Halloumi

Instructions

1. 1 Remove the halloumi from its packaging and pat completely dry with paper towels. Cut the block into slices approximately one centimetre thick. Removing excess moisture is essential because it prevents the cheese from steaming instead of developing a proper golden crust on the grill.
2. 2 Preheat a cast-iron grill pan or outdoor grill to high heat for at least five minutes. The surface must be very hot so the halloumi develops char marks quickly before the inside melts too much. Brush the grill surface lightly with a thin film of olive oil.
3. 3 Brush both sides of each halloumi slice lightly with olive oil and sprinkle with dried oregano and black pepper. Place the slices on the hot grill and cook without moving for two minutes until distinct golden-brown grill marks form on the underside.
4. 4 Flip each slice carefully using a thin spatula and grill the second side for another two minutes until equally golden with charred stripes. The cheese should be crispy and caramelized on the outside while remaining soft, squeaky, and slightly molten in the centre.
5. 5 Transfer the grilled halloumi immediately to a serving platter while still hot. Squeeze fresh lemon juice over the slices and drizzle with a finishing touch of extra virgin olive oil. The acid from the lemon cuts through the richness of the cheese beautifully.
6. 6 Arrange the sliced tomato and cucumber alongside the grilled halloumi. Scatter fresh mint leaves over the platter for a burst of colour and freshness. Serve immediately with warm pita bread and lemon wedges, as halloumi is best eaten within minutes of grilling before it firms up and becomes rubbery.