Prep Time
10 mins
Servings
4 Servings
Cook Time
8 mins
Difficulty
Easy
Crispy pan-fried halloumi paired with blistered cherry tomatoes and fresh basil makes a quick, low-carb snack that travels well for grazing. Ready in minutes and easy to scale.
Ingredients
250g Halloumi, cut into 2cm cubes
200g Cherry tomatoes, leave whole or halve if large (choose ripe, firm tomatoes)
15g Fresh basil leaves, torn or left whole (about 20–30 leaves)
2 tbsp Olive oil
1 tbsp Lemon juice, freshly squeezed
1/4 tsp Black pepper (adjust to taste)
1/4 tsp Chilli flakes (optional for a little heat)
12 Small wooden skewers or toothpicks
Method
Step 1
Pat the halloumi dry with kitchen paper, then cut into 2cm cubes.
Step 2
Warm 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Add the halloumi cubes in a single layer and fry for 2–3 minutes each side until golden and crisp. Remove to a plate.
Step 3
In the same pan add the cherry tomatoes and the remaining 1 tbsp olive oil. Cook for 2–3 minutes, shaking the pan, until skins blister but tomatoes remain whole. Remove from the heat.
Step 4
Thread halloumi and tomatoes onto skewers, alternating and finishing with a basil leaf between pieces if you like.
Step 5
Scatter torn basil over the skewers, drizzle with lemon juice, season with black pepper and chilli flakes if using. Serve warm or at room temperature.
Step 6
To pack for later, allow bites to cool completely, store in a single layer in an airtight container and add fresh basil just before serving.
Nutritional Information
Per serving:
Energy - 271kcal
Protein - 14.3g
Carbohydrates - 3.7g
Fat - 22.5g
Fibre - 0.7g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Dry the halloumi before frying so it crisps rather than steams. For a picnic option, cool completely before packing and add fresh basil at the last minute to retain aroma.
