Haloumi wrapped in Prosciutto – A recipe by The Tent


Haloumi wrapped in Prosciutto

Ok, so most folks like to keep things pretty simple when they go camping. Now there is nothing wrong with scoffing down handfuls of CC’s straight from the packet, but camp cooking doesn’t need to be quite that basic.

Some people seem to forget how to cook when they’re camping. On one trip, we camped with a family who ate unheated spaghetti straight from the tins. The teenage son then went on to eat a still frozen Sarah Lee apple pie for desert?  I looked on in mortal shock and pity while our casserole (the simplest of simple camp oven dishes) simmered away over the coals of the camp fire.

It is agreed that camping is a sanctuary away from the mundane chores of normal life but come on people let’s throw in a little more effort! Kath, Triff and Myself ( The Caravan, The Trailer and the Tent) love taking every opportunity to whip up something new and interesting. We too, like to keep things simple while still  showing off some amazing camp-culinary skills.

One of our favorite and most versatile ingredients is Haloumi.  I have aptly called this recipe “Haloumi wrapped in Prosciutto” and at its most basic level that is precisely what it is.


Haloumi cheese

8 slices of Prosciutto – thinly sliced

1 Lemon

Quince or pear paste (optional) Maggie Beers version is the best

a sprinkle of fresh herbs, oregano, parsley or thyme (optional)


Slice the Haloumi (long ways) into 8 pieces

Lay a piece of Prosciutto out place a slice of haloumi on top of it.

(optional ) – Smear a thin spread of Quince paste on the Haloumi (one side only)

Fold the prosciutto back over the haloumi

Heat your pan or bbq plate, spray with a small amount of oil and fry the haloumi for a couple of minutes on each side until the prosciutto is nicely browned.

Remove from heat, squeeze on the lemon juice and sprinkle with some fresh herbs.

Bon appetite. Now sit back and let the accolades roll in.

For those of you who aren’t in the know, Quince Paste is to cheese what basil is to tomato. Maggie Beer is the creator of this gorgeous, addictive pot of food heaven and it is usually located with the gourmet cheeses in the deli at the supermarket. Give it a go, you won’t be disappointed and no cheese plate will be without it again; unless of course everyone else assumes everyone else is bringing it and no-one does. Which happened to us on one tragic occasion.

Haloumi is a goats milk cheese originating from Greece. Dense in character it holds together when fried and is best eaten soon after removal from its heat source. Be warned, Haloumi is delicious but it’s one strange trait is it’s squeakiness, you’ll find out what I mean when you try it.

Rose and Jason – The Tent

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