Grilled halloumi

Ingredients

• 400 ghalloumi
• 2 tablespoonsextra-virgin olive oil

Instructions

1. 1

   Drain the cheese

   Remove the halloumi from its brine, let it drain, then pat it dry with kitchen paper.

2. 2

   Cut into pieces

   Slice the cheese into pieces about 1.5–2 cm thick, then divide each slice in half.

3. 3

   Heat the grill

   Heat a grill or griddle over high heat. Once it is very hot, reduce the heat to medium.

4. 4

   Oil the surface

   Use a brush to lightly coat the grill with olive oil.

5. 5

   Add the halloumi

   Arrange the cheese pieces on the grill and increase the heat again.

6. 6

   Cook the first side

   Cook the halloumi for 1–2 minutes without moving it.

7. 7

   Turn and finish

   When dark grill marks appear and the edges begin to soften, turn the pieces and cook the other side for 1–2 minutes.

8. 8

   Serve warm

   Remove the halloumi from the grill and serve it while hot.

9. 9

   Choose an accompaniment

   Enjoy the cheese on its own or serve it with a seasonal salad.

10. 10

    Make a sandwich

    You can also put the grilled halloumi in a sandwich.

What is grilled halloumi?

Halloumi is a brined, semi-hard cheese associated especially with Cyprus, where it is known as hellim in Turkish and halloumi in Greek. The supplied recipe describes a cheese with roots in the wider region and a place in Cypriot and Levantine cooking.

This version keeps the preparation simple: thick slices are grilled briefly with olive oil. Halloumi holds its shape under heat, so it browns on the outside while staying pleasantly springy inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 22g protein, 2g carbs, 33g fat.

Halloumi provides most of the protein and fat, while the olive oil adds further fat; the dish contains very little carbohydrate. Pair a portion with a generous seasonal salad and bread or another carbohydrate side to make a more balanced plate.

Choosing the cheese

Halloumi: The recipe calls for 400 g, enough for four portions. It is commonly made with sheep’s or goat’s milk, sometimes with cow’s milk, and the flavour and saltiness can vary by brand.

Brine: Drain the cheese well and pat it dry before cutting. If your halloumi tastes especially salty, the source recipe notes that soaking it in cold water for several hours can reduce the saltiness.

Getting the grill ready

Heat control: Start with a very hot grill or griddle, then lower the heat to medium as it warms through. Oil the cooking surface lightly with a brush, as directed, so the cheese is less likely to stick.

Before cooking: Once the cheese is on the grill, raise the heat again. Keep the pieces in place for the first 1–2 minutes so they can develop clear marks.

How to tell when it is done

First side: Wait for dark grill marks and edges that are just beginning to soften before turning the cheese. The pieces should still hold their shape.

Second side: Grill for another 1–2 minutes. Serve promptly while warm, when the contrast between the browned exterior and soft, springy centre is most appealing.

Cutting and serving

Slice size: Cut the halloumi about 1.5–2 cm thick, then halve each slice. Keeping the pieces substantial makes them easier to turn and helps them remain intact on the grill.

On the plate: Serve it plain, with a seasonal salad, or tucked into a sandwich. A fresh salad gives the meal a crisp contrast to the salty, rich cheese.

Timing and preparation

Prep: Drain and dry the cheese before slicing, then have the oil and serving accompaniments ready. This is a short-cooking recipe, so the halloumi is best grilled just before you plan to eat.

Grill time: Each side takes 1–2 minutes once the grill is hot. Keep an eye on the edges and the surface marks rather than leaving the cheese unattended.

Recipe notes & tips

• Pat the halloumi dry so excess brine does not wet the grill.
• Brush the grill lightly with oil rather than pouring oil over the cheese.
• Leave the pieces undisturbed for the first 1–2 minutes to help grill marks form.
• Use a medium-high heat after the initial preheating, adjusting it if the cheese browns too quickly.
• Serve the halloumi as soon as it comes off the grill for the best texture.

Variations

• Add lemon: Serve with a squeeze of lemon for a bright contrast to the salty cheese.
• Use a salad: Pair the grilled pieces with a seasonal salad for a fresher plate.
• Make a sandwich: Layer the warm halloumi into bread with your preferred sandwich fillings.
• Soak first: If the cheese is particularly salty, soak it in cold water for several hours before draining and grilling.
• Change the cut: Keep the slices around 1.5–2 cm thick, but cut them into smaller pieces for sharing.

Common mistakes to avoid

• Skipping the drying: Wet cheese can hinder browning; pat it thoroughly with kitchen paper.
• Moving it too soon: The first side needs 1–2 minutes undisturbed; wait for dark marks before turning.
• Cutting too thinly: Thin pieces are harder to handle; follow the recipe’s 1.5–2 cm thickness.
• Using too much oil: A light brush on the grill is enough for this recipe.
• Overcooking: The edges should only just begin to soften; turn and finish the other side for 1–2 minutes.

How to store

For the best texture, serve the halloumi straight from the grill. Refrigerate leftovers in an airtight container and use within 2 days; reheat briefly in a hot frying pan or on a griddle until warmed through.

Frequently asked questions