Grilled Halloumi: How to Grill It Perfectly

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

1. Pat the halloumi dry and cut it into 1 cm slices.
2. Mix the olive oil, lemon juice, oregano and pepper and marinate the slices for 10 minutes.
3. Heat a grill pan or barbecue until very hot.
4. Grill the halloumi for 2 to 3 minutes per side until it has brown stripes. Only turn it when it releases by itself.
5. 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

More Greek recipes

• Greek meze platter with grilled cheese
• Greek saganaki (pan-fried cheese)