The cheese that melts is better off on toasts, but the cheese that doesn’t (but softens nicely) is amazing on the grill. We bet you’ll love this five-minute halloumi recipe. It’s got a bit salty and deep flavour that lends well with refreshing juicy orange segments and sweet bursts of pomegranate seeds. 

Don’t expect it to melt in your mouth though—it’s really chewy. While it takes a bit of a mozzarella-like texture, it won’t melt on your pan but will soften nicely and retain most of its shape. 

You can complement it in any number of ways. This chargrilled halloumi is perfect as a side dish or a meal in itself with warm, toasted or grilled bread.

Equipment

Ingredients

  • Two 250g blocks of halloumi, cut into 4-5 slices each
  • 4 small oranges
  • 100g pomegranate seeds
  • 4-5 tablespoons of pomegranate molasses
  • A handful of fresh mint leaves, rolled up and cut into thin ribbons
  • Olive oil

Instructions

  1. To prepare the oranges, use a sharp knife and remove a disc of peel from the top and bottom of each orange. Then slide the knife from top to base of the orange, cutting away strips of the peel as you do so. Cut each peeled orange into four thick, whole, round slices and brush each with some olive oil.
  2. Preheat the Le Creuset Toughened Non-Stick Grill Pan on a low to medium heat. When hot enough add the orange slices to the grill pan and cook until they blacken a little on each side.
  3. You may need to cook in batches so ensure the grill is brought back up to temperature each time as, if the surface temperature is not hot enough, the oranges may become too soft. Once charred, remove and set aside.
  4. Brush both sides of the halloumi with olive oil and, having brought the grill back up to temperature, add to the pan. Cook the halloumi for about a minute or so on each side until the char marks appear.
  5. Remove the halloumi and arrange on a platter along with the burnt orange pieces. Drizzle thinly with pomegranate molasses, scatter with pomegranate seeds and fresh mint and serve. A little harissa combined with oil and honey also makes a great alternative dressing.

Pro Tip: To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.

Recipe and image were adapted from Le Creuset.

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Chargrilled Halloumi with Orange and Pomegranate Recipe
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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

2 Replies to “Chargrilled Halloumi with Orange and Pomegranate Recipe”

  1. My husband want eat Halloumi orange with it is there another suggestion I can do normally I fry it and bread crumbs ? Thanks for you attention ! Appreciate to hear your lovely suggestion ‘s , !
    Regards
    Lucy Kent

    1. Hi there, Lucy! Yes, of course. Fried (or try oven-baked) halloumi sticks with bread crumbs is a great idea. We suggest you serve it with some chilli dipping sauce. It’ll be a huge hit 🙂

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