Grilled Halloumi
Golden, crispy halloumi cheese grilled to perfection in just minutes. A high-protein, low-carb snack or side that’s simple, satisfying, and perfect for everyday meals.
Equipment
- 1 grill or grill pan
- 1 Knife
- 1 Cutting board
- 1 basting brush (optional)
Ingredients
- 6 –8 ounces halloumi cheese
- 1 –2 teaspoons extra-virgin olive oil
Instructions
- Prepare the Grill or Pan: Preheat your grill or a heavy-bottomed grill pan over high heat. Make sure the grates or surface are clean to prevent the cheese from sticking. A properly preheated surface is essential for achieving that perfect golden char and the signature crispy edges. If using an indoor grill pan, lightly oil the ridges or brush them with a little olive oil to further prevent sticking.
- Slice the Halloumi: Take your block of halloumi cheese and, using a sharp knife, slice it into planks approximately ½ inch thick. Try to keep the slices uniform so they cook evenly. Thicker slices may take longer to char in the middle, while thinner slices can become too soft and break apart on the grill.
- Oil the Cheese: Lightly brush both sides of each halloumi slice with extra-virgin olive oil. This not only helps prevent sticking but also encourages caramelization and adds a subtle, fruity flavor. Don’t overdo the oil—just a thin coating is enough to enhance the grill marks and overall taste.
- Place on the Hot Grill: Arrange the halloumi slices directly on the preheated grill or pan, making sure they are spaced apart to avoid overcrowding. Overcrowding can trap steam and prevent proper browning. Once placed, resist the temptation to move them too early; letting them sit undisturbed allows a golden crust to form.
- Reduce Heat and Monitor: After the initial searing, reduce the heat to medium to avoid burning. This ensures the cheese softens slightly without melting completely, maintaining its structure. Cook the slices for about 2–3 minutes on the first side. You’ll know they’re ready to flip when you see deep golden-brown grill marks and the cheese releases slightly from the grill.
- Flip Carefully: Using a wide spatula or tongs, gently turn each halloumi slice over to cook the other side. Take care not to break the slices; halloumi has a firm texture but can tear if handled roughly. Cook the second side for another 2–3 minutes until it achieves a similar golden-brown crust.
- Check for Doneness: Halloumi is ready when both sides are well-charred, the edges are slightly crispy, and the interior is soft but not melted. The cheese should maintain its shape and have a pleasant squeaky texture when bitten. Taste one slice to ensure it has the perfect balance of saltiness and char.
- Serve Immediately: Transfer the grilled halloumi to a serving plate. It’s best enjoyed right away while still warm and slightly gooey in the center. You can drizzle an extra touch of olive oil, squeeze fresh lemon juice, or sprinkle with herbs like parsley or mint for an extra layer of flavor. Pair it with fresh salads, grilled vegetables, or enjoy as a satisfying standalone snack.
Notes
- Halloumi is a firm, salty cheese that holds its shape when grilled, so slicing it evenly is key for consistent cooking.
- Use a non-stick or well-oiled grill pan if cooking indoors to prevent sticking.
- Olive oil not only prevents sticking but also enhances browning and adds a subtle fruity flavor.
- Halloumi cooks quickly, so stay nearby and monitor closely to avoid overcooking.
- Serve immediately for the best texture; reheating can make it rubbery.
