Grilled halloumi with honey recipe

CLICK TO RATE
(291 ratings)

Grilled halloumi with honey is a quick and easy but irresistible vegetarian dish. This salty cheese with a sweet marinade packs a real flavour punch.

  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time5 mins plus marinating
Cooking Time5 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories487 Kcal24%
Sugar11.2 g12%
Fat36.9 g53%
Saturated Fat20.2 g101%
Salt3.38 gRow 4 - Cell 2
Protein27.1 g54%
Carbohydrates12.1 g5%
Salt3.38 gRow 7 - Cell 2

Grilled halloumi with honey is a quick and easy but irresistible vegetarian dish. Salty halloumi cheese works so well with the sweet marinade. The flavours complement each other to make sure each bite is packed with flavour. We've served our grilled halloumi with a simple salad of olives, tomato and red onion for a light and summery meal. Halloumi is a Cypriot cheese made from a mixture of goat's and sheep's milk. It has a firm and slightly elastic texture, meaning it holds its shape well when cooked, unlike many cheeses. It is popular in Middle Eastern cooking and its robust nature makes it an excellent vegetarian meat alternative. Halloumi has a salty flavour, especially if it has been stored in brine. Halloumi is delicious when simply grilled on the barbecue, but we've made it even more flavourful by marinating it first. Serve a vegetarian dish that everyone will love and make this grilled halloumi with honey.

Ingredients

  • 3tbsp extra virgin olive oil
  • 3tbsp runny honey
  • Large handful of oregano leaves, finely chopped
  • Zest and juice of 1 lemon
  • 2 x 225g blocks of halloumi cheese, cut into thick slices
  • Pitted olives, slices of tomato and red onion, to serve

WEIGHT CONVERTER

to

Method

  1. In a wide bowl, mix the oil, honey, oregano and lemon zest and juice, until smooth. Add the halloumi and set aside to marinate for 15 mins, or overnight, if possible.
  2. Heat a grill, or barbecue, to medium-high. Grill the halloumi for 3 mins or until browned and bubbling.
  3. Serve with the olives, slices of tomato and red onion, and drizzle over any leftover marinade.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies