Equipment
Ingredients
relish
- 1 red onion, peeled and cut into 1 cm thick rounds
- 120 g roasted red peppers, drained and diced into 5 mm pieces
- 60 g kalamata olives, pitted and coarsely chopped
- 20 g capers, drained and rinsed
- 1 garlic, minced
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 10 g fresh flat-leaf parsley, finely chopped
- 4 g fresh oregano, finely chopped
- 10 ml lemon juice, freshly squeezed
- 1 g black pepper, coarsely cracked
cheese
- 250 g halloumi cheese, sliced into eight 1 cm thick slabs
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 392 kcal
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 1157 mg
- Potassium
- 182 mg
- Calcium
- 469 mg
- Iron
- 0.8 mg
- Magnesium
- 10 mg
- Phosphorus
- 19 mg
- Zinc
- 0.1 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 8 mg
- Water
- 42 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the 250 g of sliced halloumi slabs between paper towels and press gently to absorb all excess brine from the exterior surfaces.
Heat a dry cast-iron skillet over medium-high heat to 200°C (392°F).
Place the sliced red onion rounds in the hot, ungreased cast-iron skillet and char undisturbed for 3 to 4 minutes until the undersides develop dark, blistered grill marks.
Turn the onion rounds over using tongs and cook the second side for 2 to 3 minutes until slightly softened with prominent charred edges.
Transfer the charred onions onto a cutting board, let rest for 2 minutes to cool, and chop into rough 1 cm dice using a chef's knife.
In a mixing bowl, combine the diced charred onions, 120 g diced roasted red peppers, 60 g chopped kalamata olives, 20 g rinsed capers, 1 minced garlic clove, 45 ml extra virgin olive oil, 15 ml red wine vinegar, 10 g chopped fresh flat-leaf parsley, 4 g chopped fresh oregano, 10 ml lemon juice, and 1 g black pepper.
Set the relish aside at room temperature for 10 minutes to allow the charred onions and herbs to macerate in the acid and olive oil.
Wipe out the cast-iron skillet with paper towels, return it to medium-high heat at 190°C (375°F), and add 15 ml of olive oil, tilting to coat the bottom evenly.
Arrange the 8 dried halloumi slabs in the skillet in a single layer with space between each piece, and sear undisturbed for 2 to 3 minutes until a rich golden-brown crust forms on the bottom.
Flip the halloumi slabs using a spatula and sear the reverse side for 1 to 2 minutes until equally golden and the cheese softens to a pliable texture.
Transfer the hot seared halloumi slabs immediately onto a serving platter in an overlapping layer and spoon the prepared charred onion and pepper relish evenly over the top.
Chef's Notes
- Halloumi owes its high melting point to the traditional process of heating the curds in hot whey prior to brining, which denatures proteins and allows the cheese to withstand high searing heat without puddling.
- Do not crowd the skillet when searing halloumi; leaving at least 2 cm between slabs allows steam to dissipate rapidly, guaranteeing a crisp, browned Maillard crust.
- Making the relish first allows the charred onions, sweet peppers, and briny capers to marinate in the vinegar and olive oil, developing complex acidity that cuts the rich dairy fat of the cheese.
- Halloumi begins to tighten and become tough once it cools below 50°C (122°F), so assemble your serving table and guests before putting the cheese into the skillet.
Storage
Refrigerator: 3 days — Store leftover relish and cooked cheese in separate airtight containers in the refrigerator at or below 4°C (40°F) promptly after serving.
Reheating: Reheat refrigerated halloumi in a dry skillet over medium heat at 180°C (356°F) for 1 to 2 minutes per side until thoroughly heated through to an internal temperature of at least 74°C (165°F). Serve immediately with room-temperature relish.
Troubleshooting
Halloumi releases milky liquid and boils rather than searing.
Cause: The cheese was not dried adequately with paper towels or the skillet was not hot enough before adding the cheese.
Fix: Tilt pan to pour off accumulated liquid, increase heat to high, and sear rapidly until crust forms.
Prevention: Thoroughly press the cheese dry to remove surface brine and ensure skillet reaches 190°C (375°F) before cooking.
Cheese becomes unpleasantly rubbery and tough.
Cause: The halloumi sat too long after cooking or was overcooked over low heat, allowing moisture to evacuate completely.
Fix: Warm the cheese briefly in a hot dry skillet for 30 seconds per side to re-soften before serving.
Prevention: Cook quickly over direct medium-high heat and serve immediately upon removing from the skillet.
The finished dish tastes excessively salty.
Cause: Capers were not rinsed, olives were overly brine-heavy, or table salt was mistakenly added to the relish.
Fix: Stir an additional 15 ml of extra virgin olive oil, 5 ml of lemon juice, and extra diced roasted peppers into the relish to dilute salinity.
Prevention: Rinse capers under cold water, omit added table salt from the relish, and rely on the natural salinity of the cheese.
Cultural Context
Halloumi is an iconic semi-hard, unripened cheese originating in Cyprus that has been integral to Greek and eastern Mediterranean meze culture for centuries. Traditionally produced from a blend of sheep and goat milk, it is celebrated for its squeaky bite and remarkable resilience against melting over hot coals or griddles. Served as part of a meze spread alongside charred vegetables, olives, and citrusy condiments, it encourages communal, leisurely dining.
