Spiced Grilled Halloumi

By Ali Slagle

Published June 27, 2021

  • Grill-marked slabs of halloumi sit atop a bed of sliced tomatoes on a platter, dusted with spices and served with flatbread.
    Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
20 minutes, plus grill heating
Rating
4(937)
Comments
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The play between salty, hot cheese and sweet, juicy tomatoes is what makes this dish sizzle. Halloumi is a springy Cypriot cheese that bronzes when hit with intense heat, but you must pat it dry before grilling. Pile the singed cheese atop sliced tomatoes, which are seasoned here with salt and olive oil to concentrate their flavor. The salt will also extract water from the tomatoes, creating a light dressing. Finally, for texture, everything is sprinkled with a combination of crushed coriander and cumin seeds, red-pepper flakes and a touch of sugar. (You could also use a store-bought or homemade dukkah if you have it on hand.) Serve with grilled bread or pita, or embellish with herbs, cucumbers, grilled peppers, lentils, beans or grains.

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Ingredients

Yield:4 servings

  • 2 pounds ripe tomatoes (any variety), sliced ½-inch thick

  • Kosher salt

  • Extra-virgin olive oil

  • 1 (8- to 9-ounce) package halloumi, sliced ¼- to ⅓-inch thick

  • 1 teaspoon coriander seeds

  • 1 teaspoon cumin seeds

  • ¼ teaspoon red-pepper flakes, plus more as needed

  • ¼ teaspoon granulated or Demerara sugar, plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 54 milligrams cholesterol; 239 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 3 grams fiber; 699 milligrams sodium; 11 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking.

  2. Step 2

    While the grill is heating, arrange the tomatoes on a platter with an edge to prevent leaking and season with ½ teaspoon salt. Drizzle with olive oil. Set aside. Pat halloumi dry and drizzle with olive oil to coat on both sides. Set aside.

  3. Step 3

    In a small skillet over medium-low heat, toast the coriander seeds, cumin seeds and red-pepper flakes, shaking often, until fragrant, 1 to 2 minutes. Transfer to a cutting board and smash with the side of your knife until cracked. (You can also do this with a mortar and pestle.) Transfer to a small bowl, add the sugar, and rub with your fingers to further crush the seeds.

  4. Step 4

    When you’re ready to grill, take the halloumi, tomatoes, seeds, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the cheese over the flame, flipping halfway through, until well browned and it releases easily from the gates, 4 to 6 minutes total. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) If the cheese sticks to the grates, give it another minute on the heat. Transfer the cheese to the tomatoes, then sprinkle with the seeds. Season to taste with more red-pepper flakes, sugar and olive oil.

Tip

  • Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

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Ratings

4 out of 5
937 user ratings
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Comments

zacko

Or you can sear the halloumi on a nonstick pan.

Mr. Arns

Make sure you have halloumi made from sheep's milk or a mix of sheep and goat milk. Cow's milk halloumi isn't as good.

lee

This was so simple and so delicious. Just watch the time on the grill. Halloumi cooks rather fast. Spice mixture was a nice textural contrast. I had some soft Greek pita which I grilled for a few minutes and served with some olives scattered on the tomatoes. Nice summer dinner. I imagined I was in Greece (but was in Toronto during a thunder storm).

chefsacky

This was great. I used a garlic-lemon zest olive oil and finely chopped oregano and lemon thyme instead of the suggested seeds (it’s what I had fresh from the garden). Served with rice and grilled shrimp for an easy dinner

quaas

Very nice. Added some roasted broccoli on the side.

Naomi G

Absolutely delicious. I added zucchini sautéed in olive oil, salt & pepper and sliced red onions which provided a nice kick.

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