Halloumi Steaks


  • 1 (8 oz) block halloumi cheese
  • 2 tbsp olive oil
  • 1 lemon, cut into wedges
  • Fresh herbs (optional): mint, oregano, parsley, roughly chopped
  • Salt and freshly ground black pepper


  1. Slice the Cheese: Cut the halloumi block into thick slices, about ½ inch thick.
  2. Oil and Heat: Drizzle 1 tablespoon of olive oil over the halloumi slices and lightly brush or rub on both sides. Preheat your griddle to medium-high heat.
  3. Griddle Time: Place the halloumi slices on the hot griddle. Cook for 2-3 minutes per side, or until golden brown grill marks form and the cheese begins to soften.
  4. Flip and Finish: Flip the halloumi slices over and cook for an additional 2-3 minutes, until the other side is also golden.
  5. Season and Serve: Remove the halloumi from the griddle. Immediately squeeze lemon juice over the cheese. Sprinkle with chopped herbs (if using) and season with salt and pepper to taste. Serve with additional lemon wedges on the side.


  • Don't Overcrowd: Cook the halloumi in batches if needed to avoid lowering the griddle temperature too much.
  • Serving Idea: For a light meal, serve the halloumi over a bed of fresh greens, tomato, and cucumber with a drizzle of olive oil and balsamic vinegar.

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