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Grilled halloumi cheese is a delightful dish that brings bold flavors and a satisfying texture to your table. This recipe features perfectly grilled slices of halloumi, topped with a creamy garlic sauce and garnished with briny olives and fresh herbs. It’s an easy weeknight dinner that will impress your taste buds and leave you craving more!
Why You’ll Love This Recipe
This grilled halloumi recipe is perfect for those who love Mediterranean flavors and hearty vegetarian meals. It’s quick to prepare, packed with flavor, and makes a stunning presentation.
- Quick and Easy: Ready in under 30 minutes!
- Flavor Explosion: The combination of creamy garlic sauce and grilled halloumi is irresistible.
- Versatile: Perfect as a main course or a side dish.
- Fresh Ingredients: Utilizes fresh herbs and olives for a vibrant finish.
Ingredients
- 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup green olives, pitted and sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Cherry tomatoes, for garnish (optional)
How to Make Grilled Halloumi with Creamy Sauce
- Preheat your grill or grill pan over medium-high heat.
- Brush both sides of the halloumi slices with olive oil and season with salt and pepper.
- Place the halloumi on the grill and cook for 3-4 minutes on each side, until golden brown and slightly charred.
- While the cheese is grilling, prepare the creamy garlic sauce. In a small saucepan over medium heat, combine the heavy cream and minced garlic.
- Simmer the mixture for about 5 minutes, stirring frequently, until slightly thickened. Season with salt and pepper to taste.
- Once the halloumi is done, remove it from the grill and place it on a serving platter.
- Drizzle the creamy garlic sauce over the grilled halloumi and sprinkle with sliced green olives, parsley, and dill.
- Garnish with cherry tomatoes if desired, and serve immediately.
Tips for the Best Results
- Make sure to use medium-high heat for grilling to achieve that perfect char without melting the cheese completely.
- Don’t skip the resting time after grilling; it allows the flavors to meld.
- Adjust the garlic in the sauce according to your preference for a milder or stronger flavor.
Easy Variations
- Swap out the green olives for Kalamata olives for a different flavor profile.
- Add a squeeze of lemon juice to the creamy sauce for a zesty kick.
- Top with roasted red peppers or sun-dried tomatoes for extra color and taste.
What to Serve With It
- A fresh Mediterranean salad with cucumbers, tomatoes, and feta cheese.
- Warm pita bread or crusty bread for dipping in the creamy sauce.
- Grilled vegetables like zucchini or bell peppers for a complete meal.
Storage and Reheating
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Grilled halloumi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, but be cautious not to overcook the cheese, as it can become rubbery.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Ingredients:
- 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup green olives, pitted and sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Cherry tomatoes, for garnish (optional)
Instructions:
- Preheat your grill or grill pan over medium-high heat.
- Brush both sides of the halloumi slices with olive oil and season with salt and pepper.
- Place the halloumi on the grill and cook for 3-4 minutes on each side, until golden brown and slightly charred.
- In a small saucepan over medium heat, combine the heavy cream and minced garlic. Simmer for about 5 minutes, stirring frequently.
- Remove the halloumi from the grill and place it on a serving platter.
- Drizzle the creamy garlic sauce over the grilled halloumi and sprinkle with olives, parsley, and dill.
- Garnish with cherry tomatoes if desired, and serve immediately.
Notes: Grilled halloumi is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently to maintain texture.
