Marry Me Halloumi – A One-Pan Wonder

Best Served Fresh: Halloumi is best enjoyed right after cooking, while it’s warm and crispy.
Storage: Store leftovers in an airtight container for up to 2 days in the fridge.
Reheating: Gently reheat in a pan over low heat to avoid making the halloumi rubbery.
Variations
Spicy Kick: Add chili flakes or extra smoked paprika for heat.
Extra Vegetables: Stir in mushrooms, bell peppers, or zucchini for added texture.
Rich & Creamy: Use full-fat cream for an even silkier sauce.
Nutty Twist: Top with toasted pine nuts or crushed almonds before serving.
FAQ
Can I make this dish vegan?

Yes! Replace halloumi with firm tofu, use coconut cream or cashew cream instead of dairy, and swap parmesan for nutritional yeast.
What can I serve with Marry Me Halloumi?

It pairs beautifully with pasta, quinoa, roasted potatoes, garlic bread, or a simple green salad.
Why is my halloumi rubbery?

Halloumi becomes rubbery if overcooked. Sear it quickly on medium heat until golden, then remove it from direct heat.
This one-pan Marry Me Halloumi is quick, easy, and irresistibly delicious—perfect for a cozy dinner or a special occasion!