This is a simple, yet sublime assembly of ingredients. I think I first had it with my 3 best friends from school when we stayed in a beautiful house by the sea on the West Coast of Ireland. We’d left the men and kids behind and we headed off for a weekend of laughter, ALOT of talking, and epic rainy walks. On the first night, we had a bbq at the end of the garden, over looking the nearby town and harbour and we created this halloumi dish. It sums up light summer evenings, laughter with friends and perhaps the odd bottle of Rose! We now enjoy it regularly as a nibble if we are having a bbq, or on a salad for lunch. I hope you enjoy it too!
Heat the griddle or bbq over a high heat until hot and smoking.
Drizzle the rapeseed oil lightly over the halloumi. When the griddle is hot, add the halloumi and cook for 3 minutes on either side.
The cooking type will vary depending on the halloumi and how much liquid it contains, but you can tell once it’s cooked as you will see the griddle marks on the cheese.
Flip carefully using a spatula (it may stick) and cook on the other side.
Remove from the griddle and place on a plate.
Squeeze over the lemon juice and sprinkle over the thyme.
DOWNLOAD OR PRINT RECIPE HERE.
There’s something interesting about halloumi… I can never quite put my finger on it. Perhaps it’s the quirky squeakiness when you chew it; or the full hit of salt that becomes fully addictive; or the beautiful crusts it forms on the griddle. Whatever it is, for some reason halloumi can be immensely satisfying.”