Grilled haloumi

Haloumi is a salty, stretched-curd Cypriot cheese available at delicatessens and most supermarkets. Serve on it's own with fresh lemon juice, or in this pumpkin, spinach and haloumi salad.

  • 10 mins cooking
  • Serves 8
  • Print


Grilled haloumi
  • 1 tablespoon olive oil
  • 400 gram haloumi, sliced thinly
  • 2 tablespoon drained pickled green chillies
  • 1 lemon (140g), cut into wedges
  • 125 gram black olives
  • 125 gram green olives


Grilled haloumi
  • 1
    Heat oil in large frying pan; cook cheese, in batches, until browned lightly.
  • 2
    Arrange cheese on serving platter with chillies, lemon and olives. Serve with pitta, if desired.

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