Fiery harissa, salty halloumi, peppery rocket, sweet tomato salsa and creamy mayo: this halloumi bagel is a sandwich you'll want to eat again and again.
And good news, this hot and flavoursome sandwich is really easy recipe to make.
First, you'll fry cherry tomatoes with garlic and pepper, then add brown sugar and balsamic glaze and leave to gently simmer down to a gorgeous simple salsa.
Meanwhile, you'll slice halloumi and brush with harissa pasta before frying in a griddle pan until hot and gooey.
To put it all together, you'll spread bagels with mayo, and fill with a generous handful of rocket, a piping hot layer of spicy halloumi and finish with the sweet and tangy tomato relish. Absolutely stunning.
Here's the full recipe.
Ingredients
- 1 tbsp olive oil
- 200 g (7.1 oz) fresh cherry tomatoes halved
- 3 cloves garlic finely chopped
- 1 tsp soft light brown sugar
- 1 tsp balsamic glaze
- 225 g (7.9 oz) halloumi cheese cut into thin slices
- 4 tbsp harissa paste
- 4 bagels
- 4 tbsp mayonnaise
- 100 g (3.5 oz) fresh rocket (arugula)
- Pinch salt and pepper
Equipment
- Silicon pastry brush
Instructions
Warm the olive oil in a pan over a medium heat.
Add the cherry tomatoes, garlic and a pinch of salt and pepper.
Fry for 2 minutes or until the tomatoes really start to release their juices.
Add the brown sugar and balsamic glaze.
Stir through.
Turn the heat down to low and continue to gently cook, stirring occasionally until the relish darkens and thickens.
Meanwhile, prepare the halloumi. Start by laying the slices out on a board.
Brush the harissa paste all over the both sides of the halloumi slices. Tip: Use a silicone brush rather than a pastry brush so that the bristles don't soak up the spicy, smoky flavours.
Heat a griddle pan over a medium heat. When the pan is nice and hot, lay the halloumi slices into the pan. You want them sear on the outside and stay gooey on the inside. Fry for 1-2 minutes.
Flip and fry for a further 1-2 minutes so that you have a lovely sear on both sides.
Halve all of the bagels.
Spread the bottom halves with mayo.
Add a generous layer of rocket.
Pile on the halloumi.
Spoon on the relish.
Replace the bagel tops and you’re done.
Slice in half and enjoy the gooey, squeaky, salty, sweet, peppery, fiery goodness!
Pointers, tricks and troubleshooting tips for the perfect halloumi bagel
Is this halloumi bagel recipe easy to make?
Yes, these halloumi bagels are super easy to make. I love the quick tomato relish to bring a little sweetness and acidity to offset the warm spices from the harissa paste, all balanced beautifully with the squeaky halloumi and soft bagels.
This recipe is ideal for a weekend lunch or a quick dinner.
Will I need any special equipment to make halloumi bagels?
I've used a griddle pan to cook my halloumi but don't worry if you don't have one, you can just use a regular frying pan.
All the other equipment you'll should be easy to find in most kitchens, such as weighing scales, a chopping board and knife. You can find the full list of equipment when you head down to the recipe card below.
What is halloumi? Where can I buy it?
Halloumi is a type of semi-hard cheese typically made with a mix of goat and sheep milk, though some versions of halloumi also contain cow's milk. You should be able to find halloumi in most supermarkets.
Halloumi is a traditional Cyprus / Eastern Mediterranean cheese that is poached in a brined solution as part of its preparation, giving it a distinctive rubbery texture and a much higher melting point than most UK cheeses.
The high melting temperature means that halloumi can be cooked and retain its shape, making it an excellent meat replacement in many dishes such as burgers or wraps. It also works really well in salads.
Why does halloumi squeak?
Halloumi is known to squeak when it's cut, and on your teeth, this is because of the texture of the cheese. According to New Scientist Dec 2020, this is known as a "slip-stick" phenomenon where the elastic cheese slips, then sticks, the slips again as it squeaks across the smooth, hard knife or tooth enamel.
Halloumi's texture is created in production when the fresh curds are heated, giving halloumi its high melting point and also its unique consistency.
How can I tell if my halloumi has gone off?
As halloumi is a brined cheese, an unopened packet usually has a long shelf life.
Check the "Best Before" or "Use By" date on your cheese to give you an indication of whether or not the cheese is still safe to eat. Use By dates should never be exceeded, whereas Best Before dates can be exceeded provided the food in question has been properly stored and has no signs of spoilage.
Make sure the halloumi has been stored correctly and kept in the fridge. Once you've opened the packet, it typically needs to be used within 3 days. There will usually be information on the packaging to confirm this.
