Grilled Halloumi Recipe

Prepare and slice halloumi

Remove the halloumi from its packaging and pat dry with paper towels. Slice the block into 1/3- to 1/2-inch (8–12 mm) thick slices. Aim for even slices so they cook uniformly (about 8–10 slices for a 400 g block).

Make marinade

In a shallow dish or small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon black pepper, and 1/4 teaspoon sea salt until combined.

Marinate halloumi briefly

Brush or gently toss both sides of the halloumi slices with the marinade. Let the slices sit at room temperature for 10 minutes to absorb flavor. Do not soak; halloumi is firm and will not absorb like other cheeses.

Preheat grill or pan

Preheat a grill or heavy-bottomed grill pan over medium-high heat until very hot (about 5 minutes). If using an outdoor grill, oil the grates lightly or use a lightly oiled grill basket. If using a nonstick or cast-iron pan, heat it dry for best sear.

Grill the halloumi

Place the marinated halloumi slices on the hot grill or pan. Cook without moving for 2–3 minutes until golden brown with clear char or sear marks. Flip and cook the other side 2–3 minutes until golden and warmed through. Halloumi should be soft in the center but hold its shape.

Finish and plate

Transfer the grilled halloumi to a serving plate. Immediately drizzle the 1 teaspoon of extra-virgin olive oil over the warm slices.

Add garnish

Scatter the chopped parsley over the cheese and arrange lemon wedges on the side. Offer toasted pita or crusty bread if desired.

Serve

Serve hot, squeezing lemon over each slice just before eating. Recommend serving as a hot starter to be shared; the salty, squeaky texture and charred flavor pair well with fresh salad, olives, or grilled vegetables.