Gluten Free Recipes Snacks Spring Summer

Fried Haloumi with Orange, Chilli, Capers and Sumac

September 5, 2020

On a recent visit to Riverside Farm in South Australia where sixth generation farmer Ellen Chatterton milks sheep and produces a variety of dairy products, I was inspired to make this delicious dish using her haloumi. Haloumi is a semi-hard brined cheese commonly made from sheep and goats milk that comes from Cyprus. It has a high melting point which means it can be fried or grilled and is often used as a protein substitute for meat. It’s a terrific standby cheese that keeps in the fridge for weeks and great to have as a backup for when a quick meal or snack is needed.


(Serves 4 snacks)

200 g haloumi

1 orange

2 tbsp olive oil

1 tsp honey

1 tbsp baby capers

Pinch salt flakes

½ tsp dried chilli flakes

½ tsp sumac

½ cup fresh coriander


  1. Cut the haloumi into 4 thick slices.
  2. Finely grate the orange rind into a small bowl. Cut away the pith before segmenting, placing the segments in the same bowl. Squeeze the juice out of the remaining membrane into the bowl.
  3. Heat the olive oil in a non-stick pan and fry the haloumi slices until golden brown. Reserve to the side.
  4. Add the honey, orange rind, segments and juice together with the capers, salt flakes and chilli flakes and warm to melt and combine into a sauce.
  5. Serve the haloumi with the orange sauce spooned over the top, garnished with a sprinkling of sumac and fresh coriander.

You Might Also Like