Fried Halloumi
Halloumi is the cheese that does not melt. That sounds like a limitation and is in fact its superpower: you can fry, grill or bake it and it keeps its shape, turning golden and crisp outside while staying firm and squeaky inside. It is the fastest route from fridge to hot, savoury snack.
Why halloumi does not melt
Halloumi is made with a technique — heating and pressing the curds, then brining — that gives it an unusually high melting point. That is why it can be cooked directly on a hot surface without collapsing.
Ingredients
- 1 block halloumi, sliced about 1 cm thick
- 1 tablespoon olive oil, or none at all for a dry pan
- Optional: lemon, honey, chilli flakes, fresh herbs, paprika
Method (pan)
- Pat the slices dry with kitchen paper. Moisture stops it browning.
- Heat a non-stick or heavy pan over medium heat. Add a little oil if you like.
- Fry the slices for 2–3 minutes per side, until golden and crisp.
- Serve immediately, with lemon, honey or chilli as you like.
Method (grill or air fryer)
Grill or air-fry at 200°C for about 8–10 minutes, turning once, until browned. The air fryer works especially well and uses less oil.
Salting: do it less than you think
Halloumi is brined and already salty. Taste a piece before you add any salt at all — in most cases you need none. A hit of acid (lemon) or sweetness (honey) balances it better than salt.
Serving ideas
- In a warm pita with salad and lemon
- Over a grain bowl or roasted vegetables
- Skewered with cherry tomatoes and courgette
- As a vegetarian bacon substitute in brunch dishes
Storage
Keep halloumi in its brine in the fridge and use within its date. Once opened, it stays good for a week or so submerged in brine. It can be frozen, though the texture suffers slightly. See our halloumi guide for the full story.
