Halloumi Breakfast

Halloumi is one of the great cheeses of the Eastern Mediterranean, and its story begins in Cyprus — the island that lies equidistant between Turkey, Greece, Lebanon and Egypt, absorbing the food cultures of all four. It has been produced on Cyprus for at least a thousand years, traditionally made from a mix of sheep and goat's milk that gives it a high melting point and its distinctive squeaky texture.

The cheese's ability to be grilled or pan-fried without melting makes it uniquely suited to cooking. This property comes from the low acidity of the curd — halloumi is made by heating the whey after the curd has been removed, creating a protein structure that holds together beautifully under heat. The result is a seared, golden-brown exterior and a warm, springy interior.

Our halloumi breakfast pairs grilled halloumi with two eggs, smashed avocado, mixed leaves, cherry tomatoes, cucumber, olives and a lemon wedge — a plate that spans the whole Eastern Mediterranean in its ingredients, served with toasted sourdough. The saltiness of the halloumi against the richness of the avocado is the pairing that holds it all together.