Recipe for: Grilled halloumi cheese with mint - photo 1
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Recipe for: Grilled halloumi cheese with mint

Appetizers Vegetarian Dishes 30 min Medium 7 wyświetleń ~47.12 PLN * - (0)
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Description

A modern appetizer: golden slices of halloumi cheese with distinct grill marks, served on fresh arugula with an aromatic mint-lemon dressing. The dish combines the saltiness of the cheese, refreshing mint, and the acidity of lemon, while an optional hint of honey breaks the contrast with sweetness. Perfect as a light appetizer for spring gatherings or as a starter before the main course. Aesthetic presentation: a green base of arugula, topped with 3–4 slices of halloumi with grilled edges, decorated with mint leaves and almond flakes. Quick, impressive, and easy to make at home.

Ingredients Used

Ingredients (9)

Servings:
4
  • Halloumi cheese 400 g
  • Arugula 120 g
  • Mint 15 g
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 20 ml
  • Almond 30 g
💰 Szacowany koszt dania: ~47.12 PLN (11.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the salad

1

Wash the arugula under running water and spin it dry in a salad spinner or spread it out on a clean towel and gently pat dry. Remove the tough stems, leaving only the tender leaves. Transfer the arugula to a large flat bowl or plate on which you will serve the dish.

Ingredients: Arugula
Use a salad spinner if you have one; if not, spread the leaves on a clean kitchen towel and gently pat dry. Do not dry too much – a little moisture will help the dressing stick.

Sauce

2

Prepare the mint-lemon sauce: pour 30 g of rapeseed oil (2 tablespoons) into a small bowl, add 50 g of lemon juice (about half a lemon), finely chopped leaves of mint from a 15 g bunch (drain and collect only the leaves), 3 g of salt, and 2 g of freshly ground pepper. Mix everything with a whisk or fork for 20–30 seconds until a uniform emulsion forms. Taste and adjust with a bit of salt or 5–10 g of honey if you want to balance the acidity (optional).

Ingredients: Rapeseed oil, Lemon, mint, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. Chop the mint very finely with a chef's knife or use kitchen scissors. If the sauce separates, add another tablespoon of oil and mix vigorously.

Grilling

3

Prepare a grill pan or grill. Heat the grill pan over medium-high heat for 3–4 minutes – it should be very hot. In the meantime, drain the halloumi cheese and dry it with paper towels. Cut the cheese into slices about 1 cm thick (each slice about 100 g). If the slices crumble, use a sharp knife and apply gentle pressure while cutting.

Ingredients: Halloumi cheese
The best is a cast iron grill pan or one with ridges; you can also use an electric grill. Use tongs to flip the slices so they don't break. Don't add too much fat – the cheese has its own moisture.
4

Place the halloumi slices on a well-heated skillet in a single layer and fry for 2–3 minutes without moving them, until dark golden stripes appear. Flip the slices with tongs and fry for another 1.5–2 minutes on the other side. The slices are ready when they have clear grill marks, the edges are slightly caramelized, and the center remains firm — the cheese should not melt.

Ingredients: Halloumi cheese
Do not fry for too long, as the cheese will become rubbery; the time depends on the temperature of the pan. If you are using an outdoor grill, check after 1.5 minutes and adjust the time.

Toasting almonds

5

If you are using almonds, heat a small dry skillet over medium heat and add 30 g of almonds (sliced or blanched). Toast for 2–3 minutes, stirring with a wooden spoon, until the almonds are golden and fragrant. Transfer to a plate to prevent burning.

Ingredients: almond
The pan must be dry. Watch the almonds closely, as they can burn quickly — remove them immediately when they start to darken.

Assembly and serving

6

On a plate with arugula, evenly arrange the leaves, drizzle with a small amount of sauce (leave some sauce for drizzling over the cheese). Place 3–4 slices of hot halloumi on the arugula per serving. Gently drizzle additional sauce over the cheese (about 5–10 g per serving). Sprinkle with toasted almonds and fresh mint leaves. If you have it, thinly slice a few lemon wedges and serve as a decoration.

Ingredients: Arugula, Halloumi cheese, mint, Honey, almond
Use a large flat plate for an impressive presentation. Serve the cheese immediately after grilling, as it loses its elasticity when it cools down.

Final seasoning

7

Finally, check the taste: add a pinch of freshly ground pepper, and optionally a drop of honey on the cheese for a sweet-salty contrast. Serve immediately while the cheese is still warm.

Ingredients: Black pepper, Honey, Lemon
If the cheese seems very salty, serve with more arugula and additional lemon juice to balance the saltiness.

Fun Fact

💡

Halloumi comes from Cyprus and is traditionally made from a mixture of sheep's and goat's milk; its high melting point makes it perfect for grilling without melting.

Best for

wiosenne spotkanie towarzyskie lekka przystawka przed obiadem miejska kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve hot on a bed of cold arugula for a temperature contrast. Serve with a slice of crispy bread or grilled vegetables. You can add thin slices of young cucumber for freshness.

🥡 Storage

It is not recommended to store grilled cheese for a long time — it is best to eat it within 2 hours. If you need to store it, cool it in the refrigerator for up to 24 hours, keep it in an airtight container, and reheat briefly in a pan over medium heat (about 1–2 minutes on each side). Store the sauce separately for up to 3 days in the refrigerator.

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