Grilled Halloumi Cheese Steak (Printer-friendly)

Thick slices of halloumi grilled until golden, topped with charred vegetables and fresh herbs. Vegetarian, gluten-free, and ready in 25 minutes.

# What You'll Need:

→ Cheese

01 - 400 g halloumi cheese, sliced into 1/2 inch thick steaks

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 small zucchini, sliced into rounds
05 - 1 small red onion, sliced into wedges
06 - 1 cup cherry tomatoes, halved

→ Marinade & Dressing

07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp fresh parsley, chopped
13 - Lemon wedges, for serving

# How To Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add the bell peppers, zucchini, and red onion; toss to coat.
03 - Grill the vegetables for 3-5 minutes per side, or until tender and lightly charred. Remove and set aside.
04 - Place the halloumi slices on the grill. Grill for 2-3 minutes per side until golden and grill-marked.
05 - Arrange the grilled halloumi steaks on a serving platter. Top with the grilled vegetables and scatter cherry tomatoes over the top.
06 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Halloumi doesn't melt into a puddle, it holds its shape and develops the most satisfying golden crust that squeaks against your teeth.
  • It's filling enough to anchor a meal but light enough that you don't feel weighed down afterward, especially on warm evenings.
  • You can have everything prepped, grilled, and plated in under half an hour, which feels like a small miracle on busy weeknights.
02 -
  • Pat the halloumi slices dry with a paper towel before grilling, or they'll steam instead of sear and you'll miss out on that crispy, golden crust.
  • Don't flip the vegetables too soon or they'll stick and tear, wait until they release naturally from the grill grates and you'll get perfect grill marks.
  • Serve this dish immediately while the halloumi is still warm and slightly soft, because once it cools completely it turns rubbery and loses that magical texture.
03 -
  • Invest in a good pair of long-handled tongs because flipping halloumi and vegetables on a hot grill with short tongs is a fast way to burn your knuckles.
  • If your grill grates aren't perfectly clean, the halloumi will stick and tear, so give them a quick brush before you start cooking.
  • Taste your halloumi before seasoning the dish because some brands are much saltier than others, and you may not need any additional salt at all.
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