Marry Me Halloumi Recipe Description:
This vegetarian version of the classic “Marry Me Chicken” replaces the meat with golden, crispy halloumi. The result is a cheesy, salty delight simmered in a creamy sun-dried tomato garlic sauce with herbs. It’s rich, comforting, and so good, it just might earn you a proposal!
Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Ingredients:
For the Halloumi:
225g Halloumi, sliced into 1 cm thick slabs
1 tbsp olive oil
For the Sauce:
1 tbsp olive oil (or butter)
3 garlic cloves, minced
1 tsp chili flakes (optional, to taste)
1 tsp dried oregano
1 tsp dried thyme
½ tsp black pepper
¼ tsp salt (adjust to taste)
½ cup sun-dried tomatoes in oil, drained and sliced
¾ cup vegetable stock
½ cup double cream (or heavy cream)
¼ cup grated Parmesan (optional for extra richness)
Fresh basil or parsley, chopped (for garnish)
Instructions:
1. Prepare Halloumi:
Heat 1 tbsp olive oil in a non-stick pan over medium heat.
Add halloumi slices and sear for 2–3 minutes on each side until golden and crispy.
Remove and set aside on a plate.
2. Make the Sauce:
In the same pan, add another tablespoon of olive oil (or butter).
Sauté minced garlic for 30 seconds until fragrant.
Stir in chili flakes, oregano, thyme, salt, and pepper.
Add the sun-dried tomatoes and cook for 1 minute.
Pour in the vegetable stock and bring to a gentle simmer.
Stir in cream and simmer for 3–4 minutes until slightly thickened.
(Optional) Add Parmesan and stir to melt into the sauce.
3. Combine and Simmer:
Return halloumi slices to the pan.
Simmer gently for 2–3 minutes so the flavors meld.
Garnish with fresh basil or parsley.
4. Serve:
Serve hot with crusty bread, mashed potatoes, or over pasta or rice.
Serving Suggestions:
Over garlic mashed potatoes
With herby couscous or quinoa
Tossed with al dente pasta
With roasted vegetables and crusty bread
Nutrition Info (Per Serving – Serves 2):
Component Amount
Calories ~460 kcal
Protein ~20g
Carbohydrates ~12g
Fat ~36g
Saturated Fat ~18g
Fiber ~2g
Sodium ~900mg
Note: Values are estimates and may vary based on exact brands/ingredients.
FAQ
Q: Can I make it vegan?
A: Yes! Use vegan halloumi (many are now available) and swap dairy cream for coconut cream or soy cream. Omit Parmesan or use vegan alternative.
Q: Can I make it ahead?
A: Best fresh, but the sauce can be made ahead. Reheat gently and add fresh-fried halloumi just before serving.
Q: What can I substitute for cream?
A: Greek yogurt (for a tangier flavor), crème fraîche, or even cashew cream work well.
Q: Is this spicy?
A: Only mildly from the chili flakes. Reduce or omit if sensitive to spice.