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Halloumi originally comes from Cyprus and is popular across Greek cooking. Its high melting point means you can grill it without it running: golden outside, soft inside.
Serves: 4 as a starter | Prep: 10 min plus 10 min marinating | Cook: 6 min
Ingredients
- 250 g halloumi
- 2 tbsp olive oil
- Juice of half a lemon
- 1 tsp dried oregano
- Freshly ground black pepper
- Fresh mint to garnish
Method
- Pat the halloumi dry and cut it into 1 cm slices.
- Mix the olive oil, lemon juice, oregano and pepper and marinate the slices for 10 minutes.
- Heat a grill pan or barbecue until very hot.
- Grill the halloumi for 2 to 3 minutes per side until it has brown stripes. Only turn it when it releases by itself.
- Serve straight away with mint and an extra squeeze of lemon.
Tips
- Halloumi is already salty: do not add salt.
- Eat it warm; once cold it turns tough and squeaky.
- Greek grilling cheese works the same way.
Products from Bakaliko
- Tammam - Greek Grilled Cheese 200 g
- Thalassa - Greek Oregano 50 g
- Sellas - Extra Virgin Olive Oil Dorica 500 ml