Check the texture of the cheese. It should be firm not mushy. As halloumi is brined, it's unlikely to have developed mould is the unopened pack, but if you see any on the cheese, discard it.
Are halloumi bagels suitable for vegetarians?
There are no meat, poultry or fish ingredients in this bagel.
Most supermarket halloumi will be suitable for vegetarians but it's important to check the packet as traditional halloumi is made using animal rennet.
Are halloumi bagels suitable for vegans?
This recipe is not suitable for vegans, since it uses mayo (which contains egg) and halloumi (which is made with a mix of ewe and goat's milk).
To make a vegan version of this recipe, you could switch to vegan mayo and then use slices of courgette in place of halloumi, spreading with harissa paste and cooking on the griddle pan.
Make sure to check the bagels are also suitable for vegans too.
Are halloumi bagels gluten-free?
Standard bagels are made with wheat-based flour so are not gluten-free.
However, if you want to make this recipe gluten-free, you'll just need to switch to gluten-free bagels.
Be sure to check the labels on all other ingredients, including the balsamic glaze, to ensure there are no traces of gluten.
Are halloumi bagels keto-friendly?
Bagels are too high in carbohydrates to be considered keto. However, if you want to leave the bagels out, this recipe would make a great salad with fresh tomato relish and harissa halloumi served over peppery rocket. You'll probably need to leave the sugar out of the relish too.
Are halloumi bagels safe to eat while pregnant?
Make sure to use halloumi that is made with pasteurised milk and wash the rocket well. As long as good food hygiene is practiced and the ingredients are in good condition and properly store and handled, this recipe should not pose a risk to a pregnant woman.
If you have any worries or concerns please seek help from a qualified medical professional. The NHS website also has some great resources and information.
A Mummy Too does not give medical advice.
What goes well with halloumi bagels?
These halloumi bagels are a meal in themselves, packed with peppery rocket and sweet tomato relish. You could serve them with a few sweet potato chips, some crisp salad, or some roasted veg if you want a more substantial meal.
Can I make this recipe without harissa?
Yes, if you don't like harissa or don't have any then it's no problem to just make it without.
If you'd still like to add a bit of spice, you could sprinkle a few chili flakes into the pan with your tomatoes instead.
I haven’t got halloumi can I use another cheese?
Halloumi is a pretty special cheese that holds its shape when fried. Most other cheese won't cook in quite the same way. Paneer might work as a substitute, giving a different but still delicious flavour and texture.
Alternatively, you could use a cheddar and keep all the flavours but just don't try and cook it. Cream cheese with the harissa stirred through it could also work really well.
Can I add extra fillings to this recipe?
Go ahead if you dare, but this is already a pretty packed bagel, so any more fillings could make it quite difficult to eat!
I would serve extras as a side salad if you want more elements to the meal.
How should I store halloumi bagels?
This sandwich is best eaten as fresh as possible.
If you want to pack some bagels for lunch the next day, you should ideally, store the cooked halloumi and relish in separate containers in the fridge and then assemble your sandwich when you're ready to make.
Alternatively, allow all the elements cool, assemble your sandwiches, then wrap them in a beeswax wrap to keep them together, then pop in the fridge until you're ready to take them for lunch the next day.
Can I leave halloumi bagels out on the counter?
No, other than for serving it's best to keep these bagels in the fridge. If you're taking them for lunch, follow the advice above and use an ice pack and insulated lunch bag to keep them fresh.
Can I make this halloumi bagels ahead?
If you like you can prepare the tomato relish the day before and keep it in the fridge until you're ready to make the bagels.
I prefer halloumi warm and freshly cooked, but you can also serve these bagels cold if you want to make them ahead.
Keep the finished bagels in the fridge, well covered until you're ready to serve.
Can I keep halloumi bagels in the refrigerator?
Yes, any leftovers or made ahead bagel elements need to be kept in the fridge. Wrap them in a beeswax wrap to protect them.
Can I freeze halloumi bagels?
You can freeze plain bagels if you're not going to get through the whole packet. However, once all the fillings are in. these halloumi bagels are not suitable for freezing.
Can I reheat halloumi bagels?
These halloumi bagels are great cold. If you have a sandwich press you could use this to warm them up and toast them. Make sure you've followed the advice above on how to store them.
Can I make halloumi bagels in a different quantity?
For this recipe, the servings are set to make enough for 4 bagels.
If you'd like to make more or fewer bagels. all you need to do is head down to the recipe card below where you'll see the number of servings, click on this and a handy slider will pop up that you can move up or down to get the number you want to make.
This will automatically work out the amounts of each ingredient you need to make the quantity you want.
Can I bake these halloumi bagels?
I wouldn't recommend baking the finished bagels as it will most likely dry everything out.
