Grilled Halloumi Cheese
Grilled halloumi is a fast, flavorful cheese dish with a slightly charred exterior and firm, squeaky interior. High in protein and healthy fats, this low-carb favorite is perfect for salads, sandwiches, or as a standalone snack. Ready in under 15 minutes, it’s an effortless way to add delicious, nutritious cheese to your everyday meals.
Equipment
- 1 Grill or grill pan (large enough for 4 slices)
- 1 Knife (for slicing halloumi)
- 1 Brush or small spoon (for olive oil)
- 1 Plate (for serving)
Ingredients
- 6 –8 ounces halloumi cheese
- 1 –2 teaspoons extra-virgin olive oil
Instructions
- Preheat the Grill or Pan: Begin by heating your grill or a heavy-duty grill pan over high heat. Make sure the surface is clean and dry to prevent sticking. A properly preheated grill ensures the halloumi will develop those signature golden-brown char marks and a slightly smoky flavor. If using an indoor grill pan, place it on medium-high heat and let it get hot for at least 5 minutes before cooking.
- Slice the Halloumi Cheese: Take your block of halloumi and place it on a cutting board. Using a sharp knife, slice the cheese into planks roughly ½ inch thick. Try to keep the slices even in size so they cook consistently. Thicker slices will stay firm but may take slightly longer to grill, while thinner slices will brown faster and may be more prone to melting.
- Brush with Olive Oil: Pour a small amount of extra-virgin olive oil into a bowl or directly onto the halloumi slices. Using a brush or the back of a spoon, coat both sides of each slice lightly but evenly. This step helps prevent sticking, enhances browning, and adds a subtle, fruity richness to the cheese. You can also lightly season with black pepper or herbs if desired.
- Place Halloumi on the Hot Grill: Carefully transfer the oiled halloumi slices to the preheated grill or pan. Arrange them in a single layer, ensuring they don’t touch each other. Crowding the pan can cause the cheese to steam rather than sear, preventing the perfect charred exterior.
- Sear the First Side: Allow the halloumi to cook on the first side without moving it for about 2–3 minutes. You’ll notice the edges beginning to firm up and develop golden-brown grill marks. Avoid flipping too early, as this can cause the cheese to stick or break apart.
- Flip the Halloumi: Once the first side is well-charred, use a spatula or tongs to gently flip each slice. The cheese should release easily from the grill if it has seared properly. Cook the second side for another 2–3 minutes until equally golden and slightly crispy on the edges.
- Reduce Heat if Needed: If the cheese is browning too quickly on the outside while still soft inside, lower the heat to medium. Halloumi melts slowly, so a moderate heat ensures a crispy exterior while keeping the inside firm and chewy.
- Remove and Rest: Transfer the grilled halloumi slices to a serving plate once both sides are perfectly seared. Let them rest for 1–2 minutes. This brief rest allows the cheese to settle slightly, locking in its flavor and texture.
- Serve Immediately: Grilled halloumi is best enjoyed hot, straight off the grill. Pair it with fresh salad greens, roasted vegetables, or drizzle with lemon juice for extra brightness. It also works wonderfully as a protein-rich addition to sandwiches, wraps, or grain bowls.
- Optional Garnishes: For extra flavor, sprinkle with freshly cracked black pepper, chopped fresh herbs like parsley or mint, or a drizzle of honey or balsamic glaze. These additions complement the naturally salty, tangy flavor of halloumi and make it a visually appealing dish for entertaining.
Notes
- Always use a sharp knife to slice halloumi evenly to prevent crumbling while grilling.
- Lightly brush both sides with olive oil to achieve a perfect golden crust.
- Avoid overcrowding the grill pan; space slices evenly for uniform cooking.
- Halloumi is naturally salty, so additional salt is usually unnecessary.
- Serve immediately for the best texture; reheated halloumi may become rubbery.
- Optional garnishes like fresh herbs, lemon juice, or a drizzle of honey enhance flavor without overpowering the cheese.
