Grilled Halloumi with Jalapeño, Lime & Tequila Relish

Halloumi is perfect for grilling and pan frying. It has a mild taste so it works very well alongside strong flavours or sweet fruits, such as watermelon and figs.

Surf-Side Eating


450 g/1 lb. halloumi cheese, cut into 5 mm/¼  inch pieces

3 tablespoons olive oil

Grated zest and juice of 2 limes

Cracked black pepper

Extra limes, for squeezing



3 tablespoons olive oil, plus extra for oiling

4 jalapeño chillies

1 red and 1 white onion, thinly sliced

3 garlic cloves, finely chopped

Skin of 1 Pickled Kaffir Lime, finely diced

2 tablespoons tequila

3 tablespoons clear honey

60 ml/1/4 cup white wine vinegar

Sea salt



Put a cast-iron pan over medium-high heat and pour in the olive oil. Swirl the pan to coat. Working in batches, add the halloumi and saut. on each side for 2 minutes. Add a little lime zest and juice to the pan per batch. 

Put a lightly-oiled cast-iron pan over a high heat until smoking. Add the jalapeños, lower the heat slightly, and cook until the skins are charred and blistered. Remove from the pan and set aside to cool. Add the oil, sliced onions, and garlic to the pan and cook over medium heat for 5 minutes, stirring occasionally. Season with salt to taste. Add the diced lime skin with the onion.

Roughly chop the cooled jalapeños and add to the pan along with the tequila, honey and vinegar. Cook for a further ten minutes until the onions are golden brown and soft.

Transfer the cheese to a warm serving platter. Place a teaspoon of relish on top of each piece of cheese. Sprinkle with cracked black pepper and finish with an extra squeeze of lime. Serve.


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