Skip to main content
Epicurious
Bon Appétit

Grilled Halloumi with Watercress

By Chris Morocco
Image may contain Plant Food Vegetable Produce and Arugula
Photo by Christopher Testani

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Recipe information

  • Yield

    4 servings

Ingredients

1 (8-ounce) package halloumi, sliced 1/4-inch thick
1 bunch watercress, tough stems removed
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Prepare a grill for medium-high heat. Grill halloumi until browned and soft, about 2 minutes per side. Let cool slightly; break into large pieces. Place in a large bowl.

    Step 2

    Add watercress, oil, and lemon juice to cheese and toss to combine; season with salt and pepper.

TagsSaladHalloumiCheeseDairyWatercressLeafy GreensVegetableSideStarterSnackBrunchDinnerVegetarianGluten FreeNut FreeEasy5 Ingredients or Fewer30 Minutes or LessGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.