Halloumi is a low carb cheese with zero net carbs. Check the back of the package though as brands may vary. This is a recipe for 4 servings of 2 fajitas each, so we used 2 packets of halloumi cheese. If you want to make this recipe for 2, half the cheese, reduce the peppers to one and use 4 low carb tortillas.
Like most cheeses, it is high in protein and fats and low in carbohydrates, making it suitable for keto or low carb eating. Cheese also contains high amounts of calcium and B12. Halloumi has a slightly higher fat content than a standard cheddar cheese, and this makes it very satiating.
1 pack halloumi cheese (250 g/ 8.8 oz) 1 - 2 tbsp virgin coconut oil, ghee or butter for greasing Note: Instead of coconut flour, you can use a combination of almond flour and flax meal (like we did in this keto recipe) or ground pork rinds. Preheat the oven to 160 °C/ 320 °F (fan assisted) or 180 °C/ 350 °F (conventional).
Cut the halloumi (or paneer) cheese into cubes and fold it into the curry mixture. Heat a large skillet over medium heat and add the halloumi mixture. Fry for 5 to 7 minutes, until the cheese, has some color. In a large separate dry skillet, toast the cumin seeds until they begin to release their aroma (see tip).