Sizzling Halloumi with Pomegranate: 5 Ultimate BBQ Steps

Bring vibrant sunshine flavour to your British barbecue in 15 minutes with our Sizzling Halloumi with Pomegranate & Mediterranean Grains. Thick 1.2cm slabs of Cypriot halloumi are dusted with zesty Mediterranean herbs, seared at 210°C for crisp golden char lines, and served warm over lemon-mint grains studded with sweet ruby pomegranate jewels.

Prep Time

10 mins

Cook Time (hours)

Cook Time (minutes)

5mins

Servings

4

Halloumi with Honey-Thyme
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Grilling Sizzling Halloumi with Pomegranate and warm Mediterranean grains at 200°C to 220°C takes just 15 minutes and delivers golden, char-striped Cypriot cheese over jewelled lemon-herb couscous or bulgur wheat. Because halloumi has a high melting point, Sizzling Halloumi with Pomegranate holds its shape directly on cast-iron barbecue grates without falling into the coals, making it the ultimate vegetarian main or summer side dish.

Why Our Sizzling Halloumi with Pomegranate Never Sticks to the Grill

The biggest frustration British backyard cooks face with Sizzling Halloumi with Pomegranate is cheese sticking to cold or dirty grill bars. By blotting the halloumi slices bone-dry with kitchen roll, brushing the cheese (rather than the grates) with cold-pressed olive oil and our All-Purpose Herbal Grilling Rub, and verifying a 210°C grate surface using an Eventek Digital Laser Infrared Thermometer Gun, your Sizzling Halloumi with Pomegranate releases cleanly with crisp golden char lines.

Sizzling Halloumi with Pomegranate

4 Pitmaster Rules for Perfect Sizzling Halloumi with Pomegranate

  • Slice 1cm–1.5cm Thick So Slabs Don’t Snap: Thin halloumi slices dry out and crack when flipped; cutting each 225g supermarket block into 6 thick slabs keeps the centre of your Sizzling Halloumi with Pomegranate squeaky and soft.
  • Use Direct High Heat (200°C–220°C) for 2 Minutes Per Side: Follow our Direct vs Indirect Heat BBQ Guide—sear your Sizzling Halloumi with Pomegranate (grilled halloumi bbq recipe uk) over direct heat for 2 minutes per side until blistered.
  • Keep Separate Vegetarian Tongs & Prep Boards: In line with UK Food Standards Agency (FSA) BBQ hygiene rules, always grill vegetarian Sizzling Halloumi with Pomegranate on a clean zone of the grate using dedicated tongs from a 38PCS BBQ & Griddle Accessories Kit.
  • Dress Warm With Pomegranate Molasses & Fresh Jewels: Drizzle warm honey or pomegranate molasses and scatter ruby pomegranate seeds, fresh mint, and flat-leaf parsley the second your Sizzling Halloumi with Pomegranate leaves the grill.

Frequently Asked Questions: Sizzling Halloumi with Pomegranate UK

Bring vibrant sunshine flavour to your British barbecue in 15 minutes with our Sizzling Halloumi with Pomegranate & Mediterranean Grains. Thick 1.2cm slabs of Cypriot halloumi are dusted with zesty Mediterranean herbs, seared at 210°C for crisp golden char lines, and served warm over lemon-mint grains studded with sweet ruby pomegranate jewels.

Cuisine:

Mediterranean / British BBQ

Course:

Vegetarian Main / BBQ Side

Difficulty:

Medium

Keyword:

Sizzling Halloumi with Pomegranate

Author:

Kitchen Sizzlers

Cooking Temp

200°C–220°C (Direct High Grill / Griddle)

Ingredients

  • 450g (2 x 225g blocks) Cypriot halloumi cheese, drained, patted dry, and sliced into 1.2cm thick slabs
  • 250g (1 pouch) Cooked Mediterranean grains (bulgur wheat, giant couscous, or quinoa)
  • 2 tbsp (30ml) Extra-virgin olive oil
  • 1 tbsp (10g) All-Purpose Herbal Grilling Rub (or dried oregano, garlic granules & lemon zest)
  • 100g Fresh ruby pomegranate seeds (arils)
  • 1 tbsp (15ml) Pomegranate molasses or runny British blossom honey (for drizzling)
  • Juice of 1 Fresh unwaxed lemon
  • 20g (small bunch) Fresh mint leaves & flat-leaf parsley, finely chopped
  • 30g Toasted flaked almonds or pine nuts (optional crunch)

Chef’s Notes

Pitmaster Anti-Stick Rule (Wait for the Crust to Release): If you try to flip halloumi after 30 seconds on the BBQ, it will tear on the bars. Leave the oiled slices completely untouched over 210°C direct heat for a full 2 minutes—as soon as the caramelised crust sets, the cheese lifts cleanly off the grate with zero sticking.

Equipment Used

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Method

  1. Dry & Season the Halloumi Slabs: Slice each 225g block of halloumi into 6 thick slabs (1.2cm thick) and blot both sides thoroughly with kitchen paper so zero brine moisture remains. Brush the slices with 1 tbsp of olive oil and dust evenly with 1 tbsp of All-Purpose Herbal Grilling Rub.
  2. Preheat the Grill Grates to 210°C: Set your charcoal BBQ, gas grill, or cast-iron griddle pan for direct high heat at 200°C–220°C. Brush the hot grates clean with a wire brush—hot, clean metal prevents halloumi from sticking.
  3. Warm the Mediterranean Grains: Warm the Mediterranean bulgur wheat or giant couscous in a foil tray on the indirect side of the BBQ (or for 2 minutes in the microwave), then toss with 1 tbsp extra-virgin olive oil, fresh lemon juice, chopped mint, parsley, and half the pomegranate seeds.
  4. Sear 2 Minutes Per Side (Do Not Move Early!): Lay the oiled halloumi slabs directly onto the 210°C grill grates and leave untouched for 2 minutes until crisp golden-brown char marks form and the cheese releases naturally. Flip once with a flat metal spatula and sear the second side for 90 to 120 seconds.
  5. Plate & Drizzle Warm: Spoon the herby Mediterranean grains onto a warm serving platter, arrange the sizzling halloumi slabs on top, and finish with the remaining ruby pomegranate seeds, toasted flaked almonds, and a glossy drizzle of pomegranate molasses or runny honey.

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