Vegetables
How to cook halloumi
Simple guide to cooking halloumi in a pan or air fryer, with tips for golden edges, serving ideas and common mistakes.
At a glance
Quick answer
Slice halloumi about 1 cm thick, pat dry and cook in a hot dry non-stick pan for 1–2 minutes per side. In an air fryer, cook at about 190°C for 7–10 minutes, turning once.
Pan method
Drain and pat the cheese dry. Heat a non-stick pan over medium-high heat and add the slices without extra oil. Leave until a golden crust forms, then turn once.
Air fryer method
Cut into even slices or cubes and arrange in one layer. A very light oil spray is optional. Air fry until golden, turning once.
How to avoid rubbery halloumi
Serve it straight away. Halloumi firms as it cools, and excessive cooking drives out moisture. A squeeze of lemon helps balance its saltiness.
What to serve with halloumi
Pair with couscous, roasted vegetables, tomatoes, salad leaves or a spoonful of yoghurt. Around 80–100g per person is usually ample in a mixed bowl.
Recipes to try next
Use golden halloumi in the Susan Cooks halloumi and couscous bowls, where vegetables and grains turn a modest amount of cheese into a full meal.
Common mistakes
A cool pan makes halloumi release liquid before browning. Thin slices dry out quickly; thick, even pieces are easier to colour without becoming tough.
Recipes and guides to try next
Frequently asked questions
Do I need oil to fry halloumi?
Usually not in a good non-stick pan; the cheese releases enough fat to brown.
Can you eat halloumi uncooked?
Yes, but cooking improves its flavour and gives it crisp golden edges.