Grilled Halloumi with Lemon and Za'atar
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
About this dish
Salty, squeaky halloumi takes on deep char lines from a hot griddle in minutes, then gets a bright lift from lemon, earthy za'atar and a scatter of pomegranate seeds. Serve it straight from the pan with warm pitta for scooping up every golden slice.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- Za'atar Spice Blend2 tbspstart 12 minutes aheadMake your own
- Pita Bread4start 1 hour aheadMake your own
Ingredients
Fresh Produce
- Fresh Mintleaves torn, to serve10 g
- Pomegranate seedsto serve40 g
Dairy & Eggs
- Halloumisliced into 1cm-thick slabs450 g
Dried Goods
- Pitta breadwarmed, to serve4
Spices & Seasonings
- Za'atar2 tbsp
- Black pepperfreshly ground1 pinch
Oils & Condiments
- Extra-virgin olive oilplus extra for brushing3 tbsp
- Lemon juicefreshly squeezed2 tbsp
Utensils
- Griddle pan
- Mixing bowl
Method
Slice the halloumi into 1cm-thick slabs and pat dry with kitchen paper.
Whisk the olive oil, lemon juice and black pepper in a small bowl to make the dressing.
Heat a griddle pan over a high heat until smoking hot.
Brush the halloumi slabs with olive oil and griddle for 2 minutes on each side, until deep golden char lines appear.
Transfer the halloumi to a serving plate and drizzle over the lemon dressing.
Scatter over the za'atar, mint leaves and pomegranate seeds.
Serve immediately with the warmed pitta bread.