Grilled Halloumi

Name: Grilled Halloumi
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Kebab & Grill Menu
Ingredients: Olive Oil — 3 tbsp; Balsamic Vinegar — 2 tbsp; Lemon Juice — 1 tbsp; Honey — 1 tsp; Salt — ½ tsp; Black Pepper — ¼ tsp; Dried Oregano — 1 tsp; Fresh Mint Leaves — 2 tbsp; Cucumber — 1; Red Onion — ½; Cherry Tomatoes — 10; Avocado — 1; Baby Spinach Leaves — 60g; Halloumi Cheese — 225g; Olive Oil — 1 tbsp; Flaked Almonds — 3 tbsp; Pomegranate Seeds — 3 tbsp

Grilled halloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk (and sometimes cow's milk). Because it has a unusually high melting point, it holds its shape perfectly on a hot grill or pan, developing a crisp, golden-brown crust with distinct grill marks while softening slightly on the inside.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Sear halloumi slices on a hot griddle pan over high heat to achieve distinct charred grill marks while keeping the centre soft.

Pomegranate seeds and flaked almonds add an optional fruity crunch and nutty finish.

To make in advance, chop all salad vegetables and shake the dressing in a jar, then grill halloumi just before serving.

Drizzle with extra balsamic glaze over top for added sweetness and presentation.

Prepare Salad Dressing
In a small glass jar, combine olive oil, balsamic vinegar, fresh lemon juice, honey, salt, black pepper, dried oregano, and chopped fresh mint leaves. Close the lid tightly and shake vigorously until emulsified.

Assemble Salad Vegetables
In a large mixing bowl, combine sliced cucumber, thinly sliced red onion, halved cherry tomatoes, avocado wedges, baby spinach leaves, and half of the flaked almonds. Pour over the dressing and toss gently until well coated.

Grill Halloumi Cheese
Slice the halloumi block into 1cm thick slices. Heat 1 tablespoon of olive oil in a griddle pan over medium-high heat. Add the halloumi slices and sear for 1 to 2 minutes per side until golden brown with crisp grill marks.

Plate and Garnish
Transfer the tossed salad onto a large serving platter and arrange the warm grilled halloumi slices on top. Sprinkle with fresh pomegranate seeds and the remaining flaked almonds before serving immediately.