Food & Drink · Travel

Ro’s Recipes: Greek Island Hopping — from Here to Maturity

Grilled Halloumi, Orange, Kalamata Olive and Parsley Salad


Halloumi is a semi-soft, springy sheep/goat, sometimes with added cow, brined cheese originating in Cyprus, now readily found all through Greece, Turkey and the Middle East. As it travels and stores well it is also found throughout Europe and the US. In this version I use orange, but any fruit or vegetable with an acid note will balance the flavour profile beautifully.

Yield: six appetizer/cheese portions

Equipment: Measuring cups and spoons, chef’s knife, small serrated knife, two half sheet trays, medium saute pan, metal spatula.


¼ cup extra virgin olive oil
½ teaspoon garlic paste
½ teaspoon minced jalapeno pepper
Freshly ground black pepper to taste
2 8oz packs halloumi

2 oranges – peeled and sliced horizontally
½ cup granulated sugar
3 tablespoons water

½ cup sliced seeded Kalamata olives
½ cup rough chopped parsley
1 teaspoon dried oregano


Combine oil, garlic paste, jalapeno and ground pepper. Slice halloumi in quarter to half inch slices. Carefully dress halloumi with oil. Heat a saute pan to high heat. Sear slices of dressed haloumi and fry till caramelized around the edges. Sear on the other side. Remove to sheet tray. Repeat with remaining slices.

Heat saute pan to high heat. Sprinkle orange slices with sugar. Sear on high heat. Sear on the other side. Remove to sheet tray. Repeat with remaining slices. Add the splash of water to the pan to incorporate the sugar and pour over the orange slices.

To serve place one slice of orange drizzled with syrup on plate. Lap slice of halloumi on orange slice. Combine olives, oregano and parsley. Sprinkle halloumi with sliced olive salad.

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  • Anna Vines November 12, 2016 at 4:43 pm

    What a lovely story Ro, very flattered by your description of me, but happy that i inspired you to visit the Greek islands … still my most favourite place on earth, even 40 years on.

  • Ro Howe October 20, 2016 at 10:19 am

    So happy you enjoyed the article Alex!

  • Alex MacAaron October 19, 2016 at 9:02 am

    Thank you for sharing the recipe – and, especially, for sharing your memories. My husband and I visited the Greek islands for our honeymoon in the early 90s and found them much the same. It was the trip of a lifetime. We just sent our daughter to college, so a return visit isn’t in the budget right now. But, you’ve inspired me to plan a Greek dinner. Efcharistó!