📝 About This Recipe
Known as the 'squeaky cheese' of Cyprus, Halloumi is a keto lover's dream thanks to its high melting point and incredible ability to develop a golden, caramelized crust. This dish elevates the salty, savory cheese with a bright, citrusy infusion and a punchy herb oil that cuts through the richness beautifully. It is a vibrant, protein-packed vegetarian masterpiece that brings the sun-drenched flavors of the Mediterranean straight to your table.
🥗 Ingredients
The Star
- 500 grams Halloumi Cheese (high-quality, sliced into 1/2-inch thick rectangles)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the cheese)
Lemon-Herb Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Dried Oregano (preferably Greek variety)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
For Garnish & Serving
- 1 Fresh Lemon (cut into wedges for charring)
- 1 tablespoon Capers (drained and patted dry)
- 2-3 pieces Fresh Oregano Sprigs (for decoration)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Remove the halloumi from its packaging and pat it very dry with paper towels; removing excess moisture is the secret to a perfect sear.
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2
Slice the halloumi blocks into uniform rectangles, approximately 1/2-inch (1cm) thick. If they are too thin, they may break; too thick, and they won't warm through the center.
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3
In a small glass bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, mint, dried oregano, and red pepper flakes. Set aside to let the flavors marry.
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4
Preheat a cast-iron grill pan or an outdoor grill over medium-high heat. You want the surface to be hot enough that a drop of water sizzles and evaporates instantly.
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5
Lightly brush both sides of the halloumi slices with a tiny bit of olive oil. This prevents sticking and encourages even browning.
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6
Place the halloumi slices onto the hot grill. Do not overcrowd the pan; work in batches if necessary.
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7
Grill the cheese for 2-3 minutes without moving it. You are looking for distinct, dark golden grill marks to form.
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8
Using a thin metal spatula or tongs, carefully flip the slices. They should release easily once the crust has formed.
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9
While the second side grills, place the lemon wedges flesh-side down on the grill for 1-2 minutes until slightly charred and softened.
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10
Cook the second side of the halloumi for another 1-2 minutes until it is soft and pliable but still holding its shape.
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11
Transfer the warm halloumi slices to a serving platter, overlapping them slightly for a beautiful presentation.
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12
Immediately drizzle the lemon-herb vinaigrette over the hot cheese so it absorbs the aromatic oils.
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13
Scatter the capers and freshly cracked black pepper over the top. Garnish with the charred lemon wedges and fresh oregano sprigs.
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14
Serve immediately while the cheese is still warm and tender; halloumi is best enjoyed right off the grill!
💡 Chef's Tips
Always pat the cheese dry before grilling to ensure a crispy exterior rather than a steamed texture. Avoid adding extra salt to the dressing as halloumi is naturally quite briny and salty. If you don't have a grill, a heavy-bottomed non-stick skillet works perfectly to create a golden crust. Don't overcook the cheese; if it stays on the heat too long, it can become overly rubbery. For a spicy kick, add a teaspoon of harissa paste to the herb vinaigrette.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Assyrtiko or a dry Sauvignon Blanc to balance the saltiness. Serve alongside a simple arugula salad dressed with lemon and olive oil for a complete keto meal. Add a side of grilled zucchini or asparagus spears to keep the meal low-carb and plant-based. Serve as an appetizer with keto-friendly flaxseed crackers or cucumber rounds. Top with a few toasted pine nuts for an added layer of crunch and healthy fats.