Halloumi Recipe

Rinse and cook rice

Rinse 1 cup long-grain white rice under cold water until the water runs almost clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 1.75 cups water, 1 tsp salt, and 1 tbsp butter or olive oil. Bring to a gentle boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rice steam, covered, for an additional 10 minutes.

Fluff rice with a fork just before serving and keep warm while you cook the halloumi.

Prepare the halloumi: remove halloumi from packaging and pat dry with paper towels. Slice the 12 oz block into 8 slices, each about 1/3 to 1/2 inch thick.

Make the quick marinade by whisking together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 1 minced garlic clove, and 1 tsp black pepper in a shallow dish.

Brush both sides of each halloumi slice with the marinade and let sit at room temperature for 5–10 minutes to absorb flavor.

Heat a heavy skillet or nonstick pan over medium-high heat until hot. Add a drizzle (about 1 tsp) of olive oil to the pan to prevent sticking.

Place halloumi slices in the hot pan in a single layer (do not overcrowd). Cook for 2–3 minutes on the first side without moving them, until they develop a deep golden-brown crust.

Flip and cook the second side for another 1.5–2 minutes until golden and slightly softened but still holding shape. If using a grill pan, cook similarly for grill marks.

Remove cooked halloumi to a plate and brush lightly with any remaining marinade or a small drizzle of the finishing olive oil to gloss the surface.

Divide the warm rice between 2 plates (serves 2). Arrange 4 halloumi slices on top of or beside the rice on each plate.

Sprinkle chopped fresh parsley over the halloumi and rice. Add a lemon wedge to each plate and finish with a small drizzle of extra olive oil and cracked black pepper to taste.

Serve immediately while the halloumi is hot and slightly melty, instructing diners to squeeze lemon over the cheese before eating.