Fried halloumi with spicy Brussels sprouts from Dinner: Changing the Game (page 266) by Melissa Clark

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

peacheater on February 22, 2026

Pretty good for a quick dinner; make extra plain halloumi for the kids.
Bessp on May 31, 2025

This was very tasty, and came together pretty quick. The only change I made was using the zest of the lemon as well in at the end with the juice. Salty, green, crispy, and deeply comforting.
bernalgirl on April 11, 2025

We really enjoyed this but it’s not spicy to our tastes, which disappointed my son. I love the interplay of the salty halloumi and the charred sprouts. I took a page from Six Seasons snd added a few tablespoons of chopped pepperoncini, which id definitely do again , along with adding a healthy dose of cayenne.
crandall57 on February 19, 2025

Easy and delicious. I cut the recipe in half and didn’t make any other changes. I used Aleppo pepper. I will make this again.
ksg518 on April 05, 2022

Very good and very easy. I might up the lemon juice next time or add some zest. My halloumi didn't brown but I think that may be because I used a nonstick skillet. In any event, a definite repeat.
jenburkholder on December 30, 2021

Tasty if very simple. Ate with an herbed tahini sauce and quinoa for a nice, fast dinner.
Wende on September 20, 2021

I can't count how many times I've made this. It's easy and delicious. Use the Aleppo pepper if possible - it goes so well with the flavors of the dish and really makes a big difference. I have alternately used what is known as bread cheese in place of the halloumi on occasion. It works just as well because it keeps its shape when cooked in the way that halloumi does. My whole family loves this dish and my husband would eat it weekly if I made it that often.
Dcampos on September 22, 2020

Easy and delicious. Used both Turkish pepper and hot Aleppo.
FJT on June 07, 2019

I’ve been meaning to make this since I got the book and finally did. I used lime juice instead of lemon and a fresh chilli instead of chilli flakes but because they needed to be used up. Really tasty dish - we loved it!
westminstr on January 02, 2019

I finally made this dish and loved it. I tweaked it by roasting the halloumi alongside the sprouts which worked great and one less pan to clean. Loved the cumin with these flavors. I had to make additional tweaks since I was out of lemon and aleppo pepper - had to sub preserved lemon juice and hot chile flakes. The regular lemon would have been better as the dish was pretty salty with preserved lemon plus halloumi, but some acidity is needed. I would easily make this again.
Zosia on October 26, 2018

Very easy and tasty. I had only half the required halloumi but the ratio of cheese to vegetable was fine for a side dish.
j_h on July 10, 2018

Great, added lemon zest before I roasted the sprouts. Next time instead of lemon juice and aleppo pepper I might try drizzling with apple balsamic. Perfect with lamb cutlets.
chefrodney on April 24, 2018

Simple, good, quick.
sosayi on March 02, 2018

Absolutely moreish. Very easy and quick to make. I served it with roasted cod with a ladolemono sauce and farro. I would agree that the recipe make about 2-3 side dish servings. Maybe it felt like 2 to us, as our cod portions were about 3 oz. The recipe list should probably include lemon juice, as a heads up, as you are supposed to finish the dish with a few tablespoons of it. I used the ladolemono sauce instead, but felt that the lemon really adds a brightness to the dish that you would miss if it weren't there.
joyous on February 21, 2018

Tasty and quick. I served with lemon chicken thighs from Genius Recipes and felt like it was 3 side dish servings.
Jane on November 26, 2017

I make these a lot, probably once every couple of weeks. They can be a veggie dinner on their own or served with a protein on the side. I love the combination of the caramelized spicy sprouts alongside the crispy, salty cheese.