figs, peaches), roasted or grilled vegetables (peppers, zucchini, eggplant), fresh herbs (mint, parsley), grains (couscous, bulgur), or in salads, sandwiches (with hummus, avocado), and burgers, pairing its salty richness with sweet, acidic, or fresh flavors. It's great grilled and served with honey, lemon, or spicy elements like harissa, or as a meat substitute in various dishes.
Baking Halloumi cheese offers a unique cooking method that results in a softer and gooier texture compared to grilling or frying. When baked, halloumi cheese develops a creamy consistency, making it a perfect addition to casseroles, pasta dishes, or savory tarts.
Can you fry halloumi without oil? Because of the cheese's high fat content, it is possible to dry-fry halloumi. Just make sure that you use a non-stick pan and be prepared to compromise on some of that crispy exterior that is easier to achieve with oil.
Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer. Just soak for 5 minutes, then pat dry with paper towel – patting dry is important to ensure the lovely golden crispy edges!
Air fried halloumi is similar to pan fried halloumi, in that it's super golden and crispy. But it is also less oily, so I'm not going to pretend it's exactly the same.
Place the garlic, lemon peel and oregano in a 22cm baking dish and place the halloumi on top. Pour over the oil and scatter over the fennel seeds. Bake for 15-17 minutes until golden in places and softened. Serve with a pinch of salt on top and a drizzle of the carob syrup.
Halloumi is also great baked – add slices to an ovenproof dish and drizzle with olive oil and herbs or spices. It'll need about 10-15 minutes in a 200C/fan 180C/gas 6 oven. The halloumi soaks up the flavours whilst baking so it's an easy way to add extra welly to your dishes.
Instructions