Save The unmistakable sizzle of halloumi hitting a hot grill still transports me to that spontaneous dinner party I threw when the summer heat was almost unbearable. My air conditioning had broken that morning, so cooking indoors wasn't an option. Rummaging through my fridge, I discovered a forgotten block of halloumi and some farmers' market vegetables. What started as necessity became my signature dish—a grilled halloumi cheese steak that had everyone requesting the recipe.
Last summer, my neighbor Mark—a devoted carnivore who scoffed at vegetarian meals—wandered over while I was grilling these halloumi steaks. The aroma of charred cheese and balsamic-glazed vegetables caught his attention and he hovered nearby, trying to appear casual while eyeing my dinner prep. When I offered him a plate, he accepted reluctantly but ended up asking for seconds, then texting me three days later for the recipe. Sometimes the best converts come from the most unexpected places.
Ingredients
- 400g halloumi cheese: Look for blocks that feel springy rather than hard when pressed, and if possible, choose ones made with a mix of sheep and goat milk for the most authentic flavor profile.
- Bell peppers: The combination of red and yellow creates not just visual appeal but also a natural sweetness that balances the saltiness of the halloumi perfectly.
- Zucchini: Slice them slightly thicker than you might think—about 1 cm rounds—as they shrink considerably when grilled.
- Red onion: Cutting into wedges rather than rings helps them hold together on the grill and provides a more substantial bite in the final dish.
- Cherry tomatoes: These stay raw for a burst of fresh acidity that cuts through the richness of the cheese.
- Balsamic vinegar: Splurge on a good quality one if you can—the difference it makes in the final flavor is remarkable.
Instructions
- Prep your workspace:
- Preheat your grill to medium-high heat until you can hold your hand above it for only 3-4 seconds. While waiting, slice your halloumi into steaks about the thickness of your thumb—any thinner and they might fall apart.
- Create your marinade:
- Whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt and pepper in a bowl large enough to accommodate all your vegetables. The marinade should be deeply aromatic with garlic and herbs.
- Coat the vegetables:
- Toss your sliced peppers, zucchini and onion in the marinade, using your hands to ensure everything gets evenly coated. The oil helps prevent sticking and promotes those beautiful grill marks.
- Grill the vegetables:
- Arrange your vegetables on the hot grill, listening for that satisfying sizzle as they make contact. Flip them after 3-5 minutes when they develop nice char marks but still maintain some firmness.
- Grill the halloumi:
- Place halloumi slices directly on the grill grates with space between each piece. Watch them carefully—the transformation happens quickly as they develop golden crust while maintaining their shape.
- Assemble your masterpiece:
- Layer the grilled halloumi on a platter as your base, then arrange the charred vegetables on top like a colorful tapestry. Scatter the fresh cherry tomatoes over everything for bright pops of color and flavor.
- Final flourish:
- Sprinkle with chopped parsley and surround with lemon wedges for squeezing over just before eating. The citrus brightness wakes up all the flavors and cuts through the richness.
Save During a particularly hectic week last month, I prepared these halloumi steaks for my sister who was going through a tough breakup. We sat on my tiny balcony, the evening air still warm, sharing this meal without saying much at first. By the second glass of wine and halfway through her plate, she started talking, really talking, about her feelings. Something about the simple comfort of grilled cheese and vegetables seemed to create the space she needed to open up. Food has always been my language of care, and that night, this dish spoke volumes.
Make-Ahead Options
After numerous attempts at serving this dish at dinner parties, Ive discovered you can prep nearly everything in advance. The vegetables can be marinated up to eight hours ahead, developing even deeper flavors in the refrigerator. The halloumi can be sliced and stored between paper towels to absorb excess moisture. When guests arrive, all thats left is the actual grilling, which becomes part of the entertainment rather than behind-the-scenes stress.
Wine Pairing Suggestions
My brother-in-law, who fancies himself a wine connoisseur, once brought over three different bottles to sample with these halloumi steaks. The unanimous winner was a crisp, slightly acidic Sauvignon Blanc that complemented the saltiness of the cheese without overwhelming the vegetables. A chilled rosé with notes of watermelon and strawberry works beautifully too, especially when served on a warm evening. The slight fruitiness balances the savory char of the grilled components.
Variations and Substitutions
After making this recipe at least twenty times, Ive experimented with countless variations depending on whats available in my garden or at the market. On humid August evenings when the garden explodes with produce, I add thick slices of grilled eggplant for a meatier texture and smoky flavor. During spring, tender asparagus spears make a wonderful addition, requiring just a quick minute or two on the grill.
- For a heartier meal, serve the halloumi steaks on a bed of quinoa or farro dressed with lemon and herbs.
- If halloumi is unavailable, bread cheese or queso panela can work as substitutes, though they wont have quite the same chewy texture.
- For a more substantial meal, add a drizzle of pine nut or walnut pesto over the finished dish.
Save This grilled halloumi steak reminds me that the most memorable meals dont always need to be complicated or time-consuming. Sometimes the simplest combination of good ingredients, treated with respect and a little fire, creates something truly magical.
Recipe FAQs
- → Can I prepare this without a grill?
Absolutely! Use a grill pan on the stovetop over medium-high heat, or cook the halloumi and vegetables in a regular skillet. You can also broil them in the oven for 3-4 minutes per side.
- → Why doesn't halloumi melt when grilled?
Halloumi has a high melting point due to its unique preparation method and protein structure. This makes it perfect for grilling, frying, or baking while maintaining its shape and developing a delicious golden crust.
- → How do I prevent halloumi from becoming rubbery?
Avoid overcooking—grill for only 2-3 minutes per side until golden. Serve immediately while warm, as halloumi becomes chewier as it cools. Soaking slices in warm water for 10 minutes before grilling can also help maintain tenderness.
- → What can I serve alongside this dish?
Pair with warm pita bread, couscous, quinoa, or a fresh Mediterranean salad with arugula and cucumbers. It also works wonderfully in a wrap with hummus and mixed greens.
- → Can I make this ahead of time?
The vegetables can be marinated and grilled up to 2 hours ahead and kept at room temperature. Grill the halloumi just before serving for the best texture and flavor. Reheat vegetables gently if needed.
- → What other vegetables work well in this dish?
Try eggplant, mushrooms, asparagus, or artichoke hearts. Fennel and radicchio also add interesting flavors. Keep cooking times similar and ensure vegetables are cut to uniform thickness for even grilling.