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Grilled halloumi plate
Also known as حلوم · χαλλούμι · haloumi · grilled halloumi cheese
Slabs of halloumi grilled until striped and squeaky, with roast vegetables and rocket. Salty, chewy, faintly minty.
Typical serving
450 kcal
usually 350–570 kcal
 Protein | 25 g |
|---|---|
 Carbs | 25 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a heavy pan or griddle you can get properly hot
Ingredients
Serves 2 · dimmer marks are storecupboard
- 130ghalloumi
- 2pita breads
- 200gtomatoes, cucumber and leaves
- 1½ tbspolive oil
- 1lemon
- 1 tspsumac and dried mint
- 1 handfulflat parsley
Method
6 steps
chop · 3mHalloumi into slices about a centimetre thick. Thinner and it goes to rubber before it has taken any colour at all.
finish · 2mEvery slice patted properly dry on kitchen paper. Wet halloumi steams in the pan and never takes a mark.
- chop · 6m
Tomatoes and cucumber cut rough, leaves torn, parsley chopped, all dressed with the oil and lemon.
grill · 6mDry pan, no oil at all — the cheese gives up its own — slices down and left completely alone until the underside is properly brown, then turned once.
- grill · 2m
Pita onto the same pan for thirty seconds a side while the cheese rests off the heat.
- finish · 3m
Onto the warm bread while it still squeaks, lemon squeezed over, sumac and mint scattered, salad alongside. Halloumi is only good hot.
Worth knowing
Halloumi’s high melting point is the trick — it is set with rennet and then cooked in its own whey, so it browns where other cheeses collapse.
More from the Middle Eastern kitchen
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