Grilled Halloumi Cheese

Ingredients

• 1 block (approximately 280 g)halloumi cheese
• 15 ml (1 tablespoon)crushed red chilli flakes
• 80 ml (⅓ cup)oil
• 15 ml (1 tablespoon)soy sauce
• 30 ml (2 tablespoons; approximately ½ lemon)lemon juice
• 1shallot (or ¼ of a small red onion)
• 1 clovegarlic
• 6 g (¼ cup)fresh basil leaves (Italian or Thai basil)
• ¾ teaspooncumin
• 120–180 ml (½–¾ cup)leftover marinade
• 15 ml (1 tablespoon)oil
• 15 ml (1 tablespoon)maple syrup

Instructions

1. 1

   Slice the halloumi

   Cut the halloumi into slices 1 cm thick. Put them in a bowl and set aside.

2. 2

   Prepare the aromatics

   Peel the shallot and garlic clove and place them in a food processor.

3. 3

   Blend the marinade

   Add the basil, garlic, cumin, lemon juice, soy sauce, ⅓ cup (80 ml) oil and chilli flakes to the food processor, then blitz. Alternatively, finely chop the basil, finely grate the garlic and shallot, and stir them together with the remaining marinade ingredients.

4. 4

   Coat the cheese

   Pour the marinade over the halloumi and turn the slices gently so they are evenly coated.

5. 5

   Marinate briefly

   Leave the cheese to marinate for at least 15 minutes.

6. 6

   Heat the grill

   Heat the grill to 204–232°C (400–450°F) and oil the grates well.

7. 7

   Grill the halloumi

   Once the grill is hot, lay the cheese on the grates, leaving excess marinade behind. Grill for about 2–4 minutes per side, until grill marks appear. Before turning, gently scrape beneath each slice with a metal spatula to release it from the grates.

8. 8

   Check and serve

   Remove the halloumi when both sides have grill marks and the cheese is slightly melted. Arrange it on a serving plate.

9. 9

   Warm the sauce

   Put the leftover marinade, 1 tablespoon (15 ml) oil and 1 tablespoon (15 ml) maple syrup in a small saucepan. Cook over low heat for 3–4 minutes, until hot.

10. 10

    Serve with sauce

    Pour the warm sauce into a small bowl and serve it alongside the grilled halloumi.

What is grilled halloumi?

Halloumi is a brined cheese associated with Cyprus, prized for holding its shape when heated. Grilling gives it browned, savoury edges while the centre turns soft and springy.

This fusion-style version pairs the salty cheese with basil, chilli, cumin, soy and lemon, then balances those bold flavours with maple syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 89 calories, 0g protein, 2g carbs, 9g fat.

The halloumi supplies most of the protein and fat, while the oil adds further fat. The maple syrup contributes a small amount of carbohydrate; serve a modest amount of sauce and add vegetables or a salad to balance the plate.

Building the marinade

Fresh basil: Blitzing it with the shallot and garlic distributes their flavour through the oil. If you do not have a processor, chop the basil finely and grate the aromatics before mixing.

Chilli and cumin: These add warmth and depth, while lemon juice and soy sauce bring acidity and savouriness. The halloumi is already salty, so the soy is there for flavour rather than extra seasoning.

Give it time to absorb flavour

Even coating: Turn the slices gently in the marinade so both sides pick up the herbs and spices. A minimum of 15 minutes gives the surface time to take on flavour.

Before grilling: Let excess marinade drip off each slice as you move it to the grill. This helps the cheese make contact with the grates and reduces flare-ups from dripping oil.

Getting clean grill marks

Hot grates: Heat the grill to 204–232°C and oil the grates well before adding the cheese. A properly heated surface helps the slices brown rather than stick.

Gentle release: Grill for about 2–4 minutes on each side. If a slice resists when you try to turn it, slide a metal spatula underneath and scrape gently to release it.

When the halloumi is ready

Look for clear marks on both sides and a centre that has softened slightly. Halloumi should still hold together; it is not meant to melt into a puddle.

Serve it soon after grilling, while the contrast between the browned exterior and yielding centre is at its best.

Making the warm maple sauce

The reserved marinade becomes a quick dipping sauce when heated with oil and maple syrup over low heat for 3–4 minutes. Keep the heat gentle and stir as needed so it warms evenly.

The sweet finish offsets the halloumi's saltiness and gives the chilli and basil mixture a rounder flavour. Serve the sauce in a separate bowl for dipping.

What to serve alongside

Serve the slices as a starter or sharing plate with a crisp salad, grilled vegetables or warm flatbread. Fresh, acidic sides work especially well with the rich, salty cheese.

For a more substantial meal, add grains such as couscous or bulgur and include extra vegetables. Keep the warm sauce on the side so everyone can choose how much to use.

Recipe notes & tips

• Cut the halloumi into evenly thick 1 cm slices so they grill at a similar rate.
• Oil the grates well before heating them to help the cheese release.
• Let excess marinade drip off the slices before they go on the grill.
• Use a metal spatula to gently loosen the cheese before turning it.
• Keep the sauce over low heat and warm it for 3–4 minutes.
• Serve the halloumi soon after grilling for the best texture.

Variations

• Use Thai basil: Swap in Thai basil for a more aromatic, anise-like note.
• Adjust the heat: Reduce the chilli flakes for a milder marinade.
• Try honey: Use ½ tablespoon of honey in place of the maple syrup, as suggested in the method.
• Add more citrus: Serve with extra lemon juice for a brighter finish.
• Serve in flatbread: Tuck the grilled slices into warm flatbread with salad.

Common mistakes to avoid

• Crowded grates: The slices will be harder to turn; grill in batches if needed.
• Too much marinade: Excess oil can drip onto the grill; let it run off before cooking.
• Turning too soon: Sticking can tear the slices; gently scrape underneath before flipping.
• Overcooking: The cheese can become overly firm; take it off once marked on both sides and slightly soft.
• High heat for the sauce: The marinade may catch or cook unevenly; keep the pan over low heat.
• Skipping the rest: The marinade needs at least 15 minutes to coat and flavour the cheese.

How to store

Refrigerate leftover grilled halloumi and sauce in separate airtight containers for up to 2 days. Reheat the cheese briefly in a frying pan or on the grill; warm the sauce gently in a small pan.

Frequently asked questions