Whole Grilled Halloumi with Stone Fruit and Pistachios
Savor the perfect summer bite with this whole grilled halloumi!
Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer.
While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.
Why you’ll love this whole grilled halloumi
- Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
- Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
- Easy: Everything in this recipe happens on the grill!
What is halloumi cheese?
Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.
Ingredients needed
Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.
Extra-virgin olive oil: A must for the grill and in the cast-iron skillet
Honey: A touch of honey goes well with the saltiness of the halloumi.
Stone fruit: I like apricots or plums with this grilled halloumi.
Pistachios: Crunchy pistachios are lovely with stone fruits.
Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.
How to Make this Grilled Halloumi Recipe
Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.
Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side.
Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.
Serve: After about 10-12 minutes, remove from the grill. Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.
What to serve with grilled halloumi
As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.
As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak.
As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.
Tips & tricks for grilling halloumi
Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.
Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.
Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.
Why should I soak the halloumi in hot water?
You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.
How to make crostini to serve with this appetizer
To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
Substitutions and variations
Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.
Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.
Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.
How to store and reheat
Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula!
Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.
FAQs
No problem! My recommendation is to use a grill pan. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.
I don’t recommend using another type of cheese as this recipe is meant for halloumi; other cheeses will melt too much. You can however try my Easy Peach & Pecan Baked Brie that can also be made on the grill!
More Summer appetizers to make from the blog
- Easy Baked Feta Appetizer with Tomatoes and Peppers
- Whipped Ricotta with Honey Roasted Plums Appetizer
- Lemon and Fresh Basil Burrata Cheese Appetizer
Whole Grilled Halloumi with Stone Fruit and Pistachios
Ingredients
- 250-300 grams (8-10 oz) block of halloumi cheese
- 1 tbsp extra-virgin olive oil plus more for drizzling
- 6-8 large apricots (or 4 large plums), pitted and sliced
- 3 tbsp liquid honey
- zest from half a lemon
- 3-4 tbsp chopped pistachios
- pinch of chili flakes
- fresh mint and/or basil leaves
- baguette or other crusty bread for serving
Instructions
- To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
- While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
- After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
- In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
- Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
- Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
- Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves. Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
Notes
- How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
- If you don’t have pistachios, try toasted almonds or walnuts.
