KRINOS HALLOUMI – Your New Favourite

Hello, Halloumi! If you’ve never tried this traditional semi-hard cheese from the island of Cyprus, put it on the list! Its versatility is endless – as an appetizer, atop a salad, on the grill – and we promise, Halloumi will be your new favourite thing.

Halloumi is made from a blend of cow, goat and sheep’s milk, seasoned with mint leaves and then soaked in brine. And you could say it has a split personality – uncooked, it’s a salty, robust cheese, but once it’s grilled, fried or even BBQ’d, Halloumi melts to a creamy consistency with a crunchy shell. Often compared to paneer, Halloumi has no acidity, yet it’s high in protein – perfect for vegetarians and meat-lovers alike.

Here are 3 ways we love to cook and serve Halloumi:

Krinos Grilled Pesto Halloumi Skewers: Love vegetarian skewers on the BBQ but looking for a new protein option? –OR– Love skewers on the BBQ but looking for a new protein option? Layer halloumi cubes with ribboned zucchini and cherry tomatoes, baste in basil pesto and grill for a couple minutes on each side for a heavenly Halloumi appetizer on a stick. Quick and easy to prep the skewers in advance and then pop them onto the grill when your ready to go.

Krinos Smoky Halloumi Tacos: Seasoned, spiced and fried Halloumi takes centre stage in these smoky, vegetarian tacos. Coated in smoked paprika, cumin and coriander, cubed, fried halloumi acts as the main protein and is then combined with a colourful cabbage and carrot slaw and topped with a chili lime crema. Light and fresh, these tacos are ideal for a summer fiesta. Tip: assemble a small buffet and allow everyone to customize their own tacos.

Krinos Rainbow Buddha Bowl with Grilled Halloumi: The Rainbow Buddha Bowl packs a punch – of flavor, colour and protein. For those who want a filling, but healthy salad, we love this combination of lemon couscous with baby bok choy, pink pickled onions, carrots, avocados and edamame. Topped with 2 inch slices of Halloumi (pan-fried) and tossed together with a creamy, tahini dressing made with Krinos tahini, Attiki Greek liquid honey, garlic, cumin, lemon juice and mustard, and you’ve got a salad that hits all the notes: salty, sweet, bitter, sour, and umami.

Hungry for Halloumi? We can’t blame you! For more Halloumi favourites, visit

Best Brunch Recipe to Cook for Your Mom This Mother’s Day

This Mother’s Day weekend, surprise mom with a homemade meal, made with love. Cooking at home doesn’t have to be complicated. Our Rainbow Beet and Lemon Feta Tart is an easy recipe that you can add to your Sunday brunch menu and wow mom all at the same time.

Start by cooking the beets in a large pot of simmering water for about 45 minutes or roast whole in the oven. When purchasing, buy a medley of small colourful beets, about 1.5 inches in diameter. Slip off the skins and slice the beets into thin ¼ inch slices. Leave aside for later. If you’re planning ahead, this step can be done in advance and the beets can be stored in an airtight contained in the fridge.

To make the tart base, place two fillo sheets side-by-side onto a baking sheet lined with parchment paper. Brush each sheet with melted butter. Add two more sheets of fillo and again, brush with melted butter. Finally, add another layer and gently fold in the edges of the fillo to make a ½ inch border all around. Brush with more butter. This will act as the base to the tart, and will be about 10×12 inches.

Next, make the lemon feta. Combine 200g of feta, 1 clove of garlic, 1 tsp. of lemon zest, 1 tsp. of lemon juice, and 3 tbsp. of olive oil in a food processor and process until smooth, about 30 seconds. Scrape container and blend again for a minute until light and airy. Stir in 2 tbsp. of chives, finely chopped. (Entertaining tip: this filling is to die for!, and makes an irresistible topping to crackers and crostini. Add to your next charcuterie board for a tangy, creamy pairing!)

When the lemon feta is done, spread it over the fillo, all the way to the little borders. Layer the beets randomly over the surface of the tart. Brush beets lightly with remaining butter and season lightly with salt and pepper.

Preheat the oven to 375°F and bake for 27 to 30 minutes until fillo is golden.

Let the tart cool for ten minutes and then garnish with fresh basil leaves or micro greens. Cut into pieces and serve with your favourite salad or side.

Mother’s Day may look and feel differently this year, but with lots of family time and a delicious brunch, we’re sure she’ll love it.

For the full recipe, visit