Lemon Halloumi

The answer is always cheese. This Food 52 recipe rocked–the marinade for the halloumi shined– and it’s always good to have a good vegetarian dish in your back pocket.


  • 1 garlic clove, crushed
  • 1 pinch sea salt flakes
  • 1 teaspoon crushed peppercorns
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 unwaxed lemons, very thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 block of halloumi cheese cut into slices about 1 ½ centimeters thick
  1. You will need a hot oven. Preheat the oven to about 200°C (or 400°F). Slice one lemon thinly. Using a pestle and mortar pound the garlic, pinch of salt, herbs, and the peppercorns – add olive oil, honey and lemon juice from the other lemon. Rub the cheese and lemon slices with the mixture. [I don’t own a mortar and pestle, so I just minced the garlic and then mixed everything. I thought the consistency was fine.]image
  2. Place it in an ovenproof dish, and let it color and caramelize uncovered for about 10 minutes. Remove and turn over to color the other side. [For me, the cheese never caramelized as the recipe suggests. So to get that charred, grilled look and taste, I seared it under a broiler until a good color (maybe 5 minutes?). However, I don’t know if broiling alone would heat the cheese all the way through, so I would still cook it at 400 degrees for a short time.] Serve lemon side up, sprinkled with the remaining dressing and pan juices drizzled over.

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