Grilled Halloumi
Golden, crispy halloumi slices grilled to perfection in under 10 minutes. Served with fresh vegetables and a drizzle of olive oil, this high-protein, low-carb dish is quick, satisfying, and perfect for any meal of the day.
Equipment
- Grill or grill pan
- Tongs
- Paper towels
- Knife and cutting board
Ingredients
- 225 g 8 oz halloumi, sliced into ½ inch pieces
- Olive oil for drizzling
- Fresh tomatoes sliced, for serving
- Cucumbers sliced, for serving
- Olives for serving
- Fresh mint leaves for garnish
- Black pepper or sumac to taste
Instructions
- Prepare the Halloumi: Begin by removing your halloumi cheese from its packaging. Use a sharp knife to cut it into uniform slices about ½ inch thick. This ensures even cooking and gives each piece a perfect, golden crust. Once sliced, pat each piece dry with paper towels to remove excess moisture or brine. Drying is essential—it prevents sticking and helps the halloumi develop beautiful grill marks.
- Preheat and Prepare the Grill: Set your grill to medium heat, allowing it to warm thoroughly for 5–10 minutes. If using a grill pan on the stovetop, heat it over medium heat and lightly coat it with olive oil. Make sure the grill grates or pan are clean to avoid sticking. Proper preheating is key to achieving a crisp, golden exterior while keeping the inside soft and slightly chewy.
- Grill the First Side: Carefully place the halloumi slices onto the hot grill grates or oiled pan. Let them cook undisturbed for 2–3 minutes. Resist the urge to move or press them down; this allows the cheese to sear and develop beautiful grill marks. You’ll notice the edges begin to firm up and turn golden—this is a sign the cheese is ready to flip.
- Flip for Perfect Golden Marks: Using tongs, gently flip each halloumi slice to the other side. Grill for an additional 2–3 minutes without pressing down. Keep a close eye on the cheese—it should develop a crisp, golden-brown exterior while remaining soft and slightly springy inside. This delicate balance of texture is what makes grilled halloumi so irresistible.
- Optional Olive Oil Drizzle: If you’re cooking in a grill pan, you can drizzle a small amount of olive oil over the halloumi during the second side’s cooking. This enhances flavor, adds richness, and prevents any sticking. Avoid over-oiling, as halloumi naturally has a firm texture that crisps nicely on its own.
- Prepare the Fresh Vegetable Platter: While the halloumi grills, slice fresh tomatoes and cucumbers and arrange them on a serving platter. Add olives and fresh mint leaves for an aromatic, vibrant presentation. These vegetables provide a refreshing contrast to the warm, salty halloumi, balancing the dish with crunch and color.
- Serve and Garnish: Once the halloumi is perfectly golden on both sides, transfer the slices to the prepared platter. Drizzle lightly with olive oil and sprinkle with freshly ground black pepper or sumac for a touch of spice and acidity. The result is a visually stunning, flavor-packed dish that’s ready to enjoy immediately.
- Optional Pairings: For a seasonal twist, try serving grilled halloumi with juicy watermelon slices in the summer, or add it to a caprese salad instead of mozzarella. Its high protein, low-carb profile makes it a satisfying choice for light meals, snacks, or even meal prep for the week.
Notes
- Pat halloumi dry before grilling to ensure crispy, golden slices.
- Grill over medium heat to avoid burning while keeping the inside soft.
- Use tongs instead of a spatula to prevent the cheese from breaking.
- Olive oil can be added to a grill pan but is optional on a clean grill.
- Pair with fresh vegetables, herbs, or fruits to balance the salty flavor.
- Grilled halloumi is best served immediately but can be reheated gently if needed.
- For added flavor, sprinkle sumac, paprika, or a squeeze of lemon over the top.
