Western Living Magazine
Off-the-Grid Living: Exploring the Island Cabin near Desolation Sound, B.C.
It’s Always Happy Hour at These 7 Homes with Built-in Bars
Great Spaces: Vancouver’s Wildlight Kitchen and Bar Is a Natural Beauty
3 Parisian Bistro-Inspired Comfort Food Recipes to Bring a Taste of Paris Home
Recipe: Confit Lamb With Roasted Eggplant and Baby Potatoes
Recipe: Sausage With Aligot
The Maui Resort That’s Banking on Your Thoughtfulness
Your Ultimate Travel Itinerary: Brooklyn Like a Local
The 2024 Spring Road Trip Destination You Won’t Want To Miss
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
How Do I Enter the WL Designers of the Year People’s Choice Awards?
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
This decadent, salty cheese (that you can throw on the grill!) is the perfect addition to summertime recipes.
I first heard about halloumi from a close friend obsessed with the stuff. She was like a school girl, telling anyone who would listen about her new crush: a briny, hearty, revelation of a cheese you could magically grill like meat or vegetables.
Thanks to its high melting point you can do everything from beer-battering it (see the Acorn’s recipe below) to searing it up for salads, so to get you started cooking heavenly halloumi at home, we tapped local chefs from The Cascade Room, the Acorn, Heirloom Vegetarian and Locus to share recipes that showcase our new favourite ingredient.
The mango-apricot puree combined with the halloumi creates that delectable salty-sweet bite. Locus modified its recipe so you could easily replicate the starter at home.
(Photo: Sean David Photography.)The Acorn shows us how to make beer-battered halloumi (with a tasty mint yogurt dip), which is the crowning glory of its super popular halloumi dish (pictured here with zucchini-potato pancake and smashed peas) and still one of my favourite plates in Vancouver.
I order this every time I go to The Cascade Room on Main Street (even though I thought I hated salads). Love the combo of toasted almonds, briny halloumi and balsamic on a bed of fresh arugula.
Perfect for summer barbecues, you can enjoy the grilled romaine hearts and halloumi salad from Heirloom Vegetarian with (or instead of!) ribs.
Are you over 18 years of age?