Halloumi with chili is a quick stovetop dish of pan-fried cheese slices finished with a drizzle of fresh chile oil. The contrast of golden, squeaky halloumi against bright, spicy heat makes it a simple but bold appetizer or light meal.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Mix the chopped chile and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chile oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
Leftover halloumi is best served fresh; store covered in the fridge for up to 2 days and pan-fry again briefly to warm and restore texture.
nonstick frying pan
Yes. Mix the chopped chile and olive oil in a bowl and let it sit for up to 2 hours before cooking the cheese so the flavors deepen.
Cook each slice about 2 minutes per side in a nonstick pan until golden brown in parts. The cheese will soften but hold its shape.
No. Use a nonstick frying pan without any oil; halloumi releases enough moisture and won't stick.
Use fresh red chiles (about 2 medium). Seed them if you want less heat, or keep the seeds for more spice.
Yes. It works as a light dinner or appetizer for 2–3 people. Serve with bread or over greens if desired.
