Barbequed halloumi cheese with melon and grape salad

A starter that uses the rubbery, flavoursome Greek cheese

Recipe provided by Gaby Holland

Serves 6 as a starter


  • 2½ packs halloumi cheese
  • 12 slices baguette
  • Olive oil for brushing
  • Large bunch of rocket leaves or beet leaves


  • 1 small honeydew melon peeled, seede and diced
  • Bunch of seedless grapes, cut in half
  • ½ cucumber, peeled and diced
  • 2 spring onions, finely chopped
  • 1 red bell pepper, diced
  • 100g walnuts, chopped
  • Large bunch mint leaves


  • Extra virgin olive oil
  • 1 lemon, juice only
  • 2 tsp honey
  • Small chilli, minced 
  • Salt and pepper


  1. Prepare the salad in advance since the halloumi cheese is best served immediately after being cooked.
  2. Place all the salad ingredients in a large bowl.  
  3. Whisk up the dressing ingredients and add to the salad just before serving.
  4. Pre-heat your indoor or outdoor grill to medium heat.
  5. Cut 4 – 5 slices from each piece of cheese and brush lightly with olive oil.  
  6. Do the same with the bread.  
  7. Grill bread and cheese on barbeque turning over once (using a metal spatula) after 3 mins or when grill marks appear on cheese.
  8. Place salad leaves in the centre of your plate, top with a couple of grilled halloumi slices and surround with fruity salad.  
  9. Drizzle dressing over salad and cheese.  
  10. Serve with a couple of slices of grilled bread.