Lebanese Grilled Halloumi
Lebanese grilled halloumi features thick slices of the iconic semi-hard cheese seared on a hot grill until beautifully charred with a golden crust and a warm squeaky interior. It is served with a bright herb and lemon drizzle that perfectly cuts through the rich saltiness of the cheese.
Golden and charred Lebanese grilled halloumi with a fresh herb and lemon drizzle.
Nutrition per serving
Ingredients
main
dressing
Instructions
Prepare the halloumi
Remove the halloumi from its brine and pat it completely dry with paper towels. This step is essential because moisture on the surface of the cheese will cause it to steam rather than sear, preventing the formation of a golden crust. Slice it into pieces approximately 1 centimeter thick.
Make the herb dressing
In a small bowl, combine the chopped fresh mint, lemon juice, extra virgin olive oil, dried chili flakes, and honey. Whisk together until the honey is fully incorporated and the dressing is emulsified. Taste and adjust lemon juice or chili to your preference. Set aside.
Grill the halloumi
Heat a grill pan or outdoor grill to high heat. Do not add any oil to the pan as the halloumi contains enough fat to cook without sticking. Place the halloumi slices on the hot grill and cook for 2 to 3 minutes per side without moving them, until deep golden grill marks form and the surface is caramelized.
Dress and serve
Transfer the grilled halloumi immediately to a warm serving plate and spoon the herb and lemon dressing generously over the top. Serve within 2 minutes of grilling as halloumi firms up quickly as it cools and loses its appealing soft interior. Pairs beautifully with warm pita, sliced watermelon, or a simple salad.
Substitutions
Common mistakes
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