Golden Grilled Halloumi Plate

Here is a wonderfully simple and satisfying meal that brings bright, fresh flavors to the table. This dish features perfectly grilled halloumi cheese, with its characteristic savory taste and satisfyingly firm texture, served alongside a crisp and vibrant salad. The beauty of this meal is its straightforwardness, making it an excellent starting point for anyone new to the kitchen. Following these steps will result in a beautifully presented plate, just like the one in the picture, boasting golden-brown halloumi with distinct grill marks and a glistening, fresh salad.

What You’ll Need

Kitchen Equipment

• 🔪 Sharp knife
• 🟫 Cutting board
• 🍳 Grill pan or heavy-bottomed skillet
• 🤏 Tongs
• 🥣 Large bowl (for the salad)
• 🏺 Small bowl or jar (for the dressing)
• 🥄 Whisk or fork

Ingredients

• 🧀 225g block of halal halloumi cheese
• 🥬 50g rocket (arugula)
• 🍃 50g baby spinach
• 🍅 1 cup cherry tomatoes
• 🥒 ½ a medium cucumber
• 🫒 3 tablespoons extra virgin olive oil
• 🍋 1 tablespoon fresh lemon juice
• 🧂 Pinch of sea salt
• 🌶️ Pinch of black pepper
• ✨ 1 teaspoon toasted sesame seeds

Step-by-Step Guide to Perfection

This dish comes together in two main parts: preparing the refreshing salad and grilling the halloumi cheese. The key is to have the salad ready to go, so the warm cheese can be served immediately.

Preparing the Vibrant Garden Salad

1. Begin with the vegetables. Wash the rocket, baby spinach, cherry tomatoes, and cucumber thoroughly under cool running water. It’s important to pat the leafy greens completely dry with a clean kitchen towel or use a salad spinner. This step ensures the dressing will coat the leaves properly instead of sliding off.
2. Prepare the salad components. Slice the cucumber into thin rounds, leaving the skin on for extra color and texture. Cut the cherry tomatoes into quarters. Place the dry greens, cucumber slices, and quartered tomatoes into the large bowl.
3. Next, put together the dressing. A simple vinaigrette is a dressing made by mixing an oil with an acidic ingredient like vinegar or lemon juice. In the small bowl, combine the extra virgin olive oil and fresh lemon juice. Add a pinch of salt and pepper.
4. Whisk the dressing briskly with a fork or a small whisk. Whisking is just rapid stirring, and it’s done to break the oil and lemon juice into tiny droplets so they combine into a slightly thickened, unified dressing. This process is called emulsification.
5. Just before serving the meal, pour the vinaigrette over the salad greens and vegetables. Add the toasted sesame seeds. Gently toss everything together until the leaves are lightly coated and glistening. Dressing the salad at the last minute is crucial to keep the leaves from becoming soggy and wilted.

Grilling the Golden Halloumi

1. Prepare the cheese. Remove the halloumi block from its packaging and drain away any brine. Pat the entire surface of the cheese block completely dry with a paper towel. This is a very important tip, as removing excess moisture helps the cheese brown beautifully and prevents it from sticking to the pan.
2. Slice the block into two thick, even, rectangular slabs, just as they are in the photograph. Each piece will be about 1.5 cm (a little over half an inch) thick.
3. Heat the grill pan over medium-high heat. A hot pan is essential for getting those fantastic, dark brown grill marks. A great way to test if the pan is ready is to flick a tiny drop of water onto it; if it sizzles and evaporates instantly, the pan is hot enough. There is no need to add oil to the pan, as halloumi has enough fat to prevent it from sticking once a crust has formed.
4. Carefully place the two halloumi slabs onto the hot grill pan. They should sizzle immediately. Let them cook undisturbed for 2-3 minutes. Resisting the urge to move them allows the grill marks to develop.
5. Using tongs, lift a corner to check the underside. Once you see well-defined, deep brown lines against a golden surface, it’s time to flip. Gently flip both pieces and cook for another 1-2 minutes on the other side. The cheese is done when it’s soft and heated through, with a crispy, golden-brown exterior.
6. Remove the grilled halloumi from the pan and immediately assemble the plate. Arrange the fresh, tossed salad on a plate and place the two pieces of warm halloumi in the foreground.

This dish is a perfect example of how simple ingredients can yield truly special results. The delicious harmony of the warm, savory halloumi paired with the fresh, zesty salad makes for a wonderfully satisfying and visually appealing meal.