Grilled Halloumi with Pear and Honey (Easy Appetizer)

grilled halloumi with pear and honey on a large white platter.

5 from 1 vote

Grilled Halloumi with Pear and Honey (Easy Appetizer)

These grilled (or pan-fried) Halloumi & Pear Bites with Honey-Lemon Dressing and Pomegranate are the perfect quick appetizer. Golden, slightly crispy halloumi pairs beautifully with tender, lightly caramelized pear slices. Easy to assemble, elegant to serve, and bursting with flavor!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Breakfast, Dinner

Cuisine: Mediterranean, Middle Eastern Inspired

Diet: Gluten Free, Vegetarian

Servings: halloumi pieces

Calories: 19kcal

Author: Irina

Equipment

Ingredients

1 block halloumi cheese
1-2 pears ripe but firm
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon balsamic vinegar optional
1 cup arugula optional, for serving
¼ pomegranate arils for garnish

Get Recipe Ingredients

Instructions

Cut the halloumi into rectangles and slice the pears into similar-sized pieces so they stack neatly.
1 block halloumi cheese, 1-2 pears
Heat a dry indoor grill, grill pan, or non-stick pan over medium to medium-high heat. Add the halloumi slices and cook for about 1 minute per side, or until golden. Remove and set aside.
Using the same pan, add the pear slices and cook 30–60 seconds per side. This softens them slightly and enhances their natural sweetness. Place each pear slice over each halloumi piece. Allow the halloumi and pear to cool down slightly.
In a small bowl, whisk together olive oil, honey, and balsamic vinegar. Set aside.
1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon balsamic vinegar
Place the arugula on your platter (optional). Top with halloumi and pears. Secure each stack with a toothpick if serving as individual bites (optional).
1 cup arugula
Drizzle the honey dressing over the assembled halloumi and pear bites. Sprinkle pomegranate arils over the top.
¼ pomegranate arils

Notes

Cut the halloumi into uniform pieces so they brown at the same rate and look neat when stacked.
Halloumi needs a hot pan to caramelize properly. If the heat is too low, it will soften and melt before browning. If the heat is too high, it will scorch on the outside and stay rubbery on the inside.
I like to cook halloumi on a grill pan on the stovetop. It gives those beautiful grill lines and browns the cheese evenly without needing an outdoor grill.
Different brands of halloumi vary in saltiness and moisture, so you may need to adjust the heat or cooking time slightly.
If your halloumi is packed in brine, lightly pat it dry before cooking to help it sear and not steam.
Reheat halloumi in a dry pan for 1–2 minutes per side. Do not microwave, since halloumi becomes rubbery.

Nutrition