Grilled Halloumi Cheese
Grilled halloumi features golden-brown, squeaky cheese with a slightly smoky flavor. Ready in just 10 minutes, it’s high in protein, low in carbs, and perfect as a snack, salad topping, or quick appetizer.
Equipment
- 1 grill pan or outdoor grill
- 1 knife
- 1 cutting board
- 1 brush or spoon for olive oil
Ingredients
- 6 –8 ounces halloumi cheese
- 1 –2 teaspoons extra-virgin olive oil
Instructions
- Preparing the Grill or Pan: Begin by preheating your grill or a heavy-duty grill pan over high heat. Ensuring the cooking surface is hot is crucial—it allows the halloumi to sear quickly and develop a golden, slightly smoky crust without sticking. If using an outdoor grill, clean the grates thoroughly and lightly brush them with oil to prevent the cheese from adhering.
- Slicing the Halloumi: Take your block of halloumi cheese and place it on a clean cutting board. Using a sharp knife, carefully slice the cheese into planks roughly ½ inch thick. Uniform slices ensure even grilling, giving each piece a perfectly balanced crispy exterior and soft interior. Avoid cutting the slices too thin, or they may crumble during cooking.
- Oiling the Cheese: Drizzle 1–2 teaspoons of extra-virgin olive oil over the halloumi slices. Use a pastry brush or the back of a spoon to coat both sides evenly. This layer of oil not only prevents sticking but also helps the cheese develop a rich, golden sear and enhances its natural flavor.
- Arranging Halloumi on the Grill: Carefully place each slice of halloumi directly onto the preheated grill or pan. Make sure the slices are not touching; leaving space between them allows heat to circulate, promoting an even char and reducing the chance of the cheese sticking together.
- Initial Searing: Let the halloumi cook undisturbed for 2–3 minutes on the first side. This is the critical searing step that creates the signature grill marks and a slightly crisp surface. Avoid moving the cheese too soon; patience here ensures the slices hold their shape and develop a beautiful golden-brown crust.
- Flipping the Cheese: Using a wide spatula or tongs, gently flip each halloumi slice to the other side. Grill for an additional 2–3 minutes, keeping an eye on the cheese so it doesn’t overcook. The goal is a balance between a lightly crisp exterior and a soft, squeaky interior that melts slightly when eaten.
- Adjusting Heat if Needed: If the cheese is browning too quickly, reduce the heat to medium. Grilling halloumi requires a balance between high heat for searing and moderate heat to avoid overcooking. A gentle adjustment ensures the cheese cooks evenly without burning or becoming rubbery.
- Removing and Resting: Once both sides are beautifully charred, carefully transfer the halloumi slices to a serving plate. Let them rest for a minute or two; this allows the cheese to firm slightly, making it easier to serve and preserving its squeaky texture.
- Serving and Enjoying: Serve the grilled halloumi warm, drizzled with a touch of extra olive oil or a squeeze of lemon for added brightness. Pair it with fresh salads, roasted vegetables, or crusty bread. The combination of salty, slightly smoky flavor with a creamy interior makes this cheese irresistible for appetizers, snacks, or even main-course additions.
Notes
- Halloumi cheese is naturally salty and squeaky, so additional seasoning is optional. A light drizzle of olive oil is enough to enhance its flavor.
- For perfect grill marks, ensure your pan or grill is fully preheated before adding the cheese.
- Slice the cheese evenly to maintain a consistent texture; thinner slices may overcook and become rubbery.
- Serve immediately for the best taste and texture, as halloumi is most enjoyable warm and slightly softened.
- Halloumi pairs beautifully with fresh herbs, lemon juice, or a drizzle of balsamic glaze for added flavor.
