Step 1:

1. Take your block of halloumi and with a sharp knife, slice it into pieces about 2-3mm thick. Wider is fine, but try not to go too thin. You want there to be some spongy texture within your halloumi, and if it’s too thin, you could end up with crunchy halloumi chips rather than nice, squeaky, spongy morsels.

Step 2:

1. Season your halloumi. This is totally not necessary in order for the halloumi to be life-changingly good, but a quick sprinkle of salt, pepper, herbs and spices, or anything you desire, can add a little extra something-something to an already heavenly piece of halloumi. Many halloumis (like the one pictured here) actually come with a seasoning already applied. This is great, although as with everything, be careful of carb creep! Many seasonings contain hidden nasties that can take a 0-1g carb snack way higher, so always read your labels.

Step 3:

1. This is where things will divert depending on your method of cooking. If you’re baking, set the oven to around 400 and place your pieces of halloumi on a lined baking sheet and pop them in. If grilling, set your barbecue on medium heat and get the grill reasonably hot, but not spitting hot. If doing your halloumi on the stove, simply set the heat to medium-high and get a nice hot pan going. No need for oil or butter when frying halloumi. If smoking, choose a nice strong smoke wood, get your smoker going at about 150 degrees, and put your halloumi in for what will likely be a 1.5 hour smoke.

Step 4:

1. Whichever way you are cooking your halloumi, this is the crucial step. You want a golden brown piece of halloumi that is picture-perfect on both sides, not burnt, and not pale. Knowing when to flip and when to remove your halloumi might take a bit of practice, and you’re more than likely going to end up with some rather “well done” pieces before you learn your lesson. Just don’t walk away to fold laundry or take the dog for a walk. It requires attention and babysitting. You’ve got to be ready to flip at the right time, and this can take as little as a couple of minutes (depending on how you’re cooking your halloumi). If in doubt, flip one piece and see how it’s going. Better to flip too early than too late.

Step 5:

1. Once both sides are the same beautiful golden color you’re ready to dive in. It really is that simple! We eat halloumi plain, but it’s also fantastic with a simple low-sugar marinara sauce. Think mozza sticks, but even better! We’ve even experimented by making halloumi “bread” for our breakfast sandwiches, but that’s a post for another day!