Pan Seared Haloumi Recipe

Pan Seared Haloumi Recipe

  • Makes: 2-4 Servings
  • Ready In: 20 mins
  • Prep Time: 10 mins
  • Cook Time: 10-15 mins

Haloumi is a mild yet salty cheese hailing from Greece. It’s made from either goats or sheep’s milk. It’s charm is in it’s firm texture, as you can grill or pan fry it without it turning into a big gooey mess. This Greek staple is a brilliant substitute for meat and it’s especially wonderful with fresh herbs and sweet, ripe tomatoes. A robustly salty and chewy texture is unlike any other cheese you’ve had and is wonderful grilled and simply finished with a squeeze of lemon. It’s the perfect summer addition to your up-coming cook-outs!

    Nutritional Information (per serving)

  • Calories: 341
  • Fat: 25g
  • Protein: 20g
  • Sodium: 204mg
  • Carbohydrates: 8g
  • Sugar: 1g


  1. 1 pkg Haloumi, found in the cheese section of better grocery stores
    2 large handful favas, shell and remove their skins.
    1 clove of garlic - minced
    about 2 TBLS diced onion
    olive oil
    salt and pepper
    half of a lemon
    herbs de Provence, or fresh oregano, mint or basil.


    1. Slice haloumi into 3 equal sized pieces.
    2. Heat olive oil in a large saute pan and sear haloumi on one side (about 3 minutes)
    3. Flip and sear on other side, keep on low heat and reserve.
    4. While the haloumi is cooking, heat a small saute pan with a glug of olive oil and a pat of butter.
    5. Saute onion and garlic for a minute or two - watching to not burn the garlic. Season with salt and pepper.
    6. Add favas and saute for a few minutes, until heated through. Turn off heat and squeeze some lemon juice over beans.

    To serve:
    1. Place seared haloumi on plate and spoon sauteed favas on top, drizzle with a little bit of olive oil and lemon juice.
    2. Season with herbs.
    3. Serve warm.

Celeste Kellerhouse

Celeste is a hunter of bargains -- but doesn't cut corners when it comes to food. Creating her own fresh dishes she shares on her own blog Meals at Home.

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