Step by step

Method

4 steps

1. 1

   Pat 8–12 oz halloumi dry and slice into ½-inch slabs. Brush lightly with olive oil. Heat a grill pan, cast-iron skillet, or outdoor grill to medium-high. Cook halloumi 2–3 minutes per side until deep golden grill marks form and the cheese softens but still holds its shape — don't walk away; it goes from browned to tough if overcooked.

2. 2

   Meanwhile, make a quick plate salad: chopped cucumber, tomato, red onion, olives, and herbs with lemon, olive oil, and salt. Warm pita. Optional: a swoosh of hummus or yogurt on the plate.

3. 3

   Arrange hot halloumi over or beside the salad and hummus. Add lemon wedges.

4. 4

   Eat while the cheese is still warm and squeaky. You want browned, salty halloumi with cool crunchy veg — not rubbery cold cheese on a dry plate.