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Mark Gardner's grilled haloumi recipes - 8 March

Grilled haloumi lamb burger

Grilled haloumi and seasonal veggie salad

Extra suggestion: Grilled haloumi with fruit and fresh mint

Extra suggestion: Grilled salmon and haloumi with seasonal vegetables

Grilled Haloumi Lamb Burger

Lamb patties
1 kg ground lamb mince
2 tsp toasted cumin seeds
1 tsp dried chilli flakes and black pepper
2 tsp of each sumac and sea salt
4 cloves crushed garlic
1-2 packets Mainland Special Reserve Haloumi

Marinated onions
1-2 red onions - sliced into rings
100ml Balsamic vinegar
1.5 tbsp brown sugar

To serve
One tub of each hummus or tzatziki (store bought or make your own)
Watercress or rocket
6 ciabatta baps, split and brushed with olive oil


Slice the onions into rings and soak them in vinegar and brown sugar for an hour.

Mix the lamb mince, spices, garlic salt and pepper in a bowl. Mould into six 180g patties and keep refrigerated prior to cooking.

Slice the Haloumi to get large flat slices about 1-2 cm thick. Brush with olive oil and sprinkle with sea salt before grilling.

To cook

Rub a little olive oil, salt and pepper on the lamb patties and grill on medium to high heat for around three to four minutes each side.

Add to the grill your oil-brushed, split baps - they're done when they're warm and slightly browned.

Take Haloumi slices and cook on a hot grill for a minute or two each side (look for good colour before flipping)

To assemble

Have your cress, hummus, onion and tzatziki at hand.

Spread some hummus on the bap bases add the watercress, patties, haloumi, onions then top with tzatziki.

Grilled Haloumi & seasonal veggie salad

1 packet Mainland Special Reserve Haloumi
200g fresh beans
200g broccolini
2 ripe heirloom tomatoes
100g olives
2 lemons
150ml olive oil
1 clove garlic
1/4 cup mint
1/4 cup basil
1/4 cup tarragon
Sea salt         
Cracked black pepper


Steam the beans and broccolini for 1 min then refresh them in cold water to stop the cooking process.
Cut the veg on an angle into 3cm lengths.
Cut the tomatoes into 2cm thick slices then slice again into 2cm cubes, add them to the cut green veg.

Remove any stalks from the herbs, roughly chop and place in a small bowl. Crush a small clove of garlic using the side of your knife and a pinch of sea salt, add to the herbs. Mix in the juice of 1 lemon then pour in 100mls of olive oil while whisking. Season with salt and pepper.

Do this step last so you can serve the salad straight away and the cheese warm.
Cut the Mainland Special Reserve Haloumi into 1cm slices, brush with olive oil and season with sea salt and cracked pepper. Grill the cheese on a hot grill or thick frying pan for 2min per side or until golden brown.

Add the olives to the cut veg and then pour on dressing. Season and gently mix to combine. Add the grilled Mainland Special Reserve Haloumi and garnish with a lemon wedge, serve straight away.