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Grilled Halloumi with Watercress

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This vibrant grilled halloumi with watercress is a masterclass in simplicity, balancing the salty, savoury notes of the Cypriot cheese with the peppery crunch of fresh greens. By charring the halloumi on a hot griddle, you achieve a wonderful golden exterior and a softened centre that contrasts beautifully with the cold, crisp watercress. A sharp dressing of lemon and extra virgin olive oil ties everything together with a bright, citrusy finish.

As a diabetes-friendly dish, this salad is naturally low in carbohydrates while being high in satisfying protein. It makes for an elegant light lunch or a versatile side dish to serve alongside grilled chicken or roasted vegetables. For the best flavour, ensure you serve it while the halloumi is still warm to enjoy its unique, mellow texture at its absolute peak.

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Ingredients for Grilled Halloumi with Watercress

  • 1 (230g) 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

How to make Grilled Halloumi with Watercress

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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.

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

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 28 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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