Grilled Halloumi With Honey, Lemon and Mint

Halloumi has become a grill favorite for a simple reason: it handles the heat better than most things and gives a quick payoff when you want something salty, warm and really good between the meat, fish and vegetables. But it has a downside too. Take it too far and it easily turns tough and stiff.

In this recipe we therefore work with a short grilling time, clear heat and a simple finish of honey, lemon and mint. That goes a long way. The result is grilling cheese that is still soft in the middle, with a toasted surface and just the right bounce.

What the Dish Is

This is both a recipe and an answer to a common search question: how do you grill halloumi so it turns out good and not rubbery? A hot grill, a quick flip and serving straight from the grate make a big difference.

The flavors lean Mediterranean, but the method is simple enough for any Swedish grill evening.

Why the Recipe Works

• You grill the halloumi briefly, which preserves the soft center.
• The lemon lightens up the saltiness of the cheese.
• The honey rounds off the surface without making the dish heavy or cloyingly sweet.
• Mint adds freshness that works both as a side and as a vegetarian main with a salad.

Recipe: Grilled Halloumi With Honey, Lemon and Mint

MetricUS

Jump to instructions

Ingredients

• 14 oz halloumi or grilling cheese
• 1 tbsp olive oil
• 1 lemon
• 1 ½ tbsp liquid honey
• 2 tbsp finely chopped mint
• ¼ tsp freshly ground black pepper
• 1 pinch chili flakes (optional)

Equipment

• Clean, well-heated grill
• Tongs or spatula
• Small dish for glazing and serving
• Zester or fine grater

Instructions

1. Slice the halloumi into pieces about ½–¾ in thick, or grill the whole block if you would rather cut it afterward. Lightly dry the surface with paper towels and brush with a little oil. Grate the outer zest from the lemon and mix it with the honey, mint and black pepper in a small bowl.
2. Prepare the grill for direct medium-high to high heat, about 430–465°F / 430-465 °F at the grate.
3. Place the halloumi on the grill and let it get color 2 min–3 min on the first side.
4. Flip carefully and grill another 1 min–2 min on the second side until the surface is golden and slightly crisp.
5. At the same time, grill the lemon halves cut side down 1 min–2 min so they caramelize lightly.
6. Plate the halloumi straight onto a dish, spoon over the honey mixture and squeeze over some grilled lemon. Top with extra mint and chili flakes if you like.

The important thing here is that everything is ready before the cheese goes on. Once the halloumi has color, you want to serve it right away, not start hunting for the lemon or herbs.

Temperatures and Times

Serving Tips

Serve the halloumi as a distinct side to grilled meat or fish, or build a whole dish with tomatoes, cucumber, roasted chickpeas and warm bread. It also goes very nicely next to asparagus, new potatoes or a tangy yogurt sauce.

If you want to build an all-green grill table, the halloumi goes nicely with grilled asparagus with lemon and parmesan and a grilled potato salad with capers and dill. That gives you saltiness, acidity and a bit more substance without the halloumi getting lost in the crowd.

Common Mistakes

• Grilling the halloumi too long until it turns tough in the middle.
• Putting it on a dirty or too cool grate, which gives poor color.
• Adding extra salt even though the cheese is already salty on its own.
• Letting it sit and cool for a long time before serving.

Variations

Swap the mint for oregano or basil if you like, or sprinkle over some finely chopped pistachio for more texture. If you want to make it more filling, you can serve the halloumi with grilled peaches or nectarines once summer is further along.

Storage and Leftovers

Grilled halloumi is best right away, but leftovers can be eaten cold in a salad the next day. Reheat it gently if you want to serve it again, but expect the texture to be firmer.

FAQ

How long should you grill halloumi?

Usually 2–3 minutes on the first side and 1–2 minutes on the other at 428–464°F / 430-465 °F is enough.

Why does halloumi get rubbery?

The most common cause is too long a grilling time, or heat that is too low, which makes the cheese dry out before it gets color.

Can I grill the whole block?

Yes, that works fine. It becomes a bit easier to handle, but you should still grill it briefly.

Does grilling cheese work as well as halloumi?

Yes, the method works for most firm grilling cheeses that hold their shape on the grate.

Can I prepare the honey and lemon in advance?

Yes, stir the mixture together ahead of time and spoon it on just before serving.