Halloumi Recipe

Slice and dry

Remove the halloumi from its packaging and rinse briefly under cold water. Pat the block very dry with paper towels. Trim off any rind edges if you prefer. Slice the halloumi into 1/3- to 1/2-inch (8–12 mm) thick slices — aim for 6–8 slices from an 8 oz block.

Oil and season

Brush both sides of each halloumi slice lightly with the extra-virgin olive oil (about 1 tablespoon total). Sprinkle each side with a little freshly ground black pepper. Do not salt — halloumi is already salty. If using smoked paprika or Aleppo pepper, dust one side lightly for smoky flavor.

Finish and serve

When slices are browned and cooked through (see grilling step), transfer to a platter. Squeeze the fresh lemon juice evenly over the hot slices. Scatter torn fresh mint leaves over the top if using. Serve immediately while warm.

Preheat and oil

Preheat a heavy skillet or cast-iron griddle over medium-high heat for 3–5 minutes until very hot. Add the neutral oil and spread to coat the surface. Heat until the oil shimmers but does not smoke.

Grill the halloumi

Place the oiled halloumi slices in a single layer on the hot pan or griddle. Press down gently so each slice makes full contact. Cook without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and cook the second side for another 2 minutes until browned and warmed through. For thicker slices, increase cooking by 30–60 seconds per side. The cheese should be firm and hold its shape.

Alternative: outdoor grill

If using a gas or charcoal grill, preheat to medium-high and brush grates with oil. Grill slices 2–3 minutes per side directly over heat, using a fish spatula to flip. Remove promptly to avoid over-charring.