Grilled halloumi
This easy recipe for grilled halloumi is inspired by those rustic Mediterranean taverna plates where the cheese is the undisputed star – seared until it develops a golden-brown crust that hides a soft, warm centre. The saltiness of the halloumi is cut perfectly by a sharp zing of lemon and a hint of chilli heat, making it a simple yet richly flavoured starter or side dish.
Ingredients
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2
Blocks of halloumi cheese (about 400–500 g)
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2 - 3 tbsp
Olive oil
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1
Big tomato, thinly sliced
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½
Lemon, juice
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Freshly ground black pepper
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¼ tsp
Dried oregano
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¼ tsp
Chilli flakes
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1
Large handful of fresh basil
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Halloumi is naturally briny, which can dominate the seasonings. Soaking the block in cold water for 15-30 minutes helps take the edge off, while keeping the texture firm and grill-ready. Once soaked, dry it thoroughly so it browns properly in the pan or on the barbecue.
Halloumi likes heat, so make sure the pan or grill is fully heated before adding the cheese. Then, place the slices and leave them in place for 2-3 minutes. When the surface has browned, the halloumi releases easily, allowing it to be turned without tearing.
Enjoy halloumi straight from the pan, while the surface is still golden and warm, and the inside remains soft. The texture firms up quickly as it cools, so serving right away makes a noticeable difference.
FAQ: Questions about grilled halloumi
This grilled halloumi recipe is simple to cook and quick to get on the table. Even so, it might raise a few practical questions, which we answer below.
What is halloumi cheese?
Halloumi is a semi-hard cheese from Cyprus, traditionally made with sheep’s and goat’s milk, with cow’s milk often used in modern versions. It is preserved in brine, which explains its salty flavour and firm structure. Thanks to its high melting point, halloumi softens when cooked without losing its shape and is known for its squeaky texture.
Can I season the halloumi before grilling?
Yes, you can season the halloumi before grilling, but a light hand works best. Halloumi browns quickly, and heavy seasoning can scorch or stop the surface from colouring evenly. A thin layer of oil helps the seasonings cling without getting in the way.
Should I press down on the halloumi while it cooks?
No, you should not press down on the halloumi while it cooks. Pressing forces moisture out, which can dry the surface and make it stick. Leaving it alone allows the halloumi to brown evenly and release naturally when it is ready to be turned.
What to serve with grilled halloumi?
Grilled halloumi pairs most harmoniously with fresh vegetables. Beef tomatoes are a natural choice thanks to their size and juiciness, but courgette ribbons, grilled aubergine, or a simple green salad also work well. Another idea is to serve it with warm flatbreads or a spoon of yoghurt on the side, keeping everything light and easy to enjoy.
Nutritional values per serving
Energy:
99 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 1.6 g |
| Protein | 2.5 % | 0.6 g |
| Fat | 89.3 % | 10 g |
| Carbohydrates | 8.2 % | 2 g |
Experience the Mediterranean at home with grilled halloumi
With grilled halloumi on the plate, the Mediterranean does not feel far away. There is a sense of sunshine, shared meals, and long conversations under a vine-covered pergola, all recreated in your own kitchen with almost no effort.
When halloumi meets heat, it begins to sizzle straight away. The outside takes on a stunning golden colour with tempting charred marks from the grill or pan. On the inside, it remains soft and springy, with a familiar squeak and a saltiness that feels sharper when enjoyed straight from the grill.
Flavour balance from lemon juice and a sprinkle of herbs and spices
Since halloumi already carries plenty of character, we have kept the seasonings simple. A squeeze of lemon juice works wonders here. It brightens the entire dish and provides a citrusy punch that tames the saltiness.
Dried oregano follows with its slightly bitter, earthy note, while a pinch of chilli flakes introduces a slow-building, mild heat. Fresh basil is added at the very end, where its soft, peppery sweetness stays intact and brings a lighter note to the finished plate.
A delicious appetiser ready in minutes
What we love about this grilled halloumi recipe is how little time it needs from you. In just 15 minutes, you will have a delicious appetiser on the table, ready to be enjoyed as the guests arrive, without any last-minute stress in the kitchen.
It is a fantastic standalone dish to get the dinner started, but it also slips easily into a larger meze-style spread. Set it among bowls of olives, sliced cucumbers, flatbreads, hummus, and perhaps a simple yoghurt-based dip or tzatziki. A handful of nuts, a dish with spanakopita, a Greek salad, or a plate of roasted peppers can easily join in, too, creating a generous feast that feels sophisticated yet completely laid-back.
Explore with variations
The simplicity of our grilled halloumi recipe makes it a fantastic canvas for your own creative twists. Fresh mint added at the end introduces a cool freshness that softens the saltiness of the halloumi. Thyme goes in a different direction, with a dry, slightly woody flavour. If you prefer something more intense, try using rosemary. It has a piney sharpness that works best finely chopped and brushed onto the halloumi with olive oil before grilling.
For those who enjoy a sweet and savoury combination, a drizzle of hot honey is the way to go. By warming honey with a pinch of chilli flakes, you create a glossy glaze that clings to the charred cheese. Spoon it over just before serving, and you get sweetness, heat, and salt in the same bite.
