- Appetizer
- Greek
- Mediterranean
- Grill
- Stovetop
Ingredients
- 16 oz
halloumi (two 8 oz blocks), patted dry, cut into 1/2-inch slabs
- 1 tbsp
olive oil, plus more for the grates
- 1/4 cup
honey
- 1/2 tsp
red pepper flakes
- 1 tsp
apple cider vinegar
- 1 tsp
dried oregano
- 1
lemon, cut into wedges
flaky sea salt, to taste (optional)
- Vegetarian
- Gluten-free
Contains milk (halloumi (two 8 oz blocks)).
Worked out from the ingredients.
Steps
- Step 1
Make the hot honey: combine the honey, red pepper flakes and vinegar in a small saucepan over low heat. Warm just until it loosens and smells fragrant, about 3 minutes, then take it off the heat and let it sit while you grill.
3 min
- 1/4 cup honey
- 1/2 tsp red pepper flakes
- 1 tsp apple cider vinegar
- Step 2
Heat a grill to medium-high (about 450°F). Scrub the grates clean and oil them well — halloumi sticks to a dirty or dry grate.
10 min · 450°F
- Step 3
Blot the halloumi slabs dry with paper towels, then brush both sides lightly with the olive oil. Dry cheese is what gives you clean grill marks.
2 min
- 16 oz halloumi (two 8 oz blocks)
- 1 tbsp olive oil
- Step 4
Lay the slabs on the grate and cook without moving them for 2 to 3 minutes, until deeply striped underneath and they release easily. Flip and grill 2 minutes more. The cheese should be browned and softened but still hold its shape — don't go past about 5 minutes total or it slumps.
5 min
- Step 5
Pile the halloumi on a platter. Drizzle the warm hot honey over the top, crumble the dried oregano between your fingers as you sprinkle it on, squeeze a lemon wedge hard over everything, and finish with flaky salt. Serve right away with the remaining lemon wedges, while the cheese is still warm and squeaky.
2 min
- 1 tsp dried oregano
- 1 lemon
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026