If you have never tried a Grilled Halloumi Recipe, you are truly missing out on one of the simplest yet most satisfying ways to enjoy this wonderfully squeaky, salty cheese. The magic of halloumi lies in its firm texture that grills beautifully without melting away, giving you golden, crispy edges with a tender, slightly chewy center. It’s an absolute delight whether served on its own or alongside fresh herbs that brighten up every bite. This recipe is perfect for a quick snack, a starter, or a fantastic addition to your summer barbecues.
Ingredients You’ll Need
This Grilled Halloumi Recipe calls for just a handful of fresh, uncomplicated ingredients, each playing a crucial role in bringing out the best in the cheese. The ingredients enhance the flavor and texture without any fuss.
- 500g halloumi: The star ingredient—choose a fresh block for the best texture and flavor.
- 30ml olive oil: Adds richness and helps achieve that beautiful golden crust when grilling.
- 15g fresh coriander or parsley: Fresh herbs to sprinkle on top, adding a burst of color and freshness.
- Water: For soaking the halloumi blocks, which reduces saltiness and helps soften the cheese before grilling.
How to Make Grilled Halloumi Recipe
Step 1: Soak the Halloumi
Start by soaking your halloumi blocks in plenty of water; use about 3 litres per 250g block. Soaking for a minimum of 3 hours and up to 6 hours is key—it mellows the saltiness and improves the cheese’s grilling texture. This step may seem simple, but it makes all the difference when you bite into the final dish.
Step 2: Slice the Cheese
Once soaked, cut each halloumi block into 8 even slices. Try to keep the slices around the same thickness to ensure they cook evenly and develop the perfect golden crust all over.
Step 3: Coat with Olive Oil
Brush each slice lightly with olive oil. This not only prevents sticking to your pan but also helps create that irresistible crispy exterior. Don’t be afraid to be generous with the oil—it really brings out the flavor and texture beautifully.
Step 4: Grill the Halloumi
Heat a frying pan until it’s hot, then place your halloumi slices in carefully. Let them cook without moving for a few minutes until they’re golden brown on one side. Flip them only once halfway through cooking so each side gets that perfect caramelized crust while staying delightfully tender inside.
Step 5: Finish with Fresh Herbs
After cooking, sprinkle freshly chopped coriander or parsley on top. The herbs add a fresh, aromatic note that perfectly balances the salty richness of the halloumi. Serve immediately to enjoy the cheese at its best.
How to Serve Grilled Halloumi Recipe
Garnishes
Sprinkling fresh coriander or parsley after grilling isn’t just about looks—it adds an herby brightness that complements the cheese’s savory saltiness. You can also add a squeeze of fresh lemon juice or a handful of chili flakes for a bit of zing or warmth.
Side Dishes
Grilled halloumi pairs wonderfully with a variety of sides. Try serving it with a crisp green salad, juicy tomatoes, or roasted vegetables. For something heartier, toss it over a bed of couscous or quinoa for a Mediterranean-inspired meal.
Creative Ways to Present
This Grilled Halloumi Recipe can also be featured in many creative dishes—think grilled halloumi skewers with cherry tomatoes and peppers, or tucked inside warm pita bread with tzatziki and crunchy cucumber for a delicious sandwich. Its versatility lets you get playful with presentation.
Make Ahead and Storage
Storing Leftovers
If you have any grilled halloumi left, store it in an airtight container in the refrigerator. It’s best eaten within 2 days to maintain its texture and flavor but always refrigerate promptly to keep it fresh.
Freezing
Freezing grilled halloumi isn’t ideal because the texture can become rubbery after thawing. If you’d like to freeze halloumi, do so before grilling and thaw it slowly in the fridge before cooking for best results.
Reheating
To reheat leftover grilled halloumi, gently warm it in a non-stick pan over low heat. Avoid microwaving as it can make the cheese tough and chewy. Slow reheating keeps it tender and brings back some of that fresh-cooked goodness.
FAQs
What makes halloumi good for grilling?
Halloumi has a high melting point compared to other cheeses, so it holds its shape when heated. This allows it to develop crisp, golden surfaces while remaining soft and chewy inside, making it perfect for grilling or frying.
Can I grill halloumi without soaking it first?
Yes, you can, but soaking helps reduce the intense saltiness and softens the texture, making the final dish more balanced and enjoyable. If you’re short on time, a quick rinse can help, but soaking is recommended for best results.
Which herbs work best with grilled halloumi?
Fresh herbs like coriander, parsley, mint, or dill all work beautifully with grilled halloumi. They add fresh, aromatic notes that lift the richness of the cheese.
Is grilled halloumi suitable for vegetarians?
Yes! Halloumi is made from sheep’s and goat’s milk and does not contain animal rennet in most cases, making it suitable for many vegetarians. Always check the packaging to be sure.
Can I use this recipe on an outdoor grill?
Absolutely! Grilled halloumi is fantastic cooked over an outdoor grill. Just brush the slices with olive oil as directed, and place them directly on the hot grill grates. Watch carefully so they don’t overcook and flip only once.
Final Thoughts
This Grilled Halloumi Recipe is one of those simple pleasures that packs a ton of flavor and texture into just a few ingredients. Whether you’re serving it at a casual dinner or adding a special touch to your barbecue, it’s always a crowd-pleaser. Give it a try—you might find it becoming your new favorite way to enjoy cheese!
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Grilled Halloumi Recipe
- Total Time: 3 hours 20 minutes to 6 hours 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This simple and delicious Grilled Halloumi recipe features salty, firm halloumi cheese lightly coated in olive oil and pan-fried to a golden brown. Soaking the cheese beforehand helps reduce its saltiness and enhances its texture. Finished with fresh coriander or parsley, this dish serves as a perfect appetizer or side for any meal.
Ingredients
Ingredients
- 500g (1lb) halloumi cheese
- 30ml (2 tbsp) olive oil
- 15g (½ oz) fresh coriander or parsley
Instructions
- Soak Halloumi: Soak the halloumi blocks in water using 3 litres of water per 250g block. Allow soaking for a minimum of 3 hours and a maximum of 6 hours to reduce saltiness and soften the texture.
- Slice Cheese: Cut each soaked halloumi block into 8 slices, ensuring uniform thickness for even cooking.
- Oil Coating: Lightly coat each cheese slice with olive oil to prevent sticking and aid browning.
- Pan-Fry Halloumi: Heat a frying pan until hot. Place the halloumi slices in the pan and cook until browned on one side, about 2-3 minutes, then turn once halfway through cooking to brown the other side.
- Garnish and Serve: Remove the grilled halloumi from the pan, sprinkle with freshly chopped coriander or parsley, and serve immediately while warm and crispy on the outside.
Notes
- Soaking halloumi helps mellow its naturally salty flavor.
- Use a non-stick or well-seasoned pan for best results.
- Adjust cooking time to get desired crispiness without melting the cheese.
- Serve with lemon wedges or a fresh salad for a refreshing accompaniment.
- This recipe is best enjoyed fresh from the pan as halloumi can harden when cooled.
- Prep Time: 10 minutes (plus 3-6 hours soaking time)
- Cook Time: 8-10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
