pan fried halloumi cheese

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Intensity Level: Easy. Perfect for beginners! This recipe requires minimal technique but delivers maximum flavor and impressive results. It’s a fast, foolproof dish ideal for a quick lunch, appetizer, or light dinner.

Servings: 2

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A Note from the Kitchen

Crispy, golden, and squeaky-happy on the inside, pan-fried halloumi is a revelation. This Cypriot cheese holds its shape beautifully under heat, transforming into a salty, savory masterpiece in minutes. Paired with a bright lemon-herb drizzle and a simple, refreshing salad, this recipe celebrates bold textures and Mediterranean flavors. It’s vegetarian, naturally gluten-free, and endlessly versatile.

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Ingredients

For the Pan-Fried Halloumi:

• 8 oz (225g) block of halloumi cheese

• 1 tablespoon olive oil (or a neutral oil like avocado)

For the Lemon-Herb Drizzle:

• 2 tablespoons extra virgin olive oil

• Zest and juice of 1/2 a medium lemon (about 1 tbsp juice)

• 1 tablespoon fresh mint, finely chopped

• 1 tablespoon fresh parsley, finely chopped

• 1/2 teaspoon dried oregano (or 1 tsp fresh)

• Freshly cracked black pepper, to taste

For the Mediterranean Salad:

• 1 cup cherry tomatoes, halved

• 1/2 a medium cucumber, diced

• 1/4 small red onion, very thinly sliced

• A handful of pitted Kalamata olives

• A pinch of flaky sea salt (like Maldon)

For Serving (Optional):

• Warm pita bread or crusty baguette

• A drizzle of honey or fig jam for contrast

• Chili flakes

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Equipment

• Non-stick or well-seasoned cast-iron skillet

• Paper towels

• Small mixing bowl and whisk

• Cutting board & sharp knife

• Microplane or fine grater (for lemon zest)

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Instructions

Step 1: Prepare the Halloumi & Salad

1. Slice the Cheese: Remove the halloumi from its brine and pat it completely dry with paper towels. This is crucial for a good sear. Slice the block into 1/2-inch thick slices (you should get about 6-8 slices).

2. Make the Drizzle: In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped mint, parsley, oregano, and black pepper. Set aside to let the flavors meld.

3. Assemble the Salad: In your serving bowls or a shared platter, combine the cherry tomatoes, diced cucumber, sliced red onion, and olives. Sprinkle lightly with a pinch of flaky salt. Do not dress yet.

Step 2: Pan-Fry the Halloumi

1. Heat the Pan: Place your skillet over medium-high heat. Add the 1 tablespoon of olive oil and let it heat until shimmering but not smoking.

2. Cook to Golden Perfection: Carefully add the halloumi slices in a single layer, ensuring they aren’t crowded. Cook undisturbed for 2-3 minutes, until a deep golden-brown crust forms on the bottom.

3. Flip and Repeat: Using a thin spatula, flip each slice. Cook for another 2-3 minutes until the second side is equally golden and the edges are crisped. The cheese will be soft but will not melt into a pool.

Step 3: Assemble and Serve

1. Plate Immediately: Transfer the hot halloumi slices directly onto the bed of prepared salad. The residual heat will slightly warm the vegetables.

2. Drizzle and Finish: Generously spoon the lemon-herb drizzle over the halloumi and salad.

3. Final Touches: Serve immediately while the halloumi is hot and crispy. Offer with warm pita bread on the side. For a sweet-savory twist, add a small drizzle of honey or a dollop of fig jam.

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Chef’s Tips & Variations

• No Stick, No Problem: If you don’t have a non-stick skillet, ensure your pan is fully heated before adding the oil and cheese. A well-seasoned cast iron works excellently.

• Don’t Move It! Resist the urge to move the cheese around in the pan before it has formed its crust. Patience is key to that perfect sear.

• Flavor Twists: Add a pinch of chili flakes to the drizzle, or sprinkle za’atar over the finished dish. A teaspoon of capers in the salad adds a lovely briny pop.

• Make it a Meal: Add a can of drained chickpeas to the salad, or serve the halloumi over a bed of cooked quinoa or farro.

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Nutrition Information (Per Serving, approximate, includes salad and drizzle, without bread)

• Calories: 480 kcal

• Total Fat: 42g | Saturated Fat: 18g

• Cholesterol: 80mg

• Sodium: 1150mg

• Total Carbohydrates: 9g | Dietary Fiber: 2g | Sugars: 5g

• Protein: 22g

Note on Nutrition: Halloumi is a higher-sodium cheese due to its brine, so this dish is naturally saltier. The salad and lemon juice help balance this. Sodium content can vary by brand. The high protein and fat content make this a satisfying, energy-sustaining dish. For a lower-sodium option, look for reduced-salt halloumi or soak the slices in cold water for 10 minutes before patting dry and cooking.