Taste before adding salt
Halloumi is already salty. Taste a small piece and assess the yogurt afterward; this is why the recipe does not automatically add salt. Slice the cheese about half an inch thick. Thinner pieces tear more easily and become firm very quickly. Grate and squeeze the cucumber so the topping does not soak the bread. If raw garlic is too assertive, leave it out without changing the mixture's texture. Fresh mint and lemon still provide a clear contrast to the rich cheese.
The recipe
Serves 4
Ingredients
- 14 oz / 400 g halloumi
- 4 small flatbreads
- 1 cucumber, about 10 oz / 300 g
- ⅔ cup / 150 g plain yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1 tbsp chopped mint
- 1 tbsp olive oil
- ¼ tsp black pepper
Method
- Coarsely grate and squeeze the cucumber. Combine with yogurt, lemon juice, garlic, mint and pepper, then refrigerate. Drain and pat the halloumi dry and cut into ½-inch / 1 cm slices.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Brush the cheese lightly with oil. Grill over medium direct heat for about 2–3 minutes per side until browned and able to release. Turn with a broad spatula rather than pointed tongs.
- Warm flatbreads for about 30 seconds per side. Top with cucumber yogurt and hot halloumi and serve immediately. Do not hold the cooked cheese for a long wait: it firms and toughens as it cools. Keep unused cucumber sauce refrigerated.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