You can bake or grill (broil) the halloumi before you put it into the bagels, if you wish, I find it easier to cook the halloumi on the hob so you can keep an eye on it.
To bake, lightly oil a baking sheet and place your harissa covered halloumi onto the baking sheet. Cook in a preheated 180C/350F (160C Fan) oven for 10-15 minutes. This method doesn't give quite the same griddled crispy outside to the halloumi so keep that in mind if you choose this method.
To grill/broil/ place the halloumi on to the grill pan or baking sheet and cook under the grill for 2-4 minutes until just starting to brown, turn over and cook the other side for another 1-2 minutes. Keep a close eye on the halloumi under the grill as it cooks quickly this way and can burn.
Could I make halloumi bagels in my sandwich grill press?
Yes you can use a sandwich press if you wanted a toasted finish to your bagels.
You'll still need to cook the halloumi separately before you toast your bagels to get that lovely crisp and slightly melted texture.
Using a sandwich press can be a great way to heat up leftover halloumi bagels (if stored according to the instructions above). Check the manufacturer's instructions for settings and timings suitable for your particular model.
How can I make sure my halloumi bagels are perfectly cooked?
While the tomato relish is gently cooking down, you can focus on getting the halloumi just right. You'll know it's ready when it's slightly melted, and gone a bit crispy on each side. Pile everything into the bagels ready for serving. Perfection.
Why did my halloumi go dry/hard?
There is quite a bit of variation in different halloumi. In Cyprus, each village would traditionally make it in a slightly different way, so you can have varied results when cooking it.
If the pan is too hot it will likely dry out, and I find halloumi goes hard once it's cooled, so try and serve these bagels fresh and hot.
Why did my bagels go soggy?
These bagels shouldn't really go soggy.
Wet salad is the main culprit of soggy sandwiches. Once you've washed the rocket, make sure to gently dry it on a clean tea towel or kitchen paper.
When you make the relish, give it time to thicken and reduce so you're not added too much liquid to the bagels.
These bagels are best served fresh as very stale bread will more readily try to soak up any moisture from the fillings.
Are halloumi bagels super spicy?
The spice in these halloumi bagels is coming from the harissa paste, which on its own is quite spicy as it is made with chili peppers mixed with garlic and other herbs and spices.
Once the harissa is combined with the halloumi, which is in turned piled into the bale with all the other fillings, the finished sandwich has less heat but is still fairly fiery.
If you don't like spicy food you can either use less harissa or leave it out completely. Halloumi fries beautifully on its own.
How can I add/change the flavours in this dish?
You can be quite flexible with this recipe. Try experimenting with different pastes and spice rubs for the halloumi.
The rocket can be replaced with mixed salad leaves or some spiralized courgette.
You could also try using flavoured mayo to add an extra element to the bagels.
What is the origin of halloumi bagels?
These halloumi bagels are quite a mix of different influences with halloumi originating in Cyprus combined with harissa paste from North Africa all piled into lovely, dense bagels.
Print this halloumi bagel recipe
Halloumi Bagel
Ingredients
- 1 tbsp olive oil
- 200 g (7.1 oz) fresh cherry tomatoes halved
- 3 cloves garlic finely chopped
- 1 tsp soft light brown sugar
- 1 tsp balsamic glaze
- 225 g (7.9 oz) halloumi cheese cut into thin slices
- 4 tbsp harissa paste
- 4 bagels
- 4 tbsp mayonnaise
- 100 g (3.5 oz) fresh rocket (arugula)
- Pinch salt and pepper
Equipment
- Silicon pastry brush
Instructions
- Warm the olive oil in a pan over a medium heat.
- Add the cherry tomatoes, garlic and a pinch of salt and pepper.
- Fry for 2 minutes or until the tomatoes really start to release their juices.
- Add the brown sugar and balsamic glaze. Stir through then turn the heat down to low and continue to gently cook, stirring occasionally until the relish darkens and thickens.
- Meanwhile, prepare the halloumi. Start by laying the slices out on a board.
- Brush the harissa paste all over the both sides of the halloumi slices. Tip: Use a silicone brush rather than a pastry brush so that the bristles don't soak up the spicy, smoky flavours.
- Heat a griddle pan over a medium heat. When the pan is nice and hot, lay the halloumi slices into the pan. You want them sear on the outside and stay gooey on the inside. Fry for 1-2 minutes.
- Flip and fry for a further 1-2 minutes so that you have a lovely sear on both sides.
- Halve all of the bagels and spread the bottom halves with mayo.
- Add a generous layer of rocket.
- Pile on the halloumi.
- Spoon on the relish.
- Replace the bagel tops and you’re done.
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Notes
Nutrition
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