Grilled halloumi
Cyprus’s sheep’s and goat’s milk cheese, which browns on the griddle without melting. In the Troodos villages it’s eaten with watermelon in summer or with bread and tomato.
Ingredients
- 250 g halloumi
- 1 tablespoon of olive oil
- Dried mint or oregano
- Lemon
- Watermelon or tomato to go with it
How to make it at home
- Cut the halloumi into 1 cm slices.
- Heat a griddle or frying pan with a little oil.
- Brown the slices for 1–2 minutes on each side, until crusty.
- Sprinkle with mint or oregano and a few drops of lemon.
- Serve straight away, with watermelon or tomato.
The trick: Eat it hot: cold, it turns rubbery.