Halloumi, asparagus and Galotyri cheese recipe

Charred asparagus, Aphrodite Galoytri & Aphrodite halloumi & dukka

Studd Cheese Charred Asparagus, Galoytri And Halloumi Dukka

A recipe that uses both Aphrodite halloumi and Aphrodite galotryri asparagus season that will be on your regular rotation

Styling, Photo & Recipe Creation: Kirsten Jenkins


  • 90g/ 3.1 oz Aphrodite Galoytri PDO
  • 100g. 3.5 oz Aphrodite Halloumi
  • 1 tbsp extra-virgin olive oil
  • 100g Will Studd Aphrodite Halloumi, finely chopped
  • 1 tbsp dukka (or spiced dukka)
  • 2 bunches asparagus, trimmed
  • Coriander and jalapeno dressing:
  • ½ bunch coriander, leaves and stems
  • 3 slices pickled Jalapeño
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 ½ tbsps extra virgin olive oil
  • 1 tbsp lemon juice


(1) To make the coriander and jalapeno dressing, put all the ingredients in the bowl of a small processor, season with salt and pepper and process until finely chopped. Set aside.

(2) Heat half the oil in a small non-stick frying pan over medium heat, add the halloumi and cook for 3-4 minutes or until golden brown, transfer to a bowl and stir through the dukka. Set aside.

(3) Heat a chargrill pan or BBQ over medium-high heat. Brush the asparagus with the remaining oil and grill for 7 minutes, turning occasionally.

Spread the galoytri over the base of a serving plate, drizzle over the dressing and top with the asparagus and halloumi dukka.