Halloumi is a unique, semi-hard cheese known for its high melting point, making it perfect for grilling or frying. Its salty, chewy texture pairs well with both sweet and savory flavors. Whether served on its own, in salads, or alongside grilled vegetables, halloumi is a favorite among cheese lovers worldwide.
Origin of the Recipe
Halloumi originated in Cyprus, where it has been produced for centuries using a traditional blend of sheep’s and goat’s milk. It plays a significant role in Mediterranean cuisine and has gained global popularity due to its versatility. The practice of grilling halloumi enhances its rich, slightly tangy taste, making it a staple in many Middle Eastern and Greek-inspired dishes.
What I Love About This Recipe
The combination of crispy, golden-brown halloumi with the sweetness of honey and the fresh zest of lemon creates an irresistible balance of flavors. The grilling process brings out the cheese’s natural umami while adding a delicious smoky note. This dish is quick, easy, and packed with flavor, making it an excellent choice for appetizers, side dishes, or even a light meal.
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Grilled Halloumi with Honey & Lemon
4
servings30
minutes50
minutes300
kcalIngredients
1 block of halloumi cheese (about 225g), sliced into ½-inch thick pieces
1 tablespoon olive oil
1 tablespoon honey
Juice of ½ lemon
Zest of 1 lemon
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Fresh mint leaves (for garnish)
Toasted sesame seeds (optional)
Directions
- Preheat the Grill or Pan: Heat a grill pan or outdoor grill over medium-high heat. Lightly brush with olive oil to prevent sticking.
- Prepare the Halloumi: Pat the halloumi slices dry with a paper towel. Brush each slice with olive oil on both sides.
- Grill the Cheese: Place the halloumi slices on the hot grill and cook for 2-3 minutes per side, or until golden brown grill marks appear. Be careful not to overcook, as halloumi can become too firm if grilled for too long.
- Drizzle with Honey & Lemon: Once grilled, transfer the halloumi to a serving plate. Drizzle warm honey over the top, followed by freshly squeezed lemon juice.
- Season and Garnish: Sprinkle with black pepper, red pepper flakes, and lemon zest. Garnish with fresh mint leaves and toasted sesame seeds for an extra crunch.
- Serve Immediately: Enjoy warm as an appetizer, side dish, or in a sandwich or salad.
Notes
- Storage: Halloumi is best enjoyed fresh off the grill, but leftovers can be stored in an airtight container for up to 2 days. Reheat in a pan for the best texture.
- Pairing Suggestions: Serve with grilled vegetables, pita bread, or a light salad with cherry tomatoes and arugula.
