Grilled Halloumi with Scrambled Eggs & Sautéed Mushrooms and Tomatoes Looking for a high-protein breakfast that’s as satisfying as it is flavorful? This Mediterranean-inspired breakfast plate ...

“This works really well for brunch, alongside soft-boiled eggs, but can just as easily be eaten as a light lunch or dinner,” explains Noor Murad, author of new cookbook Lugma. “Feel free to make this ...

Add the egg yolks, Dijon mustard, lemon juice, water and salt to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined. Pour the oil into a ...

Shredded Halloumi cheese stars in these meatless meatballs, ... Mix 1 small onion, coarsely grated, 2 large eggs, lightly beaten to blend, ¼ cup extra-virgin olive oil, ...

Crispy halloumi, specifically, nestled into blistered cherry tomatoes and velvety white beans for a speedy one-pan supper. By Melissa Clark Nargisse Benkabbou’s crispy halloumi with tomatoes and ...

Three egg-sperts spill the secret to cooking cafe-style poachies that are as round and bouncy as ping pong balls.

Smashed peas on toast with citrus labne, pickled beets, puffed wild rice, halloumi, chilli oil and poached egg at Yolk Group cafe Tinker in Melbourne’s Northcote.

If using a grill, grill the Halloumi over direct medium heat until it’s well-marked, 6 to 8 minutes, turning once. If cooking on the stovetop, heat a cast iron skillet over medium-high heat.