Cypriot
Grilled Halloumi
Cypriot halloumi with lemon and herbs
Golden slices of Cypriot halloumi served warm with lemon, oregano and a fresh tomato-cucumber salad.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Grilled Halloumi
Ingredients
Main
Method
- 1
Pat the halloumi dry and heat a grill pan over high heat.
- 2
Toss the tomatoes and cucumber with half the oil, lemon juice and oregano.
- 3
Grill the halloumi for two minutes per side until well marked and softened.
- 4
Arrange over the salad and finish with mint, lemon zest and the remaining oil.
Halloumi is closely associated with Cyprus and is prized for retaining its shape when grilled or fried.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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