Pan-Fried Halloumi with Charred Lemon and Thyme
Ingredients
- 1 poundhalloumi cheese (block or thick slices)
- 2lemon
- 1 tablespoonfresh thyme
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Pat halloumi dry and cut into 1/2-inch-thick slices.
- 02
Pick fresh thyme leaves from sprigs, roughly 1 tablespoon.
Method
- 01
Pat the halloumi dry with paper towels and cut into 1/2-inch-thick slices (or use pre-sliced).
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Working in batches if needed, lay halloumi slices in the pan in a single layer. Cook for 3 to 4 minutes per side, until golden brown and starting to char. Do not move them around — let them sit.
- 04
Cut 1 lemon into thin slices or wedges. In the final minute of cooking, add lemon slices to the pan and scatter thyme over everything. Toast for 1 minute, stirring gently.
- 05
Transfer to a serving plate. Squeeze juice from the remaining lemon over the top, season with a pinch of salt and pepper, and serve warm with crusty bread or over a simple salad.
Spice Tips
If you'd like warmth, add a small pinch of red pepper flakes or dried chili to the pan in the final minute. A touch of garlic powder (1/4 teaspoon) seasoned into the cheese before cooking adds savory depth.
Halloumi won't melt at typical pan temperatures, so it develops a golden crust instead — that's the magic. Serve immediately while still warm for the best texture. Leftovers can be reheated gently in a pan the next day.