

Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
15 mins
Cal/Serv:
182
If you’re looking for something a little different to serve at your backyard barbecue, look no further than Grilled Halloumi. Halloumi has a texture that's sometimes described as “squeaky.” But don’t be confused, halloumi's somewhat rubbery texture is actually what's so wonderful about it. It's a fresh cheese similar to a cheese curd, which gives it that rubbery texture. This also contributes to halloumi's high-melting point, which allows it to be griddled or grilled, creating an addictive crispy, golden exterior and a salty, chewy inside. Hailing originally from Cyprus, halloumi is found widely throughout the Eastern Mediterranean. These days you're as likely to see halloumi in restaurants around the world served alongside avocado toast and mimosas at brunch restaurants. If you want to stay close to the cheese's geographic origins, serve Grilled Halloumi with Mediterranean Chickpea Salad, Greek Lemon Potatoes, and Roast Lamb.
The things you could top Grilled Halloumi with are endless, but a light drizzle of honey and fresh thyme leaves that get warmed ever so slightly by the toasty cheese, are an excellent choice. For a different, savory version, top grilled halloumi with chopped tomatoes and herbs.
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Ingredients
- 1
(8-oz.) block halloumi cheese
- 2 tsp.
extra-virgin olive oil, divided
- 2 tsp.
honey
- 1
sprig thyme, leaves stripped
Freshly ground black pepper
Directions
- Step 1Heat a grill to medium high and clean grates well. Pat halloumi dry with a paper towel. Slice cheese crosswise into ¼”-thick pieces. Pat each piece dry with a paper towel.
- Step 2Drizzle 1 teaspoon olive oil evenly over sliced cheese and flip them once or twice to coat in oil.
- Step 3Place cheese on hot grill and let cook just until cheese no longer sticks to grates and grill marks appear, 3 to 5 minutes. Flip them over and repeat on other side.
- Step 4Transfer cheese to a serving platter. Drizzle with honey and remaining 1 teaspoon olive oil. Sprinkle with thyme leaves and season with freshly ground black pepper.
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