Garden Mains · Cypriot
Grilled Halloumi with Crisp Greens, Cucumber and Lemon
Thick slices of halloumi hit a scorching grill pan until striped and squeaky-soft, then land on a cool bed of lettuce, cucumber, cherry tomatoes and carrot. A squeeze of lemon and a whisper of chili flakes cut through the salty cheese beautifully.
Test kitchen note: Pat the halloumi completely dry and do not oil the pan; oil the cheese instead, so the stripes come out crisp rather than greasy.
Method 6 steps
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Pat the halloumi slices dry with paper towels and brush them lightly with 1 tablespoon of the olive oil.
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Whisk the remaining oil with the lemon juice, a pinch of salt and plenty of black pepper.
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Toss the lettuce, cucumber, tomatoes and carrot with most of the dressing and spread them on two plates.
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Heat a ridged grill pan over high heat until smoking. Lay in the halloumi and cook 2 minutes per side, until deep grill marks form and the cheese softens.
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Arrange the hot halloumi over the salad, spoon over the last of the dressing and scatter a few chili flakes over the plate.
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Add a lemon wedge and the rosemary sprig and serve right away, while the cheese is still warm.
That is the whole pie. Enjoy every slice.
Pairs well with
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