📝 About This Recipe
Experience the 'squeaky cheese' of Cyprus transformed into a golden-brown delicacy with a warm, soft interior and a crisp, charred crust. This recipe balances the natural saltiness of Halloumi with a sophisticated wildflower honey glaze, bright citrus, and the nutty crunch of toasted pistachios. It is a vibrant, Mediterranean-inspired starter that captures the essence of summer grilling in every bite.
🥗 Ingredients
Main Ingredients
- 500 grams Halloumi Cheese (high-quality, sheep and goat milk blend)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed for brushing)
- 1/2 teaspoon Dried Oregano (preferably Greek/Mediterranean variety)
Honey-Lemon Glaze
- 2 tablespoons Wildflower Honey (slightly warmed for easier drizzling)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Red Chili Flakes (adjust to preferred heat level)
Garnish and Serving
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Pistachios (shelled and roughly chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and acidity)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
-
1
Remove the Halloumi from its packaging and pat it thoroughly dry with paper towels to ensure a crisp sear rather than steaming.
-
2
Slice the Halloumi blocks into even slabs, approximately 1/2-inch (1 cm) thick; too thin and they will melt through the grates, too thick and the center won't soften.
-
3
Preheat your grill or a heavy-bottomed cast iron grill pan over medium-high heat until a drop of water flicked onto it sizzles instantly.
-
4
In a small bowl, whisk together the honey, lemon juice, and red chili flakes until the glaze is smooth and well-combined.
-
5
Lightly brush both sides of each Halloumi slice with extra virgin olive oil and sprinkle with a touch of dried oregano.
-
6
Place the cheese slices onto the hot grill surface. Do not crowd the pan; work in batches if necessary to maintain high heat.
-
7
Grill undisturbed for 2-3 minutes until deep, charred grill marks appear and the cheese releases easily from the surface.
-
8
Carefully flip the slices using a wide spatula or tongs. The cheese will be soft but should hold its shape.
-
9
Cook the second side for another 1-2 minutes until golden and the cheese feels slightly springy to the touch.
-
10
Transfer the grilled cheese immediately to a warm serving platter to prevent it from becoming rubbery as it cools.
-
11
Drizzle the honey-lemon glaze generously over the warm cheese slices while they are still steaming.
-
12
Scatter the chopped pistachios, pomegranate arils, and fresh mint over the top for texture and freshness.
-
13
Finish with a light sprinkle of lemon zest and a tiny pinch of flaky sea salt to enhance all the flavors.
💡 Chef's Tips
Always pat the cheese dry before grilling; moisture is the enemy of a good crust. Use a high-smoke point oil or a well-seasoned cast iron to prevent sticking. Don't overcook the Halloumi; it only needs enough time to soften the proteins and char the exterior. If the cheese feels too salty, soak the slices in cold water for 15 minutes and pat dry before grilling. Serve immediately! Halloumi is at its best when warm and pliable.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a dry Rosé to cut through the richness. Serve alongside warm pita bread and a bowl of creamy hummus or baba ganoush. Accompany with a simple salad of sliced cucumbers, heirloom tomatoes, and red onions. Add to a mezze platter with Kalamata olives and roasted red peppers. Drizzle with a little extra balsamic glaze if you prefer a deeper, more acidic finish.