Versatile halloumi cheese works so well with spices: add interest with chili, lime and garlic. Gluten Free and Keto Friendly.

In the warmer months, versatile halloumi cheese is something we cook frequently. We add it to salads, grill it over charcoal, or as we have here, marinate it in garlic and chili and fry until crispy. Fried halloumi isn’t stringy or gooey, but has a firm bite and meaty texture.

It takes a marinade very well. Here, we’re using a classic combination of chili, garlic, and lemon or lime juice. Let it absorb the flavours of the marinade for a few hours, and then cook. Dust in corn starch, fry until it’s crispy on the outside, and serve with your favourite salad leaves.

Crispy Fried Marinated Halloumi Recipe

Crispy fried marinated halloumi cheese - Quick, easy and satisfying. Gluten Free and Keto


  • Marinade
  • 1 dsp Olive Oil
  • 1 Finely chopped red chilli
  • Squeeze of lemon or lime
  • 1 dsp soy sauce
  • 1 clove of garlic finely chopped
  • Pepper (no salt as the cheese is already fairly salty)
  • 250g Block halloumi
  • To Cook
  • 1 dsp Cornflour
  • 1 tsp vegetable oil


  1. Cut the halloumi into 1cm cubes or slices, add to the marinade and leave for a few hours, preferably overnight in the fridge.
  2. Remove the halloumi from the marinade, roll in the cornflour and then fry over a high heat in vegetable oil, moving all the time until golden and crispy.
  3. Add the remains of the marinade to the pan, cook until reduced, serve immediately on a bed of salad.

Recipe Notes
Add capers, preserved lemons or soy sauce to the marinade.