Crispy Halloumi with Charred Lemon & Red Chili Oil
Ingredients
- 10 ounceshalloumi (block or slices)
- 2lemon
- ½ teaspoonred chili flakes
- ¼ cupolive oil
- 3 clovesgarlic
- 1 tablespoonfresh thyme or oregano
- ¼ teaspoonfleur de sel or sea salt
- ⅛ teaspoonblack pepper
Prep
- 01
Mince 3 garlic cloves.
- 02
Cut lemon into halves.
Method
- 01
Slice halloumi into 1/4-inch thick slabs. Pat dry with paper towels and set aside.
- 02
Combine olive oil, minced garlic, red chili flakes, and dried thyme in a small saucepan over low heat. Warm for 2 to 3 minutes until fragrant, then remove from heat and let sit while you cook the halloumi.
- 03
Heat a large cast-iron or nonstick skillet over medium-high heat for 2 minutes until very hot.
- 04
Lay halloumi slices in the pan without crowding (work in batches if needed). Cook 2 to 3 minutes per side, until deep golden and crispy. Transfer to a plate.
- 05
Place lemon halves cut-side down in the same hot pan. Cook 2 to 3 minutes until blackened and caramelized.
- 06
Arrange crispy halloumi on a platter or plates. Drizzle generously with the warm chili oil (including the garlic slivers). Squeeze charred lemon juice over everything, sprinkle with sea salt and black pepper, and serve immediately while the halloumi is still warm and squeaky.
Spice Tips
The red chili flakes deliver warmth without overwhelming heat. To turn up the fire, increase flakes to 3/4 teaspoon or add a pinch of cayenne. For mellow spice, reduce flakes to 1/4 teaspoon. A tiny splash of balsamic vinegar in the chili oil adds depth.
For extra textural interest, serve with crusty bread or over a simple arugula salad dressed with lemon juice. The chili oil is the star—don't skip it.