Grilled halloumi

Name: Grilled halloumi
Total time: 17 min
Yield: 4
Cuisine: Levantine
Ingredients: 400 grams Halloumi cheese; 2 tomato; 1 tablespoon olive oil; 2 tablespoons fresh mint; to taste pomegranate molasses

Grilled golden halloumi slices, with a tender, salty center — with tomatoes, mint and olive oil.

Vegetarian

Cooking time: 17 min
Hands-on time: 17 min
Difficulty: Easy
Cuisine: Levantine
Calories: 360
Contains: Dairy

Halloumi is the only cheese that loves fire: it doesn't melt, but rather develops a golden rind and a soft, pliable center. Five minutes separate a chilled slice from a sumptuous breakfast dish—the fastest "guest-wow" dish on this app.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
ServingThe base can be prepared in advance, then add the toppings and crunchy ingredients before serving.

Ingredients

4people

Amounts follow the number of people

To prepare grilled halloumi

400 grams Halloumi cheese — Finger-thick slices
2 tomato — Sliced or grilled
1 tablespoon olive oil — extra-virgin
2 tablespoons fresh mint — For serving
to taste pomegranate molasses — An optional sprinkle

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Griddle pan — An ordinary pan works, you just lose the grill marks.

Method

Heat a grill pan over medium-high heat until it is thoroughly hot.
8 min
You’ll know it’s ready when
The pan is fully heated over medium-high heat.
Tip: A lukewarm pan causes the halloumi to stick and crumble.
Grill the halloumi slices without oil.
4 min
You’ll know it’s ready when
Dark golden grill marks on both sides, and the center has softened.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Arrange them immediately with tomatoes and mint, drizzle with olive oil and a sprinkle of pomegranate molasses — eat them hot before they harden.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.