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Halloumi Recipe
Master how to make authentic Nando's-style halloumi at home with this quick and easy recipe. Learn the secret to perfectly grilled halloumi with that signature Peri-Peri kick for a restaurant-quality appetizer in minutes. Simple ingredients, maximum flavor - the ultimate copycat recipe!
Prep
Cook
Serve
Kcal
- 250g halloumi cheese, cut into thick slices
- 2 tbsp olive oil
- 2 tbsp Nando's Peri-Peri sauce (medium heat, or adjust to your preference)
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Step 1
Prepare the marinade by mixing the olive oil, Nando's Peri-Peri sauce, lemon juice, dried oregano, minced garlic, smoked paprika, ground cumin, and black pepper in a bowl until well combined.Step 2
Pat the halloumi slices dry with paper towels. This will help the marinade adhere better and prevent splashing when grilling.Step 3
Place the halloumi slices in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and leave to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a more intense flavor.Step 4
Preheat a grill pan or barbecue to medium-high heat. If using a barbecue, make sure the grates are clean and lightly oiled to prevent sticking.Step 5
Remove the halloumi from the marinade, letting excess marinade drip off. Place the slices on the hot grill and cook for 2-3 minutes on each side until they develop nice char marks and begin to soften slightly. Don't overcook them as they can become too rubbery.Step 6
While grilling, you can brush the halloumi with any remaining marinade for extra flavor and to keep it moist.Step 7
Once grilled to perfection, transfer the halloumi to a serving plate, sprinkle with freshly chopped parsley, and serve immediately with lemon wedges on the side. The halloumi is best enjoyed hot while still soft and slightly melty in the middle.Step 8
This grilled halloumi works beautifully in a pita bread with fresh salad, as part of a mezze platter, or as a side dish to complement your Nando's inspired chicken. For a complete Nando's experience, serve with spicy rice and macho peas.
What ingredients are used in Peri-Peri Halloumi from Nando's?
Nando's-style Peri-Peri Halloumi requires halloumi cheese, olive oil, Nando's Peri-Peri sauce, lemon juice, dried oregano, garlic, smoked paprika, cumin, black pepper, fresh parsley, and lemon wedges for serving. The marinade gives the halloumi its signature spicy kick.
How to cook Peri-Peri Halloumi from Nando's at home?
Learn how to cook Peri-Peri Halloumi from Nando's by marinating halloumi slices in a mixture of Peri-Peri sauce, herbs and spices for at least 30 minutes, then grilling for 2-3 minutes per side until charred. The key is not to overcook it to maintain that perfect soft, slightly melty texture in the middle.
Can I use a different cheese instead of halloumi for grilling with Peri-Peri?
Halloumi is ideal because of its high melting point, but you could try bread cheese (juustoleipä), queso para freír, or paneer as alternatives. These cheeses also hold their shape when grilled, though the texture and flavour profile will differ slightly from authentic halloumi.
What's the best way to prevent halloumi from becoming too rubbery when grilled?
To prevent rubbery halloumi, don't overcook it - 2-3 minutes per side is sufficient. Ensure your grill is properly preheated, pat the cheese dry before cooking, and serve immediately after grilling while still warm. Marinating also helps maintain moisture during cooking.
What side dishes pair well with spicy grilled halloumi?
Spicy grilled halloumi pairs beautifully with Mediterranean-inspired sides like Greek salad, roasted vegetables, or couscous. For a Nando's-style meal, serve with spicy rice, macho peas, grilled corn on the cob, or stuff into a pita with fresh salad and tzatziki.