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Halloumi and harissa toastie recipe

by Marko Florentino
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Halloumi doesn’t melt as such but softens beautifully when warmed. Like all good toasties, it’s best eaten straight away. Great served with a handful of crisps on the side.


Prep time: 5 minutes 

Cooking time: 10 minutes 




  • Olive oil, for frying
  • 100g halloumi, cut into two thick slices
  • 2 slices sourdough bread
  • 2 tsp harissa paste
  • 2 tbsp hummus
  • A handful of rocket leaves
  • Plain crisps, to serve, optional


  1. Heat a splash of oil in a non-stick frying pan and cook the halloumi for 2 minutes on each side until golden. Season with black pepper but you won’t need to add salt. Transfer the halloumi to a plate and wipe out the pan with kitchen paper.
  2. Spread one slice of bread with harissa and the other with hummus. Place the cooked halloumi on top of the harissa, then scatter over the rocket. Press the remaining slice on top, hummus-side down. 
  3. Drizzle or brush both sides of the sandwich with a little olive oil and cook in the warm pan for 2-3 minutes on each side until crunchy and golden brown. Serve with crisps on the side.

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