Halloumi Recipe

Prepare and slice

Pat the halloumi dry with paper towels. Trim any crusty edges and slice the block into 8–10 slices about 1/3 inch (8 mm) thick. Dry the slices again so they won’t splatter when cooking.

Make the marinade

In a small bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 crushed garlic clove (finely minced), 1 teaspoon dried oregano, 1 teaspoon freshly ground black pepper and 1 teaspoon chili flakes if using. Whisk to combine.

Marinate briefly

Brush both sides of each halloumi slice with about half of the marinade. Let sit at room temperature for 10–15 minutes to absorb flavor. Reserve the remaining marinade for finishing.

Pan-fry the halloumi

Heat a nonstick or cast-iron skillet over medium-high heat until hot but not smoking. Add the halloumi slices (no additional oil necessary if the pan is well-seasoned; otherwise add 1 teaspoon oil). Cook for 2–3 minutes per side until deep golden brown and crisp at the edges. Flip once using tongs or a spatula. Avoid overcrowding—work in batches if needed.

Finish and garnish

Transfer cooked halloumi to a plate. Brush the reserved marinade over the hot slices so the lemon and garlic perfume the cheese. Sprinkle 2 tablespoons chopped fresh parsley over the top. Serve immediately while warm and squeaky.

Prepare salad: Toss 4 cups mixed salad leaves and 1 cup halved cherry tomatoes with a light drizzle of olive oil and a squeeze of lemon. Season to taste with salt and pepper (note: halloumi is salty, so dress gently).

Toast bread: Lightly toast 4 slices of pita or crusty bread. Cut lemon into 4 wedges to serve alongside the halloumi for extra brightness.

Plate and serve: Arrange warm halloumi slices over the salad or next to toasted bread. Serve immediately with lemon wedges and extra chili flakes if desired.