Grilled Halloumi w/ Orange Vinaigrette & Pistachios
If you love that perfect combo of salty, crispy, and a little sweet, this dish is for you!
Halloumi cheese originated in Cyprus and is most popular in Cyprus, Greece and the Middle East. But in recent years, halloumi has become a worldwide phenomenon. And there’s something magical about grilled halloumi—it’s crispy on the outside, soft and gooey on the inside, and has that perfect salty bite.
But when you drizzle it with a bright, citrusy orange vinaigrette and top it with crunchy toasted pistachios, it goes from delicious to downright irresistible. The smoky paprika in the dressing adds a subtle warmth, while the fresh oregano gives it just the right amount of herby freshness. It’s one of those dishes that looks fancy but takes barely any effort—perfect for impressing guests or just treating yourself to something amazing.
Serve it up as an appetizer, brunch or light lunch, toss it over a fresh green salad, or pair it with some warm, crusty pumpkin bread to soak up all that zesty goodness.
Grilled Halloumi with Orange Vinaigrette & Pistachios
Ingredients
- 200 g halloumi cheese
- 30 g pistachios
- a few sprigs of fresh oregano (leaves only)
- 1 tbsp olive oil (optional; dry-grilling is a great alternative)
For the Vinaigrette:
- juice of 1 orange
- 2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- salt to taste
- pepper to taste
- ½ tsp Dijon mustard (optional for extra texture)
Instructions
- Prepare the Halloumi: Slice the halloumi into ½-inch (1 cm) thick strips to ensure even grilling.
- Grill the Halloumi: Heat a dry grill pan over medium heat. Grill halloumi 1-2 minutes per side until golden brown. (If preferred, use a light drizzle of olive oil.)
- Make the Vinaigrette: Whisk together orange juice, olive oil, smoked paprika, Dijon (if using), salt, and pepper until smooth.
- Toast the pistachios. Lightly toast the pistachios in a dry pan for 1-2 minutes which enhances their nutty flavor.
- Assemble the Dish: Arrange the grilled halloumi on a serving plate and generously drizzle with the orange vinaigrette.
- Final Touch: Sprinkle with crushed or whole pistachios and garnish with fresh oregano leaves for extra flavor and freshness.
Notes
Related: Flaounes: Cypriot Easter Cheese Pastries
Related: Cheese Saganaki: Fried Feta Cheese
Related: Lamb Souvlaki (Greek Lamb Skewers)
Related: Tiropita – Traditional Greek Cheese Pie
Related: Fried Cheese Balls with Parmesan
