Grilled Halloumi, Saturday Sauce & Za'atar
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Every time summer approaches I get excited about grilling halloumi and creating that crispy, charred exterior while enjoying the gooey, salty interior of this cheese. In this dish, Saturday Sauce perfectly compliments those notes with acid and heat, creating a delicious bite and a dish that is super easy to make.
Serves 2
INGREDIENTS
- 1–2 Tbsp. neutral cooking oil
- 8 oz. halloumi cheese, sliced approx. 1/2 in. thick
- 16 oz. Saturday Sauce
- 1–2 Tbsp. za’atar in extra virgin olive oil (store-bought or homemade with 1:2 ratio za’atar to extra virgin olive oil)
- 1/4 cup fresh parsley, chopped
DIRECTIONS
- Heat your grill, grill pan, or griddle over high heat. If using a grill pan or griddle, grease the surface directly with oil. If using a grill, rub the slices of halloumi with oil.
- Once your cooking surface is very hot, add the sliced halloumi and grill for about 3 minutes per side, or until charred.
- While the halloumi is grilling, heat your Saturday Sauce in a pot until warm. Spoon the sauce onto your serving plate to form a base. Top with the grilled halloumi slices.
- Drizzle with the za’atar and extra virgin olive oil mixture, and finish with chopped fresh parsley.
- Serve with crusty bread, such as sourdough olive bread, to mop up the sauce and enjoy with the grilled halloumi.
TIPS & TRICKS
- You can also pan-fry or air-fry your halloumi, though you won’t get the same grill marks.
- Avoid flipping the halloumi before the 3-minute mark, as the cheese will likely stick until the underside is properly charred.