Grilled haloumi

Grilled haloumi

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

I’ve only been to one Greek island, Mykonos, but I’ve been to many good Greek restaurants in Sydney, London and Melbourne, which has the third-largest Greek population outside Greece. But the best Greek experience I’ve ever had was when I was in Wellington, New Zealand. We went to the house of a Greek Cypriot family who put on a barbecue like nothing you have ever seen. Their son was a cheese-maker whose speciality was an authentic Cypriot haloumi cheese flecked with fresh mint, a traditional addition.

There is only one way to eat haloumi, and that is simply grilled on a hotplate and served with fresh lemon and mint. It’s a great way to get the hordes’ appetites started and kept at bay while you get on with the main show.

Ingredients

Quantity Ingredient
200g good-quality haloumi
1 tablespoon olive oil
2 tablespoons chopped mint
1 lemon, juiced

Method

  1. Prepare your barbecue hotplate or griddle pan for cooking over a medium–high heat.
  2. Cut the haloumi into flattish rectangles, about a finger thick.
  3. Pour the oil onto the hot griddle or barbecue hotplate. Cook the haloumi until golden and crispy on both sides.
  4. Remove to a plate and scatter with chopped mint and a squeeze of lemon juice.
  5. Serve hot.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again