For an extra layer of flavor, try adding a pinch of red pepper flakes to the oil while it's heating. Halloumi can be quite salty, so taste before adding any additional salt. If you don't have fresh lemon, bottled lemon juice can be used, but the flavor will be slightly less vibrant. This also works well on the grill! Just be sure to oil the grates well to prevent sticking.
Pan-Fried Halloumi
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING4 People
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VIEWS12
Golden-crusted halloumi, kissed with bright lemon and fragrant oregano, transforms into a delightful Mediterranean appetizer. Perfect enjoyed straight from the pan, with crusty bread to soak up the delectable, tangy juices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol49 mg
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Fiber1 g
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Protein14 g
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Saturated Fat9 g
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Sodium392 mg
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Sugar1 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet, heat olive oil over medium heat until shimmering. (2 minutes)
02
StepCarefully place the halloumi slices in the hot oil, ensuring they are not overcrowded. Cook until a deep golden-brown crust forms on the bottom, about 4 minutes. This is key for that delicious texture!
03
StepFlip the halloumi slices and cook the other side until equally golden and browned, about 3 minutes. The cheese should be softened but not melted.
04
StepPour the fresh lemon juice over the browned halloumi, allowing it to sizzle and reduce slightly in the pan. This adds a delightful tang and helps to deglaze the pan. (1 minute)
05
StepRemove the skillet from the heat and sprinkle generously with dried oregano. The aroma will be intoxicating!
06
StepServe immediately. This is best enjoyed hot, with crusty bread or alongside a fresh salad.
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Bridie Mcdermott
Jun 29, 2025This recipe is so simple yet so delicious! The lemon juice really brightens up the salty halloumi.
Keara Connelly
Jun 19, 2025My halloumi stuck to the pan a little. Next time I'll make sure the pan is really hot before adding the cheese.
Beryl Goodwin
Jun 18, 2025Perfect appetizer for a summer evening!
Chaya Johnston
Jun 17, 2025I added a sprinkle of za'atar along with the oregano - it was amazing!