Halloumi, the non-melting cheese from Cyprus, is best fried or grilled. It’s trendy, it’s easy, it’s gourmet and it’s quick, but the real reason to try grilled halloumi cheese on your indoor our outdoor grill is that it tastes, quite simply, incredible. It’s deliciously tangy and salty, and absolutely scrumptious when served warm.
- Pre-heat your indoor or ourdoor grill to medium heat.
- Slice halloumi cheese into wide, 1/2 inch thick slices and lightly brush each side with olive oil.
- Carefully place on grill for just a few minutes on each side, until lightly browned and gently crisped; do not over-grill.
- Halloumi cheese is best served immediately, while it is slightly crispy on the outside and soft and gooey on the inside.
Grilled halloumi can be eaten just as it is. Delicious!
Fried Halloumi with Lime & Caper Dressing
1 Halloumi cheese
2 tablespoons flour, seasoned with salt & pepper
oil for cooking
Juice & zest of 1 lime
1 tablespoon white wine vinegar
1 heaped tablespoon capers
1 clove garlic, grated
1 heaped teaspoon wholegrain mustard (regular Dijon also works)
bunch of coriander leaves, roughly chopped
2 tabelspoons extra virgin olive oil
salt & pepper
Coriander to garnish
- Mix the dressing ingredients together.
- Unwrap the cheese and dry it with kitchen paper. Slice the block into eight slices.
- Heat the oil in a frying pan over a medium heat.
- Press the slices of cheese into the seasoned flour, coating both sides. Add them to the hot pan.
- Fry until golden, about 1 minute on each side.
- Serve immediately with the dressing poured over and topped with a little coriander.
- Serve with toasted pita bread or similar
Grilled Eggplant, Halloumi and Pesto Burgers
1 medium eggplant, weighing about 1 lb.
3/4 tablespoon olive oil
3/4 tablespoon balsamic vinegar
1/4th teaspoon dry Italian seasoning
Salt and pepper
4 oz halloumi cheese
To assemble the grilled eggplant, halloumi and pesto burgers
4 medium sized burger buns
4 teaspoons pesto
Mayonnaise, according to taste. Optional.
2 leaves of lettuce, cut in half
1 large tomato, cut into 4 slices
- Cut the eggplant into ½ inch thick rounds, at its widest part. Save the remaining eggplant for another dish. Place the sliced eggplant in a shallow dish.
- Whisk the olive oil, balsamic vinegar, Italian seasoning salt and pepper together. When adding salt, keep in mind that the halloumi is an already salty cheese. Pour the whisked ingredients over the eggplant rounds, and toss well to coat.
- Slice the halloumi into ½ inch thick slices.
- Heat a grill on medium-high heat. You can use an outdoor grill or a cast iron stove top grill like I did.
- When the grill is hot, arrange the eggplant slices on the grill, and cook for about 6 minutes on each side or till the eggplant is cooked.
- Then grill the halloumi slices on both sides till golden grill marks appear, about 2 minutes per side. You can now assemble the burgers.