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Grilled Halloumi with Honey & Herbs - A Simple, Savory-Sweet Appetizer

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Halloumi cheese (225–250 g block)
  • Honey (2–3 tablespoons, to taste)
  • Fresh herbs: mint, parsley, and/or oregano (a small handful, chopped)
  • Lemon (1 lemon for zest and juice)
  • Olive oil (1–2 tablespoons)
  • Freshly ground black pepper
  • Red pepper flakes (optional, for heat)
  • Sea salt (optional; use lightly since halloumi is salty)
  • Serving extras (optional): warm pita or crusty bread, arugula, cherry tomatoes, cucumbers, or toasted nuts

Method
 

  1. Prep the halloumi: Pat the block dry with paper towels. Slice into 1/3–1/2 inch slabs. Thicker slices are easier to grill without breaking.
  2. Heat your pan or grill: Use a cast-iron skillet, grill pan, or outdoor grill. Heat to medium-high and brush lightly with olive oil to prevent sticking.
  3. Mix your honey-herb topping: In a small bowl, stir together honey, the zest of half a lemon, and a squeeze of lemon juice. Add chopped herbs and a pinch of black pepper. If you like heat, add a pinch of red pepper flakes.
  4. Grill the halloumi: Lay the slices on the hot surface. Don’t move them for 1–2 minutes. Flip when the underside is golden with clear grill marks. Cook the second side for another 1–2 minutes. You’re aiming for a lightly browned exterior and a warm, bouncy center.
  5. Finish with honey and herbs: Transfer the hot halloumi to a plate. Spoon the honey-herb mixture over the top so it melts slightly. Add another squeeze of lemon if you like brightness.
  6. Taste and adjust: Crack on a bit more black pepper. Only add salt if it truly needs it—halloumi is naturally salty.
  7. Serve immediately: Pair with warm bread, a quick salad of arugula and tomatoes, or a simple side of grilled vegetables. Halloumi is best hot off the grill.