All Fired UpBBQ & Grill

Grilled Halloumi with Avocado Dipping Sauce

Name: Grilled Halloumi with Avocado Dipping Sauce
Total time: 40 min
Yield: 4 servings
Ingredients: For the Halloumi:; 1 block of Halloumi; 1 Lemon; Basil & Mint to garnish; For the Avocado Sauce:; 2 jalapeños; 5 spring onions; Pinch of fresh oregano; Handful of dill; Heaped tbsp of Mayonnaise; Drizzle of Olive oil; 2 ripe avocados; Juice of 2 limes; Salt & pepper to taste

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 4Medium

Time40 min

Serves4

SkillMedium

ShowAll Fired Up

Method

For the Avocado Dipping Sauce: Finely dice the spring onions, dill, oregano and jalapenos (remove the seeds for a milder sauce).

Squeeze over the juice of 2 limes and season with some salt & pepper.

Drizzle with Olive Oil & leave to soften.

Mash the avocados and add to the bowl along with the Mayonnaise.

Mix all the ingredients together.

For the Halloumi: Heat the grill to a medium-high heat.

Slice the halloumi into slabs that are 1/4 to 1/2 inch thick.

Drizzle with olive oil & season.

Place the slices of halloumi directly on the grill.

Grill the slices for about 3 minutes each side, until the cheese is lightly browned on the outside and warm and soft through the middle.

Garnish the cheese slices with wedges of lemon and fresh herbs such as chopped mint or basil.

Cook's notes

Cut the halloumi into slabs a good quarter to half an inch thick — any thinner and they dry out and toughen before they colour.
Make sure the grill is properly hot and the cheese is lightly oiled so it releases cleanly rather than tearing on the bars.
Three minutes a side is plenty, and eat it warm — halloumi is at its best straight off the grill and tightens up as it cools.
Deseed the jalapeños if you want a milder dip, and taste for lime and salt at the end — avocado swallows seasoning.
A squeeze of lemon over the hot cheese right before serving keeps it from feeling too salty and rich.

Serve with Serve the warm slices straight from the grill with the avocado sauce for dipping, plenty of fresh mint and basil, and lemon wedges. Warm flatbreads or a simple tomato salad turn it into a light meal.

Make ahead & storage Halloumi is really a cook-and-eat-now job — it turns leathery once it cools. The avocado sauce is best fresh but will keep for a day in the fridge with cling film pressed onto the surface to stop it browning.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

304kcal

6gprotein

17gcarbs

26gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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