Lemon Grilled Halloumi

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“If you haven't tried grilled halloumi then you haven't lived -- it is truly one of the best culinary delights I've tasted in recent years. Hot and crispy on the outside but melted and lovely on the inside. The lemon is a nice finishing touch and helps to soften the salty taste of the cheese.”
24hrs 10mins

Ingredients Nutrition


  1. Juice one of the lemons into a bowl big enough to hold the halloumi.
  2. Place the cheese in the bowl and pour in just enough water to cover the halloumi entirely.
  3. Cover tightly and place in the fridge overnight.
  4. Just before you want to serve the halloumi, place a non-stick frying pan over a medium-high heat.
  5. When the pan is quite hot, place the halloumi in the pan and cook for about 30 seconds or until sealed and golden.
  6. Flip the cheese and cook for another minute on the other side.
  7. Transfer the cooked cheese to a platter and when you are all done, roughly chop the second lemon into small pieces.
  8. Sear the lemon pieces in the frying pan and then scatter over the halloumi.
  9. You could also add a sprinkling of your favourite fresh herbs, before serving as is or over a bed of baby lettuce leaves.

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