How to grill halloumi with a harissa and honey glaze

Halloumi is a firm, salty brined cheese that holds its shape on a hot grill. This method turns it into a glossy, deeply savoury centrepiece, with charred edges and a warm, spoonable honey-harissa coating. The technique is simple enough for a weeknight pan, yet the glaze gives it the polish of something worth serving at a weekend barbecue.

Harissa supplies chilli, smoked paprika, cumin and a little heat, while honey softens the spice with rounded sweetness. Together they cling to the cheese without hiding its character. The main risks are burning the sugar and letting the glaze pool on the grate, so drain the cheese well, use moderate heat and add the coating near the end.

Australian cooks already know the appeal of quickly grilled cheese beside sausages, skewers and salad. The dish works especially well for a shared lunch in Sydney or Melbourne, where backyards, balconies and communal barbecue areas turn a simple tray of halloumi into the focus of the meal.

Most major supermarkets stock halloumi, while independent delis, cheesemongers and weekend markets may offer local or Greek varieties. Packaged cheese sold in Australia must meet the Australia New Zealand Food Standards Code, including date marking and storage requirements, so check the use-by date and keep the cheese refrigerated until it is ready to cook.

Method	Heat	Time	Result
Direct grilling	Medium-high	2–3 minutes per side	Smoky edges and a tender centre
Cast-iron pan	Medium	3–4 minutes per side	Even browning with softer edges
Oven, then grill	220°C, then high grill	10–12 minutes, plus 2–3 minutes	Soft centre with a browned top

Pick and prepare the halloumi

Choose a firm, squeaky block with little surface moisture. Supermarket versions are widely available, and a cheese specialist may have a saltier or denser one. Australian-made halloumi-style cheeses are also common, so compare the texture rather than assuming imported cheese is always superior.

Unpack the cheese and let it sit at room temperature for 15–20 minutes if it has come straight from a cold fridge. This takes the edge off the chill without making it fragile. Blot every surface dry with kitchen paper, especially the corners, because excess brine becomes steam and excess moisture encourages sticking.

For 500 g, cut the block into 8–10 even slices, each roughly 1.5 cm thick. Use a separate clean board for cheese kept near raw meat, and clean the tongs after handling anything raw. A consistent thickness gives you predictable cooking times and prevents the centres from staying cold while the outsides char.

Mix the harissa and honey glaze

Whisk 2 tablespoons rose harissa, 1 tablespoon honey, 1 tablespoon lemon juice and 1 teaspoon olive oil. This makes enough coating for about 500 g of halloumi. Rose harissa is mild and floral; a hotter red paste will produce a more intense, chilli-forward glaze, so adjust the honey to taste.

Australian honey is another easy local variation. Jarrah honey from Western Australia brings a malty note, while lighter wildflower honey keeps the glaze brighter. Taste the harissa first because brands vary widely in saltiness and heat. A teaspoon of warm water can loosen a thick paste without diluting its flavour.

Mix until the honey and harissa are completely combined, then rest the glaze for 10 minutes so the flavours settle. Keep it in a small bowl, away from the heat. Brush sparingly; the aim is a lacquered coating, not a sticky shell that can scorch over direct flame.

Prepare the grill for two-zone cooking

Build a two-zone fire. On a gas barbecue, set one side to medium-high and the other to medium-low. For charcoal, let the coals burn until they are grey with a thin ash, then place the cheese over the hotter half. Keep the lid off while searing so the cheese develops grill marks rather than steaming.

Clean the grate and wipe it with oil before lighting, using a paper towel held with long tongs. A dirty grate can leave bitter residue on the cheese. For extra guidance on controlling heat and preparing an outdoor cooking area, keep outdoor grilling tips nearby as a practical reference.

Give the grill several minutes to reach steady heat. Place your hand about 10 cm above the grate and hold it there briefly; if the air feels too fierce to hold comfortably, wait or move the fire to one side. In windy coastal weather, keeping the lid down on the cooler half often gives better control than an exposed flame.

Grill and glaze the cheese

Lay the halloumi slices flat on the hot grate with space between them. Leave them undisturbed for about 2–3 minutes until the underside is golden brown and the edges look dry rather than wet. Long tongs and a wide spatula are useful, but moving the cheese too soon often tears it or strips off its crust.

Turn each slice once, using the spatula to support the soft cheese and the tongs to grip it. Brush the first side lightly with glaze during the final 60–90 seconds before turning. After the second side has cooked for another 2–3 minutes, add a final thin coat and remove the cheese before the honey darkens further.

Look for a browned crust, softened but still intact slices, and a faint sheen of caramelised glaze. Halloumi does not need to melt completely; its firm centre is part of the appeal. Rest the pieces for a minute on a plate, then serve them while they are still warm and yielding.

Build a balanced plate

Balance the sweet, spicy cheese with something fresh and acidic. A crisp salad works especially well: the recipe for carrot and orange salad from SOUK’s cooking guides offers a bright counterpoint, with citrus offsetting the rich brine and chilli.

Build the rest of the plate around the grilled cheese. Add tomato wedges, cucumber, mint, parsley or soft herbs, a squeeze of lemon and a spoonful of thick yoghurt. Warm flatbread or crisp bread handles the glaze nicely, while cooked grains or a simple green salad keep the meal light.

For a barbecue spread, serve the halloumi in the middle and let everyone add their own sides. It pairs naturally with grilled capsicum, courgette, red onion and small potatoes, all of which can use the same barbecue while the cheese rests. Chill extra slices for a salad the next day rather than reheating them until they become rubbery.

Bring everyone to the grill

Make the glaze before guests arrive and keep it covered, so the final brush is calm and quick. If you are planning a longer gathering, double the batch and offer harissa on the side for people who want more heat. Freshly grilled halloumi is at its best within minutes, so bring it out last and encourage everyone to eat while the centres are still warm.

For a restaurant-themed finishing touch, browse SOUK merchandise while you arrange the serving area and let the glaze’s bold colours set the tone. Then fire up the barbecue, toast the bread, toss the salad and place the sizzling cheese at the centre of the spread. This is a dish made for passing plates, sharing flavours and keeping the gathering going a little longer.