Grilled Halloumi Recipe

Preheat Grill

Preheat your grill to medium-high heat.

Prepare Cherry Tomatoes

In a bowl, combine cherry tomatoes with a drizzle of olive oil, salt, and pepper. Toss to coat evenly.

Slice Halloumi

Slice the halloumi cheese into thick slices, about 1 cm each.

Blend Tapenade

In a food processor, add the Kalamata olives, capers, and garlic. Pulse until finely chopped.

Combine Ingredients

Add the olive oil and lemon juice to the mixture, and pulse again until combined to a spreadable consistency.

Grill Halloumi

Place the halloumi slices on the grill and cook for about 2-3 minutes on each side until grill marks appear and cheese is warmed through.

Blister Tomatoes

While halloumi is grilling, add the cherry tomatoes to the grill in a grill basket or foil. Grill for about 5-7 minutes, shaking occasionally until blistered and softened.

Cook Glaze

In a small saucepan, combine balsamic vinegar and honey. Heat over medium heat until it comes to a simmer, then reduce heat and cook until it thickens slightly, about 5 minutes.

Toast Pita Bread

Warm pita bread on the grill for 1-2 minutes or until slightly toasted.

Assemble and Serve

Assemble the dish by arranging the grilled halloumi on a platter, topped with blistered cherry tomatoes, drizzled with honey-balsamic glaze, and served alongside the olive tapenade and warm pita bread.