Here’s a simple and delicious pan-fried halloumi recipe—crispy on the outside, soft and salty on the inside.
Ingredients (serves 2–3)
- 200–250 g halloumi cheese, cut into 1 cm thick slices
- 1–2 tsp olive oil (optional, the cheese itself releases some fat)
- Freshly ground black pepper (optional)
- Lemon wedges, for serving
- Fresh herbs (like mint or parsley), for garnish
Instructions
- Prepare the halloumi:
- Slice the halloumi into even 1 cm (½ inch) thick pieces.
- Pat dry with a paper towel to remove excess moisture—this helps it crisp better.
- Heat the pan:
- Place a non-stick or cast-iron skillet over medium heat.
- Add 1–2 tsp olive oil if using.
- Fry the halloumi:
- Place the slices in the hot pan.
- Fry for 2–3 minutes on each side, until golden brown and crisp.
- Avoid overcrowding; cook in batches if needed.
- Season and serve:
- Sprinkle lightly with black pepper. Halloumi is already salty, so no extra salt is usually needed.
- Serve immediately with lemon wedges for squeezing over the top.
- Garnish with fresh herbs for a fresh touch.
Serving ideas
- On top of a salad with cherry tomatoes, cucumbers, and olives.
- In a sandwich or wrap with roasted vegetables.
- Alongside grilled vegetables or flatbreads as a starter or side dish.
💡 Tip: Don’t overcook halloumi—it can become rubbery if fried too long. Golden crisp edges with a soft center is perfect.
If you want, I can also give a spicy herb-garlic version of pan-fried halloumi that’s packed with flavor—it’s a real crowd-pleaser. Do you want me to do that?
