Grilled Halloumi with Preserved Lemon & Dukkah
Halloumi, a semi-hard, brined, goat and sheep milk’s cheese from Cyprus, truly shines when grilled or pan-fried to golden brown perfection.
This simple appetizer pairs halloumi with other classic ingredients from around the Mediterranean, including lemon, mint and Dukkah—a toasty blend of nuts, seeds and spices. The best part? This dish comes together in just 15 minutes.
Recipe, food styling and photography by Marshka Kiera
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- 1/2 small red onion, very thinly sliced
- 2 tablespoons preserved lemon, such as Robert Lambert Preserved Meyer Lemon, flesh removed and discarded, rind rinsed and minced
- Juice of 1/2 a lemon, (about 1 1/2 tablespoons)
- 1/2 cup fresh mint leaves, roughly chopped, plus extra leaves to serve
- 3 tablespoons extra virgin olive oil, divided
- 2 blocks halloumi cheese, (about 16 ounces), sliced into 1/2-inch slices
- 1 tablespoon KL Keller Foodways Dukkah
- Crusty bread, for serving
In a small bowl, combine the red onion, preserved lemon and lemon juice. Set aside.
Heat a large skillet or grill pan over medium heat. Add 1 tablespoon of olive oil and heat for another 30 seconds. Add the cheese in one layer, and cook, flipping once, until golden brown on both sides, about 1–2 minutes per side. If your pan is not large enough, you may need to do this in two batches. Transfer the cooked cheese to a warm serving plate.
To finish the dish, stir the mint and the remaining 2 tablespoons of olive oil into the reserved onion and lemon mixture. Spoon the sauce over the grilled halloumi slices and garnish with a sprinkling of Dukkah and additional mint. Serve warm with plenty of crusty bread.