Sizzling Grilled Halloumi with Blistered Shishito Peppers and Honey

This sizzling skillet brings together thick slabs of halloumi, blistered shishito peppers, and a whisper of honey. The halloumi sears to a golden crust while staying squeaky-tender inside.

A shower of grated kefaloturi and toasted sesame adds savory depth. Charred lemon rounds brighten every bite. It's a one-pan dish that feels like a celebration.

Halloumi is a firm, salty cheese from Cyprus that holds its shape when heated. Here, it's cut into thick slabs and seared in a smoking-hot cast iron skillet until deeply golden.

Blistered shishito peppers add a mild, grassy heat with occasional pops of spice. A final drizzle of honey and a squeeze of charred lemon balances the salt and smoke. This recipe is all about contrast: crisp edges, tender centers, and a sticky-sweet finish.

Ingredients

Why this recipe works

Searing halloumi in a dry, hot skillet creates a Maillard crust that is deeply savory and slightly nutty. The high heat also blisters the shishito peppers, concentrating their sweetness and adding a smoky char.

Because halloumi doesn't melt, it holds its shape and develops a satisfying chew that contrasts with the blistered peppers.

The honey is added at the very end, so it warms and thins without burning. The grated kefaloturi melts slightly on contact, adding a salty, tangy layer that clings to the cheese. Charred lemon provides bright acidity to cut through the richness. Every element is cooked in the same pan, building layers of flavor with minimal cleanup.

Notes and substitutions

Halloumi is the star here; look for blocks that are firm and squeaky. Kefaloturi, a hard sheep's milk cheese, adds a sharp, salty bite when grated over the top. If unavailable, pecorino romano works beautifully. Shishito peppers are typically mild, but about one in ten packs a surprising kick—part of the fun.

Use a well-seasoned cast iron skillet for the best sear. The pan must be smoking hot before the cheese goes in, so don't rush this step.

Toasted sesame seeds add a nutty crunch; toast them in a dry pan over medium heat for a minute or two until fragrant. Honey can be substituted with maple syrup for a different but equally delicious sweetness.

• halloumi: Use a firm, high-heat cheese like paneer or queso blanco, though they will melt less and have a milder saltiness.
• kefaloturi: Substitute with pecorino romano or aged manchego for a similar salty, firm texture.
• shishito peppers: Padron peppers or small sweet Italian frying peppers work well; they blister similarly.
• honey: Maple syrup or agave nectar can replace honey for a different but complementary sweetness.

Equipment

• Cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Tongs
• Measuring spoons