Pan Seared Halloumi

Name: Pan Seared Halloumi
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz halloumi cheese, sliced; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1/2 tsp dried oregano; 1/4 tsp freshly cracked black pepper

Thick slices of halloumi cheese pan seared until golden brown and crispy on the outside. Brightened with fresh lemon juice, dried oregano, and black pepper.

11 minEasyServes 4240 cal/serving

MediterraneanAppetizerStovetopVegetarianKetoLow CarbHigh ProteinHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Ingredients

8 oz halloumi cheese, sliced
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1/4 tsp freshly cracked black pepper

Instructions

1

Pat 8 oz sliced halloumi cheese dry with paper towels to ensure a golden crust.
2

Heat 1 tbsp extra virgin olive oil in a nonstick skillet over medium-high heat.
3

Add 8 oz sliced halloumi cheese to the pan in a single layer and sear for 2 to 3 minutes per side until golden brown.
4

Remove from heat, drizzle with 1 tbsp fresh lemon juice, and sprinkle with 1/2 tsp dried oregano and 1/4 tsp freshly cracked black pepper before serving immediately.

Questions

Can I make Pan Seared Halloumi dairy-free?

Not cleanly. Here the dairy (8 oz halloumi cheese, sliced) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Pan Seared Halloumi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan Seared Halloumi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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