Seared Halloumi Recipe

Prepare and slice halloumi

Remove halloumi from packaging, rinse briefly and pat dry with paper towels. Slice the halloumi into 1/3–1/2-inch (8–12 mm) thick slabs. Pat slices dry to remove surface moisture.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter and allow butter to foam and oil to shimmer but not smoke.

Working in a single layer (do not crowd the pan), add halloumi slices. Sear without moving for 1½–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 1–1½ minutes until golden and slightly softened. Transfer to a paper-towel–lined plate and keep warm.

While halloumi is resting, combine 2 cups halved mixed spring tomatoes and 1 tbsp thinly sliced shallot in a bowl.

Dress tomatoes with 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 1 tsp sea salt and 1/2 tsp black pepper. Toss gently to coat and let sit for 5–10 minutes to macerate and release juices.

In a small saucepan over medium heat combine 2 tbs dark brown sugar and 2 tsp water. Stir until sugar dissolves and begins to bubble slightly, about 1–2 minutes.

Add 1/2 cup coarsely chopped pitted black olives and 1 tbs balsamic vinegar. Reduce heat to medium-low and simmer gently, stirring occasionally, 3–4 minutes, until mixture thickens to a glossy, saucy consistency. If too thick, add up to 1 tsp warm water to loosen.

Stir in 1 tsp fresh thyme leaves (if using) and 1/4 tsp black pepper. Taste and adjust sweetness or acidity—add a few drops more balsamic if needed. Remove from heat and let cool slightly; the caramel will thicken as it cools.

In a bowl combine 1 cup mixed chopped fresh herbs and 1 cup baby arugula or watercress. Add 1 tsp lemon zest, 1 tsp extra-virgin olive oil, 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Toss lightly to combine.

To assemble: arrange a mound of the herb salad on each serving plate, top with several seared halloumi slices. Spoon a generous tablespoon of the warm black olive caramel over and around the cheese. Spoon the macerated spring tomatoes alongside or partially over the halloumi so their juices mingle with the caramel.

Finish with a small drizzle of extra-virgin olive oil over the dish and a light sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately so halloumi is warm and caramel is slightly runny.