Grilled Halloumi with Mint Salad
There's something incredibly satisfying about grilled halloumi. The high melting point of this Cypriot cheese allows it to form a beautifully crisp, golden-brown crust on the outside while remaining soft and slightly chewy on the inside. A touch of olive oil before it hits the heat adds flavour and prevents sticking.
To balance the rich, saltiness of the cheese, we've paired it with a simple but vibrant salad. Crisp cucumber, sharp red onion, and heaps of fresh mint are tossed in a zesty lemon dressing. It's a combination that's light, refreshing, and packed with flavour, making it an ideal accompaniment.
Ingredients
- 2 (225g) blocks Halloumi cheese patted dry and sliced into 1cm thick pieces
- 2 tbsp Extra virgin olive oil for the dressing
- 1 tbsp Olive Oil for grilling
- 1 Lemon juiced
- Salt and freshly ground black pepper, to taste
- 1 large Cucumber deseeded and finely diced
- 1 large bunch Fresh mint leaves roughly chopped
- 1/2 Red Onion very thinly sliced
Method
15m5m20m
- First, prepare the salad. In a medium bowl, combine the diced cucumber, thinly sliced red onion, and chopped mint.
- In a small bowl or jar, whisk together the extra virgin olive oil and lemon juice. Season with a pinch of salt and pepper. Pour the dressing over the salad and toss gently to combine. Set aside.
- Prepare the halloumi. Place the slices in a bowl and drizzle with 1 tbsp of olive oil. Use your hands to gently coat each slice.
- Heat a griddle pan or barbecue to a medium-high heat. Carefully place the halloumi slices on the hot grill. Cook for 2-3 minutes per side, until golden brown with distinct grill marks.
- Arrange the mint salad on a serving platter. Top with the freshly grilled halloumi slices and serve immediately.
Notes
For the best results, make sure your grill or pan is very hot before adding the halloumi. This helps to create those classic grill marks and prevents the cheese from sticking.
Feel free to customize the salad. Halved cherry tomatoes, pomegranate seeds, or a handful of rocket would all be delicious additions.
Grilled halloumi is best served immediately as it can become tough and rubbery as it cools. Prepare the salad first so you can serve everything as soon as the cheese is ready.