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
1-2 Tbsp. Graza Grizzle Oil (or other 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 from Terranean or homemade with 1:2 ratio Za'atar to EVOO).
1/4 Cup Fresh Parsley, Chopped
- Heat your grill (pan, griddle, etc.). If using a grill pan or griddle, you can grease the pan directly with your oil. If using a grill, rub the slices of halloumi with oil. Once your surface is very hot, add your sliced halloumi and grill on each side for ~3 minutes per or until charred.
- Heat your Saturday Sauce by warming in a pot. Once warm, layer onto your serving plate as the base for your dish. Add your grilled halloumi slices on top. Drizzle with Za'atar & EVOO mixture and top with chopped fresh parsley. Serve with crusty bread like a sourdough olive bread to mop up sauce & top with grilled halloumi.
Tip & Tricks
- You can pan or air fry your Halloumi as well, however you will not get those same grill marks!
- Try to refrain from trying to flip your halloumi until you're at the 3 minute mark, as the cheese will likely stick if you attempt to flip before the side down is properly charred.