Lightly Fried Halloumi with Lemon-Herb Marinade

Halloumi is a Cypriot cheese that is made from a mixture of sheep's and goat's milk. It has a high melting point, which means that it can be grilled or fried without melting. This recipe for lightly fried halloumi with a lemon-herb marinade is a great way to enjoy this delicious cheese. The marinade adds a bright and flavorful touch to the halloumi, and the grilling gives it a slightly crispy exterior and a tender interior.

Halloumi is a cheese with a long and storied history. It is believed to have originated in Cyprus over 1,000 years ago, and it has been a staple of the Cypriot diet ever since. Halloumi is made from a mixture of sheep's and goat's milk, and it has a high melting point, which means that it can be grilled or fried without melting. This makes it a popular choice for dishes such as souvlaki and grilled cheese sandwiches.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 package of halloumi cheese, sliced into 1/2-inch thick rounds
• 1/2 cup of olive oil
• 1/4 cup of lemon juice
• 1 tablespoon of chopped fresh oregano
• 1 tablespoon of chopped fresh thyme
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. In a large bowl, combine the halloumi, olive oil, lemon juice, oregano, thyme, salt, and pepper.
2. Toss to coat.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.
4. Heat a grill or grill pan over medium heat.
5. Oil the grates.
6. Grill the halloumi for 2-3 minutes per side, or until grill marks appear and the cheese is golden brown.
7. Serve immediately.

Why It Works

• The high melting point of halloumi means that it can be grilled or fried without melting, which gives it a slightly crispy exterior and a tender interior.
• The lemon-herb marinade adds a bright and flavorful touch to the halloumi.
• Marinating the halloumi for at least 30 minutes allows the flavors to penetrate the cheese.