Recipe by Sackville
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.
Top Review by Missy Wombat
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.
Directions See How It's Made
- 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.