This is why you should soak halloumi

If you want a delicious warm grilled piece of cheese, halloumi is the answer. It’s certainly versatile, because you can grill, bake or even deep-fry it without the cheese melting. Sometimes halloumi can be a little chewy and dry on the inside after baking. With this tip, you can easily prevent that.

Whether you’re making Donna Hay’s chicken with lemon and halloumi or going for the stuffed pitas; it’s important to use the very best halloumi you can find for any recipe. I personally prefer to buy the cheese at the Turkish supermarket, where they sometimes also sell fresh (even better!) halloumi. It’s really worth it, because it makes the end result ten times more delicious!

Golden tip: soak your halloumi

Once you’ve stocked up on good-quality halloumi, there’s one golden tip that ensures the cheese doesn’t dry out during cooking: soak it. Before cooking, place the halloumi in a bowl of lukewarm water for 20 minutes. The halloumi effectively absorbs the water, which keeps the inside soft and creamy. Do pat the cheese dry before baking it, otherwise you’ll miss out on those crispy edges.

This method also works well if you sometimes find halloumi just a little too salty. Soaking makes the outer layer of salt less intense. And adding a squeeze of lemon helps this process along even more.

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