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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

honeyed halloumi salad

 These days, I’m taking inspiration from The Middle East in my preparation of simple speedy suppers. I’ve paired a tabouleh-style salad with some grilled halloumi cheese, which is one of our favourite pantry ingredients. This salty cheese, invented by the Greek Cypriots, is best served grilled; it brings out its best flavours, and alleviates the slightly rubbery texture the cheese has if served uncooked.

Honey & Halloumi Salad


Serves 2

Prep Time: 20 minutes

Cooking Time: 5 minutes


200g couscous

250ml vegetable stock

2 heaped tablespoons of freshly chopped parsley

8 cherry tomatoes, finely chopped

Half red onion, finely diced

1 tablespoon of olive oil

The juice of half a lemon



250g block of Halloumi cheese

1 tablespoon of honey

Half red chilli, deseeded and finely chopped



  1. Start by gathering all your ingredients and doing any necessary chopping (the parsley, tomatoes and onions).


  1. Make a tablouleh-style salad by placing the couscous in a large mixing bowl. Cover with hot vegetable stock and allow the couscous to absorb the stock for about 15 minutes, mixing with a fork a few times so that the couscous doesn’t clump.


  1. Add the chopped parsley, tomatoes and onion to the couscous. Add the oil and the lemon juice, and season with a generous pinch of salt and pepper. Mix well until the flavours are combined. Transfer the salad to a serving platter and set aside until ready to serve.


  1. Slice the halloumi block into 6 to 8 slices. Heat a griddle or frying pan and cook the cheese on both sides until golden brown.


  1. Arrange the cheese on top of your salad. Mix together the honey and the red chilli and drizzle over the halloumi and salad. Serve while the halloumi is still warm.


This recipe first appeared in The Irish Independent on Thursday 11th June


Storecupbaord Essential


Halloumi: This cheese has a pretty long fridge life, and can add textured saltiness to last minute pasta dishes and thrown together salads. Keep an eye out for Toonsbridge Dairy’s Halloumi cheese, made in Cork (


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