grilled halloumi cheese with apricots and mint
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • cypriot halloumi cheese (I bought 250 grams or 8.8. ounces)
  • 1½ cups diced apricots (about 6 small apricots or 254 grams)*
  • ¼ cup water
  • ¼ cup sugar
  • ½ teaspoon lime zest
  • small bunch of fresh mint, chiffonaded or gently torn
  1. First make the simple syrup: mix the sugar and water together in small saucepan. Over moderate-high heat, heat to dissolve the sugar.
  2. Add the chopped apricots. Cook over moderate heat, stirring occasionally and mashing some of the apricots with a fork, until thickened. Set aside. You may cool to room temperature or cool in the fridge.
  3. While the apricot loveliness is cooling, prepare the cheese. Slice halloumi into 8 pieces. If you are serving as appetizer bites, cut smaller or use a cookie cutter for interesting shapes.
  4. Heat a grill (or use a non-stick skillet without added oil) to high and cook for 1 minute on each side. This goes fast so watch very carefully. My photos show non-stick skillet cooking on high heat for LESS than a minute. Remove from pan to cool slightly.
  5. Prepare your plates: If serving as a meal (even inadvertently, like I did, rather than an appetizer), place 3-4 slices on each plate, top with apricot compote, and sprinkle with mint. My photo shows sparse mint. I added more to eat the dish.
* The apricot compote recipe here will make more than you need for the recipe so feel free to adjust. I made extra to eat as a Greek yogurt topping. I also realized that when I polished off the entire 250 grams of cheese in one sitting and that the rest of the family would not be able share it later, the extra compote would be used for the next halloumi I buy. Soon. The compote keeps well in the fridge for maybe a couple of weeks. ANOTHER NOTE: This cheese is fairly salty so do not add extra salt while cooking.
Recipe by story of a kitchen at