Honey and sesame halloumi, with a pea and spinach salad

Honey and sesame halloumi, with a pea and spinach salad

Grilled halloumi is a classic vegetarian option on a barbecue. It’s easily messed up though so hopefully this will give you a few pointers on how best to prep and cook it. 

Here we serve it with a spinach and pea salad. It was based on one from the great Greek cookbook, Orexi!. I took out the feta when I served it the second time with halloumi. It’s a really fresh salad in it’s own right. 

Cooking surfaces

Cast Iron Grid

BBQ Temperature



For the Halloumi

  • 2 blocks of Halloumi cheese
  • Olive oil
  • Black sesame seeds
  • Greek honey – or regular honey
  • Sliced red chilli (optional)

For the salad

  • 300g petite pois
  • 125g baby spinach
  • 10g mint
  • 10g chopped flat-leaf parsley
  • 1tsp Chilli flakes
  • Juice of 1/2 lemon
  • Salt and black pepper to taste


Put together your salad

  1. Bring your petite pois to the boil and strain. 
  2. In a bowl, place the peas onto your spinach to wilt it a little. 
  3. Add all the remaining ingredients and toss them together. 

Grilling your halloumi

  1. Set up your Big Green Egg for a direct cook using the cast iron searing grid. I use it with the wider side facing upwards. 
  2. Set the Egg to 250°C. 
  3. Take your halloumi from the packet and cut it into 4 thick slices. Don’t be tempted to cut it into more pieces, you need the halloumi to be thick to stop it drying out. 
  4. Coat the cheese with a light amount of olive oil.
  5. Place on to the Big Green Egg and cook for about 3 minutes per side to char. 
  6. Once cooked, remove from the grill and place individually on a plate (do not stack as they will cook each other and dry out). 
  7. Drizzle with honey and sprinkle with sesame seeds. 
  8. Optionally, add some chilli. 
  9. Serve with your salad.


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