Grilled Halloumi Cheese Recipe

Prepare cheese

Slice the 8 oz block of halloumi into 1/3-1/2 inch (8–12 mm) thick slices. Pat them dry with paper towel to remove excess moisture so they brown evenly.

Season

Brush both sides of each halloumi slice with 2 tbs olive oil. Sprinkle 1 tsp ground black pepper evenly across the slices and dust with 1/2 tsp smoked paprika if using.

Preheat grill or pan

Heat a grill pan or nonstick skillet over medium-high heat until hot (about 3–5 minutes). If using an outdoor grill, preheat to medium-high and oil the grates lightly.

Grill the halloumi for 2–3 minutes per side: place slices on the hot surface and cook until deep golden-brown grill marks form and the cheese softens but holds shape. Flip carefully and cook the second side 2–3 minutes. Remove to a plate and keep warm.

Warm and spice the jam

In a small saucepan over low heat combine 1/2 cup stone-fruit or apricot jam with 2 tbs water. Stir until the jam loosens and becomes saucy, about 2 minutes.

Add 1/4 tsp red pepper flakes and 1 tsp apple cider vinegar. Stir and simmer gently for 1–2 minutes to meld flavors. Taste and adjust: add a pinch more red pepper flakes for heat or another 1/2 tsp vinegar if you want more tang. Keep warm until serving.

Plate: Arrange grilled halloumi slices on a serving platter or individual plates. Spoon the warm hot fruit jam over or alongside the cheese so each slice can be paired with jam.

Add 4 lemon wedges to the plate (one wedge per 2 slices). Garnish with fresh mint leaves if using and serve with toasted bread or pita on the side so diners can make bites of bread + cheese + jam. Serve immediately while the halloumi is warm.