Sizzling Grilled Halloumi with Blistered Shishito Peppers and Honey Step-by-step instructions

Before you start

Before cooking, remove the halloumi and kefaloturi from the refrigerator to take off the chill. Cut the halloumi into thick slabs, about 1/2 inch wide.

Slice the lemon into rounds and the red chili into thin rings. Grate the kefaloturi cheese. Have all ingredients within reach, as the cooking moves quickly once the skillet is hot.

Instructions

Prep and Heat

1. 1Prepare the Cheese and Produce
   Cut the halloumi into thick slabs, about 1/2 inch wide. Slice the lemon into rounds and the red chili into thin rings. Grate the kefaloturi cheese on the large holes of a box grater into a pile.
   Look for Halloumi slabs are uniform and about 1/2 inch thick; lemon slices are thin and even.
   Tip Pat the halloumi dry with paper towels before slicing to help it sear rather than steam.
2. 2Heat the Skillet
   Place a cast iron skillet over high heat and add the olive oil. Heat until the oil shimmers and a drop of water sizzles immediately when flicked into the pan.
   Look for The oil is shimmering and just starting to smoke slightly.
   Tip A smoking-hot skillet is key for a golden crust on the halloumi.

The halloumi is cut into uniform slabs, the lemon and chili are sliced, and the kefaloturi is grated. The skillet is heating with the oil shimmering and ready for a strong sear.

Sear and Char

3. 3Sear Halloumi and Shishitos
   Add the halloumi slabs and shishito peppers to the hot skillet in a single layer. Sear without moving for 2-3 minutes until the halloumi is golden brown and the peppers are blistered. Flip and cook the other side for another 2-3 minutes.
   Look for The halloumi has deep golden crusts and the shishitos are charred in spots.
   Tip Don't overcrowd the pan; cook in batches if needed to keep the heat high.
4. 4Add Lemon and Chili
   Add the lemon slices and red chili rings to the skillet. Cook for 1-2 minutes, turning once, until the lemon is charred and the chili is fragrant.
   Look for The lemon has grill marks and the chili has softened slightly.
   Tip Charring the lemon brings out its sweetness and adds smoky depth.

The halloumi is golden-crusted on both sides, the shishitos are blistered and charred, and the lemon and chili have softened and taken on color. The kitchen smells smoky and savory.

Finish and Serve

5. 5Finish with Honey and Sesame
   Drizzle the honey over the hot cheese and peppers. Sprinkle with the toasted sesame seeds and the grated kefaloturi cheese. Remove from heat immediately.
   Look for The honey sizzles and the kefaloturi starts to melt slightly.
   Tip The residual heat will warm the honey and slightly soften the grated cheese.
6. 6Serve Immediately
   Pull a crispy, cheese-stretching portion from the skillet to serve. Place the halloumi and peppers on a platter, squeeze the charred lemon over the top, and serve hot.
   Look for The cheese stretches when pulled and the lemon releases juice when squeezed.
   Tip Serve right away while the cheese is still sizzling and pliable.

Honey sizzles as it hits the hot cheese, sesame seeds and grated kefaloturi are scattered over the top.

The cheese stretches when pulled, and the lemon releases bright juice. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is adding the halloumi to a pan that isn't hot enough, which causes it to stick and steam rather than sear. Another is overcrowding the skillet, which lowers the temperature and prevents browning.

Avoid flipping the cheese too often; let it develop a crust before turning. Also, do not add the honey too early, as it can burn and turn bitter. Finally, serve right away—halloumi becomes rubbery when it cools.

How to tell it’s done

The halloumi is done when it has a deep golden-brown crust on both sides and the interior is warm and pliable. The shishito peppers should be blistered and charred in spots, but still bright green.

The lemon slices should have visible grill marks and release juice when squeezed. The honey should be warm and slightly thickened, and the kefaloturi should be partially melted. Serve immediately, as the cheese will firm up as it cools.