📝 About This Recipe
Originating from the sun-drenched island of Cyprus, Halloumi is the ultimate 'squeaky cheese' known for its remarkably high melting point and salty, savory profile. This recipe transforms the firm cheese into a golden-crusted masterpiece, balanced by a sophisticated drizzle of wildflower honey and a bright burst of citrus. It is a quintessential Mediterranean meze that captures the essence of summer dining with its contrasting textures of crispy exterior and warm, softened center.
🥗 Ingredients
The Star
- 500 grams Halloumi cheese (two standard blocks, drained and patted very dry)
- 2 tablespoons Extra virgin olive oil (high quality for brushing)
Honey-Lemon Glaze
- 2 tablespoons Wildflower honey (or Thyme honey for extra authenticity)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Red chili flakes (adjust to taste for a subtle kick)
- 1/2 teaspoon Dried oregano (preferably Greek wild-grown)
The Garnish & Aromatics
- 1/4 cup Fresh mint leaves (torn or chiffonade)
- 3 tablespoons Pomegranate arils (for a pop of color and sweetness)
- 1 tablespoon Toasted pine nuts (lightly browned in a dry pan)
- 4 pieces Lemon wedges (for serving)
- 1 pinch Flaky sea salt (Maldon or similar)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by removing the Halloumi from its packaging. Rinse the blocks under cold water to remove excess brine, then pat them thoroughly dry with paper towels.
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2
Slice each block of Halloumi into 1/2-inch (1cm) thick rectangles. Aim for uniformity to ensure even cooking across all pieces.
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3
In a small microwave-safe bowl or a small saucepan, combine the honey, lemon juice, red chili flakes, and dried oregano.
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4
Gently warm the glaze mixture for 15-20 seconds until the honey becomes fluid. Stir well and set aside to infuse.
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5
Preheat your grill pan or outdoor grill to medium-high heat. You want it hot enough to sear quickly without burning the honey later.
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6
Lightly brush both sides of each Halloumi slice with extra virgin olive oil. This prevents sticking and encourages a beautiful golden crust.
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7
Once the pan is smoking slightly, place the Halloumi slices down carefully. Do not overcrowd the pan; work in batches if necessary.
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8
Grill the cheese for 2-3 minutes without moving them. You are looking for distinct, dark golden char marks.
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9
Carefully flip the slices using a thin spatula or tongs. The cheese will be softened but should hold its shape perfectly.
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10
Immediately after flipping, use a pastry brush to apply a thin layer of the honey glaze to the grilled side of the cheese.
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11
Grill the second side for another 2 minutes until golden and slightly bubbling at the edges.
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12
Transfer the hot Halloumi to a warmed serving platter. Drizzle any remaining honey glaze over the top while the cheese is still sizzling.
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13
Scatter the torn mint leaves, toasted pine nuts, and pomegranate arils over the cheese for a vibrant finish.
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14
Finish with a light sprinkle of flaky sea salt and freshly cracked black pepper.
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15
Serve immediately while the cheese is warm and pliable, accompanied by fresh lemon wedges.
💡 Chef's Tips
Always pat the Halloumi completely dry before grilling; any surface moisture will cause the cheese to steam rather than sear. Don't slice the cheese too thin, or it will lose its structural integrity and become overly salty; 1/2 inch is the 'goldilocks' thickness. If you don't have a grill, a heavy cast-iron skillet works beautifully to achieve that deep, caramelized crust. Halloumi is best served within minutes of cooking; as it cools, it regains its firm, 'squeaky' texture which some find less appealing. For a vegan alternative, use extra-firm tofu pressed for 30 minutes, marinated in a bit of nutritional yeast and lemon juice.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the saltiness. Serve alongside warm, charred pita bread and a bowl of creamy hummus or baba ganoush. Accompany with a fresh watermelon and cucumber salad for a classic sweet-and-salty Mediterranean contrast. Add to a meze platter featuring Kalamata olives, stuffed grape leaves (dolmas), and roasted red peppers. Enjoy as a light lunch topping a bed of wild arugula and cherry tomatoes.