Lemon Grilled Halloumi

"If you haven't tried grilled halloumi then you haven't lived -- it is truly one of the best culinary delights I've tasted in recent years. Hot and crispy on the outside but melted and lovely on the inside. The lemon is a nice finishing touch and helps to soften the salty taste of the cheese."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
24hrs 10mins
Ingredients:
2
Serves:
4-6
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ingredients

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directions

  • Juice one of the lemons into a bowl big enough to hold the halloumi.
  • Place the cheese in the bowl and pour in just enough water to cover the halloumi entirely.
  • Cover tightly and place in the fridge overnight.
  • Just before you want to serve the halloumi, place a non-stick frying pan over a medium-high heat.
  • When the pan is quite hot, place the halloumi in the pan and cook for about 30 seconds or until sealed and golden.
  • Flip the cheese and cook for another minute on the other side.
  • Transfer the cooked cheese to a platter and when you are all done, roughly chop the second lemon into small pieces.
  • Sear the lemon pieces in the frying pan and then scatter over the halloumi.
  • You could also add a sprinkling of your favourite fresh herbs, before serving as is or over a bed of baby lettuce leaves.

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Reviews

  1. I am already a big fan of halloumi cheese so I was really looking forward to this recipe. I soaked the cheese overnight but when it came to actually frying the cheese I found that the cheese was way too moist and soft and was not searing and sealing well. I ended up having to flour each piece just so that I would have edible pieces. However once this problem was sorted out, the taste was pretty good and the soaking certainly had gotten rid of the excess salt from the brine. So in our case it was a case of nice idea but practically it did not work as written.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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