Entree: Cyprus – Halloumi Meze (Grilled Cypriot salted cheese served warm with lemon, olive oil and herbs)

Serving Size: 4

Approximate Time

Prep 5 min

Cook 6 min

Total 10 min

Ingredients

- 8 oz (225 g) halloumi cheese, one block
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling
- 1 lemon, juice and wedges — approx. 2 oz (60 g)
- 1 tsp (1 g) dried oregano
- 1/4 tsp (1 g) freshly ground black pepper
- Salt, if needed (halloumi is naturally salty so often not required)
- 1 cup (150 g) cherry tomatoes, halved
- 1 small cucumber, sliced — approx. 6 oz (170 g)
- 1/3 cup (50 g) pitted Kalamata olives
- Fresh mint or parsley leaves for garnish — small handful
- Warm pita bread or crusty bread, for serving (quantity as desired)

Instructions

1. Slice the halloumi block into 1/4–1/3-inch (6–8 mm) slices. Pat dry with paper towel to remove excess moisture.
2. Heat a heavy skillet or grill pan over medium-high heat. Brush both sides of the halloumi slices lightly with olive oil.
3. Place halloumi slices in the hot pan and cook without moving 2–3 minutes per side, until a deep golden-brown crust forms and the cheese is slightly softened but still holds shape.
4. Transfer grilled halloumi to a serving plate. While hot, sprinkle with dried oregano and freshly ground black pepper, and squeeze lemon juice over the top. Drizzle with a little more olive oil.
5. Arrange cherry tomatoes, cucumber slices and Kalamata olives around the cheese. Garnish with fresh mint or parsley and serve immediately with warm pita or crusty bread and lemon wedges.