What to do with grilled halloumi?

Made from sheep’s and goat’s milk, halloumi is a cheese that does not melt and can be kept for about a year in the fridge. In other words, in times of extreme heat, there is no need to look any further than these small blocks of halloumi, this cheese of Cypriot origin, with a slightly spicy salty flavour. Rich in protein (22g per 100g), it is an ideal option to replace meat and vary vegetarian recipes. Thanks to its high heat resistance, halloumi is the perfect food to grill during a vegetarian barbecue. The grilled pieces of halloumi will have a more intense flavour, but also a slightly crispy texture and a creamy centre.

How to make grilled halloumi?

Before cooking, why not marinate your block of halloumi in a homemade sauce made with olive oil, lemon juice, honey or herbs of your choice (thyme, rosemary, coriander). Leave to marinate for as long as possible, from an hour to a whole night, so that the cheese has time to soak up the marinade.

Make sure not to cut the cheese into pieces that are too thin, prefer slices about 1 cm thick. Cook for 2 to 3 minutes on each side in a frying pan with a little oil, on the barbecue, or in the oven for about 30 minutes at 210°C. Once cooked, serve the halloumi immediately, because once cooled, it tends to harden.

What to do with grilled halloumi?

In appetizer croquettes, salad, or as a meat substitute in the heart of a sandwich or tacos; halloumi can be used in a thousand and one ways, thanks to its salty flavor, similar to feta. On a barbecue, it is served with grilled vegetables such as eggplant or zucchini. For a sweet and salty combo that is sure to please, generously drizzle each slice with thyme-flavored honey. In a salad, it brings a creamy touch that contrasts perfectly with the crunchy texture of summer raw vegetables, and transforms tabbouleh and summer couscous in no time. Ready to get started? Here are 12 grilled halloumi recipes that will have you hooked!