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Grilled Marinated Halloumi

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200g(ish) packet of halloumi
1 small garlic clove, chopped
Generous pinch of dried oregano
Grated zest of lemon
Generous pinch of chilli flakes
Extra-virgin olive oil


Serves: 2


Cut the cheese into 8 slices they should each be just under a centimetre thick and lay them out in a dish, preferably in a single layer. Sprinkle the garlic, oregano, lemon zest and chilli flakes over the cheese, then drizzle over just enough olive oil to enable you to ensure all the surfaces of the cheese are covered. Cover with cling film and store in the fridge overnight. Next day, heat a griddle pan. Lift the cheese slices from the marinade, letting any excess oil drip off, and lay them on the griddle pan (or at least as many as will fit spaciously, you may have to cook in batches) and cook for a minute. Using a spatula, turn the cheese slices round carefully by 90°and cook for a further minute. Do this with care as the cheese likes to test the griddle cook and will attempt to leave its desirable griddle markings attached to the pan. Again using a spatula, lift the pieces of cheese and turn them over to cook the other sides for a further minute or two. Lift from the grill and serve while still hot, with the nicely cross-hatched markings uppermost, of course.

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