Cut the Halloumi PDO into even slices approximately 1–1.5 cm thick. Keeping the slices consistent helps them cook evenly and develop a uniform golden crust.
Heat a dry non-stick or griddle pan over high heat until properly hot. Halloumi does not require oil for grilling, although the surface can be brushed very lightly with extra virgin olive oil if desired.
Place the Halloumi directly onto the hot surface, leaving enough space between the slices. Cook for approximately 1–2 minutes without moving them, allowing a deep golden crust to develop.
Turn each slice once and cook the other side until equally golden. Avoid repeatedly turning or moving the Halloumi while it cooks.
Remove from the heat and serve immediately, while the exterior is golden and the centre retains its characteristic texture.
Finish simply with fresh lemon and herbs, and a light drizzle of Greek extra virgin olive oil if desired.
Masterclass Tip: High heat, short cooking time and immediate serving are the three keys to beautifully grilled Halloumi. Avoid overcrowding the pan, as this reduces the temperature and prevents proper browning.
