Grilled haloumi

Grilled haloumi, aka 'squeaky cheese', is as at home on a breakfast plate or mezze platter as it is as a meat substitute in a burger or kebab.

Grilled halloumi. Credit: One World Kitchen

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 250 g haloumi, drained and sliced into rectangular slabs
• 2 tbsp olive oil
• ½ lemon, juiced
• 2 tbsp toasted sesame seeds
• Chopped fresh parsley, to garnish

Instructions

1. Heat a grill over medium-high heat. Toss haloumi in one tablespoon olive oil.
2. Place haloumi on grill and cook on both sides until golden brown. Remove from heat and put into a bowl. 
3. Squeeze lemon juice into bowl, add remaining tablespoon of olive oil, and add sesame seeds. Toss to coat.
4. Turn out onto platter and sprinkle with chopped parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.