📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Few things in keto cooking are as satisfying as a slab of halloumi hitting a screaming-hot grill — the sizzle, the golden crust, the squeaky interior that holds its shape while everything melts around it. Dressed with lemon, fresh herbs, and olive oil, this is one of those dishes you make once and then make every week for the rest of your life.
What You’ll Need
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb (450 g) halloumi cheese cut into 1/2-inch s3 Tbsp extra-virgin olive oil
- 1 lemon zested and juiced
- 2 tbsp fresh oregano or thyme
- 1 tbsp fresh mint torn
- Pinch of crushed red pepper flakes
- Black pepper to taste
Instructions
- Pat halloumi slices very dry with paper towels — moisture is the enemy of a good sear.
- Heat a grill or grill pan to high. Lightly brush with olive oil.
- Grill halloumi 2-3 minutes per side without moving it — let it develop a deep golden crust before turning.
- Whisk together olive oil, lemon zest, lemon juice, and pepper flakes.
- Transfer grilled halloumi to a platter. Immediately drizzle with the lemon-oil mixture and scatter oregano, mint, and black pepper over the top.
- Serve at once — halloumi firms up as it cools and is best eaten hot.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 24g | Fat: 27g
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Health Benefits
- Halloumi is a keto dream — extremely high in protein and fat with virtually no carbohydrates.
- It is rich in calcium for bone density, phosphorus for cellular energy, and CLA for body composition support.
- Two grams net carbs for this much protein and flavor is as good as keto gets.