Harissa-Seared Halloumi with Charred Citrus and Crispy Garlic
Ingredients
- 1 poundhalloumi cheese (block or thick slices)
- 2 tablespoonharissa paste
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- 1lime
- ¼ teaspoonred pepper flakes
- 1 teaspoonhoney
- ¼ cupfresh cilantro or parsley
Prep
- 01
Slice the halloumi into 1/3-inch-thick pieces or batons.
- 02
Mince or slice 4 garlic cloves.
- 03
Halve 1 lemon and 1 lime.
Method
- 01
Cut the halloumi into 1/3-inch-thick slices or batons. Pat them dry with a paper towel.
- 02
In a small bowl, mix the harissa paste with 1 tablespoon olive oil to loosen it. Set aside.
- 03
Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon olive oil and the garlic cloves. Cook for 1 to 2 minutes, stirring often, until the garlic turns golden and fragrant. Transfer to a small plate.
- 04
Add the remaining 1 tablespoon olive oil to the skillet. Place the halloumi slices in a single layer and sear for 2 to 3 minutes per side, until golden and crispy.
- 05
Brush or spoon the harissa mixture over the halloumi while it's still in the pan. Turn the pieces to coat, then push to the side of the skillet.
- 06
Halve the lemon and lime and place them cut-side down in the skillet. Char for 1 to 2 minutes until caramelized.
- 07
Transfer the halloumi to a serving plate. Squeeze the charred citrus over it, sprinkle with the crispy garlic, a pinch of red pepper flakes, a drizzle of honey, and fresh cilantro. Serve warm.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For depth without extra spice, a small dollop of pomegranate molasses or Aleppo pepper brings a fruity warmth. A splash of hot sauce (sriracha or harissa-based) drizzled over at the end adds punch.
Halloumi's high melting point means it won't melt into a puddle — it gets a crispy, savory crust instead. Serve it immediately while still warm. You can prep the halloumi and citrus earlier in the day and store in the fridge until ready to cook.