5-day slide meal plan · Protein: halloumi
Days: 5
Protein: halloumi
Budget:
$$$–
Difficulty:
🍳🍳🍳–
Dive into Irish home cooking with halloumi, exploring flavors like butter, potato, and leek in this high-protein, lower-carb meal plan.
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Day 1: Halloumi and Potato Leek Soup
Ingredients
Main
- 250g halloumi cheese, cubed
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500g potatoes, diced
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2 large leeks, sliced
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50g butter
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1 large onion, chopped
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2 cloves garlic, minced
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1L vegetable stock
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1 tsp thyme
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salt and pepper to taste
Directions
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft.
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Add leeks and potatoes, cook for 5 minutes.
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Pour in vegetable stock, add thyme, salt, and pepper. Simmer for 20 minutes until potatoes are tender.
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Fry halloumi cubes in a separate pan until golden. Add half to the soup, reserving half for tomorrow.
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Serve hot, garnished with fresh parsley.
Cook’s Notes:
Reserve half of the fried halloumi for tomorrow’s dish.
Day 2: Halloumi and Potato Bake
Ingredients
Main
- Remaining fried halloumi
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500g potatoes, thinly sliced
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200ml heavy cream
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2 large leeks, sliced
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50g butter
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1 clove garlic, minced
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salt and pepper to taste
Directions
- Preheat oven to 180°C (350°F).
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In a greased baking dish, layer potatoes, leeks, and remaining halloumi.
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In a saucepan, melt butter, add garlic, and sauté briefly. Stir in heavy cream, salt, and pepper.
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Pour cream mixture over the layered ingredients.
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Bake for 45 minutes until potatoes are tender and top is golden.
Cook’s Notes:
A comforting dish that uses leftover halloumi.
Day 3: Irish Halloumi Breakfast Fry-Up
Ingredients
Main
- 6 eggs
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200g potatoes, diced
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1 large onion, sliced
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50g butter
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100g cheddar cheese, grated
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salt and pepper to taste
Directions
- Boil potatoes until just tender, drain and set aside.
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In a frying pan, melt butter over medium heat. Add onion, sauté until translucent.
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Add potatoes, cook until lightly browned.
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Whisk eggs with salt and pepper, pour over potato mixture. Cook until eggs are set.
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Sprinkle with cheddar cheese, allow to melt before serving.
Cook’s Notes:
A hearty breakfast-style dinner using leftover potatoes.
Day 4: Vegetable and Halloumi Stew
Ingredients
Main
- 250g halloumi cheese, cubed
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3 large carrots, sliced
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2 celery stalks, sliced
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1 large onion, chopped
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2 large potatoes, diced
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2 bay leaves
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1L vegetable stock
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salt and pepper to taste
Directions
- In a large pot, combine carrots, celery, onion, potatoes, bay leaves, and vegetable stock.
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Bring to a boil, then simmer for 30 minutes until vegetables are tender.
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Fry halloumi in a pan until golden, then add to the stew.
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Simmer for 5 more minutes, season with salt and pepper.
Cook’s Notes:
Hold back some fried halloumi for tomorrow’s dish.
Day 5: Halloumi and Vegetable Gratin
Ingredients
Main
- Remaining fried halloumi
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1 large leek, sliced
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2 large potatoes, thinly sliced
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200ml milk
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50g flour
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50g butter
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100g cheddar cheese, grated
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salt and pepper to taste
Directions
- Preheat oven to 180°C (350°F).
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In a saucepan, melt butter, stir in flour to make a roux.
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Gradually whisk in milk, cooking until thickened.
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Layer potatoes, leeks, and reserved halloumi in a baking dish.
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Pour over the milk sauce, sprinkle with cheddar.
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Bake for 40 minutes until golden and bubbling.
Cook’s Notes:
A delicious gratin to finish the week, using all remaining ingredients.
Combined Shopping List
Quantities shown are totals for the whole plan.
- halloumi cheese — 750g
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potatoes — 2kg
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leeks — 4 large
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butter — 250g
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fresh parsley — 1 bunch
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onions — 4 large
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garlic — 4 cloves
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heavy cream — 200ml
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eggs — 6
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white bread — 1 loaf
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cheddar cheese — 200g
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olive oil — 100ml
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vegetable stock — 1L
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carrots — 3 large
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celery stalks — 3
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salt — to taste
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black pepper — to taste
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flour — 50g
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milk — 500ml
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bay leaves — 2
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thyme — 1 tsp
Final Notes
Enjoy this journey through Irish flavors with halloumi, making the most of each ingredient along the way.
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