Marry Me Halloumi

Marry me halloumi takes the popular creamy sundried tomato sauce and pairs it with thick, savory slices of grilling cheese. The halloumi gets a golden crust in a hot pan before taking a quick bath in the rich, savory broth.

This dish takes about 30 minutes from start to finish. It works well for a busy weeknight when you want a warm, hearty vegetarian main course without turning on the oven.

Why will you love Marry Me Halloumi?

Pan-frying the halloumi first gives it a firm texture and deep flavor.

Browning the tomato paste reduces its acidity and creates a richer sauce base.

Adding the cream and parmesan over low heat prevents the dairy from separating.

Marry Me Halloumi Ingredients

• Halloumi cheese: This is a firm, brined cheese that holds its shape when heated. Do not substitute with melting cheeses like mozzarella.

• Sundried tomatoes: Oil-packed tomatoes tend to be softer and blend well into the sauce.

• Heavy cream: Use full-fat heavy cream to ensure the sauce thickens well and resists curdling.

• Parmesan cheese: Grate this fresh from a block. Pre-bagged cheese contains anti-caking agents that make the sauce grainy.

Exact quantities are in the recipe card below.

How to Make Marry Me Halloumi

Step 1: Fry the cheese

Heat a grill pan or skillet and brown the halloumi slices on both sides. Set them aside while you make the sauce.

Step 2: Build the flavor base

Cook the onions until soft, then stir in the garlic, spices, sundried tomatoes, and tomato paste. Let the tomato paste darken slightly.

Step 3: Simmer the sauce

Pour in the broth and wilt the fresh spinach and basil. Stir in the cream and parmesan off the high heat.

Step 4: Combine and serve

Place the warm halloumi back into the creamy sauce. Serve it warm with a squeeze of fresh lemon juice.

What to Serve with Marry Me Halloumi

Serve this dish over a bed of warm pasta or with a large slice of crusty bread to soak up the cream sauce.

Helpful Tricks for Marry Me Halloumi

You can use the oil from the sundried tomato jar in place of regular olive oil for extra flavor.

Halloumi cools and hardens quickly. Cook the cheese and the sauce at the same time in two separate pans so it stays warm.

Adjust the red pepper flakes to suit your heat preference.

How to Store and Freeze Marry Me Halloumi

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warm. Freezing is not recommended because the cream sauce may separate.

Marry Me Halloumi Recipe FAQs

What is halloumi?

Halloumi is a semi-hard cheese from Cyprus made from a mixture of goat and sheep milk. It has a high melting point, which makes it suitable for frying or grilling.

Can I use milk instead of heavy cream?

Milk is much thinner and has a higher chance of curdling when mixed with tomatoes and heat. Heavy cream provides a stable, thick sauce.

Why is my sauce grainy?

Grainy sauce usually happens if the heat is too high when adding the dairy, or if you use pre-grated cheese. Always lower the heat before adding the cream and parmesan.

Marry Me Halloumi

Pan-fried halloumi cheese simmers in a creamy sundried tomato and spinach sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 3 servings

Ingredients

  

• 2 tablespoons olive oil 30 ml
• 8 ounces halloumi cheese sliced into 6 pieces, 225 g
• 1/2 medium red onion finely diced
• 3 cloves garlic minced
• 1/3 cup chopped sundried tomatoes 60 g
• 2 tablespoons tomato paste 30 g
• 2 teaspoons Italian seasoning
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 2/3 cup vegetable broth 160 ml
• 2/3 cup heavy cream 160 ml
• 1 cup fresh baby spinach 30 g
• 1/4 cup chopped fresh basil 10 g
• 3/4 cup grated parmesan cheese 65 g
• 1 lemon cut into wedges

Instructions

 

• Heat a grill pan or large skillet over medium heat. Brush the pan with a small amount of oil.
• Cook the halloumi slices for about 3 minutes on each side until they are browned and crispy on the edges. Remove from the pan and set aside.
• In a large saucepan, heat the remaining olive oil over medium-low heat. Add the diced red onion and cook for 4 to 5 minutes until soft.
• Stir in the minced garlic, chopped sundried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 1 minute.
• Add the tomato paste and stir well to coat the onion mixture. Cook for 2 minutes to darken the paste.
• Pour in the vegetable broth and bring the mixture to a gentle simmer.
• Stir in the baby spinach and fresh basil. Cook for 1 to 2 minutes until the greens wilt.
• Lower the heat and stir in the heavy cream and grated parmesan cheese. Stir constantly until the cheese melts into a smooth sauce.
• Return the cooked halloumi to the sauce to warm through. Serve right away with lemon wedges on the side.

Notes

You can use the oil from the sundried tomato jar in place of regular olive oil for extra flavor.

Halloumi cools and hardens quickly. Cook the cheese and the sauce at the same time in two separate pans so it stays warm.

Adjust the red pepper flakes to suit your heat preference.

Keyword 30-minute meals, Creamy Tomato Sauce, marry me halloumi, skillet cheese, vegetarian dinner