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Halloumi grilled until charred and squeaky, finished with honey and watermelon. The Mykonian beach bar meze.
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ingredients
🧀 DAIRY
•
300g halloumi, sliced 1cm thick
🍉 PRODUCE
•
2 thick slices watermelon, cut into wedges (optional but traditional)
•
Fresh mint
•
🍯 FINISH
•
2 tbsp honey
•
1 tbsp extra-virgin olive oil
•
Juice of ½ lemon
•
Black pepper
Mykonos
Grilled Halloumi
Charred halloumi with lemon and fresh herbs.
Halloumi grilled until charred and squeaky, finished with honey and watermelon. The Mykonian beach bar meze.
Ingredients
🧀 DAIRY
— 300g halloumi, sliced 1cm thick
— 🍉 PRODUCE
— 2 thick slices watermelon, cut into wedges (optional but traditional)
— Fresh mint
🍯 FINISH
— 2 tbsp honey
— 1 tbsp extra-virgin olive oil
— Juice of ½ lemon
— Black pepper
Prep
🔪 PREP FIRST
— Slice halloumi 1cm thick.
— Pat dry.
— No salt needed — halloumi is very salty.
Method
STEP 1 — HEAT GRILL PAN
— Heat a grill pan or skillet to high heat.
— No oil — dry heat.
STEP 2 — GRILL
— Place halloumi slices on hot pan.
— Cook 2–3 minutes per side.
— You're looking for:
— Deep grill marks
— Golden-brown and slightly charred
— Squeaky when pressed
👉 Do NOT move until marks have formed.
STEP 3 — PLATE
— Transfer to a plate.
— Drizzle honey over.
— Squeeze lemon.
— Drizzle olive oil.
— Scatter fresh mint.
— Serve with watermelon wedges alongside.
Chef's Note: Halloumi must be served the moment it comes off the heat. It firms back up as it cools — still good, but not the same.