36min 4 ppl
Grilled Halloumi with Apples and Cider
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 26g
Carbs 22g
Fats 30g
About this dish
Sliced halloumi is seared hard in a dry pan until deeply golden, then finished in a quick reduction of dry cider and apple that glazes the cheese in a sweet-sharp sauce — the move that transforms squeaky grilled halloumi into something genuinely restaurant-worthy.
Allergy Info
Dairy, Gluten, Sulphites, Mustard, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Firm eating applessuch as Braeburn or Pink Lady, cored and sliced into 5mm rounds2 medium
- Fresh thymeleaves stripped2 sprigs
- Shallotfinely minced1 small
- Rocketto serve60 g
Dairy & Eggs
- Halloumisliced 1cm thick2 x 250g blocks
- Unsalted butter1 tbsp
Tins & Jars
- Dry cider300 ml
Dried Goods
- Toasted walnutsroughly chopped1 tbsp
Spices & Seasonings
- Black pepperfreshly ground to taste
Oils & Condiments
- Clear honey1 tbsp
- Wholegrain mustard1 tsp
- Olive oil1 tbsp
- Apple cider vinegar1 tsp
Utensils
- Large cast-iron skillet
Method
1
Slice the halloumi and apple, mince the shallot, strip the thyme leaves, and measure out the cider, honey, mustard, and vinegar. Pat the halloumi slices thoroughly dry with kitchen paper.
Approx. 5 minutes
2
Place a large heavy skillet or cast-iron pan over high heat until it begins to smoke. Add the olive oil, then lay the halloumi slices in a single layer without crowding.
Approx. 2 minutes
3
Sear the halloumi for 2 minutes without moving it, until the underside is a deep golden-brown crust, then flip and sear the second side for 2 minutes. Transfer to a warm plate.
Approx. 4 minutes
4
Reduce the heat to medium-high and add the apple slices to the same pan. Cook for 2 minutes until caramelised and golden on the underside, then flip and cook for a further 2 minutes. Transfer to the warm plate with the halloumi.
Approx. 4 minutes
5
Reduce the heat to medium and add the butter to the pan. Once foaming, add the shallot and thyme and cook for 2 minutes, stirring, until softened and fragrant.
Approx. 2 minutes
6
Pour in the cider and let it bubble vigorously for 5 minutes, scraping up any browned bits, until reduced by roughly half and slightly syrupy.
Approx. 5 minutes
7
Stir in the honey, mustard, and cider vinegar, then simmer for 2 minutes until the sauce coats the back of a spoon. Season with black pepper.
Approx. 2 minutes
8
Return the halloumi and apple to the pan and spoon the glaze over them. Warm through for 1 minute over low heat.
Approx. 1 minute
9
Arrange the rocket on plates, lay the glazed halloumi and apple on top, spoon over any remaining sauce, and scatter with toasted walnuts.
Approx. 2 minutes
