Dinner · Vegetarian · Main Course · Mediterranean

Aged Balsamic Roasted Halloumi with Grapes and Fried Mint

Name: Aged Balsamic Roasted Halloumi with Grapes and Fried Mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 500 g halloumi cheese, sliced into 1cm steaks; 2 cups red seedless grapes, still on small stems; 3 tbsp extra virgin olive oil; 1 tbsp honey or maple syrup; 1/4 cup high-quality balsamic vinegar; 1/2 tsp flaky sea salt; 1/2 cup fresh mint leaves, dried thoroughly; 1/4 cup toasted walnut halves; 1/2 tsp cracked black pepper; 1 tsp lemon zest

A sophisticated skillet main featuring golden-crusted halloumi cheese pan-roasted with red grapes, finished with crispy mint leaves and a syrupy balsamic reduction.

4.8(0 reviews)

·By Ethan Brooks·July 6, 2026

Aged Balsamic Roasted Halloumi with Grapes and Fried Mint — Mediterranean Dinner served and photographed from above

Prep

10 min

Cook

15 min

Difficulty

Easy

Serves

Preparation

Get these tasks done before you start cooking.

Before you start

How to Make Aged Balsamic Roasted Halloumi with Grapes and Fried Mint

Total time: 25 min · Yields 2 servings

1
Sear the Halloumi
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Pat the halloumi slices dry with paper towels. Arrange the cheese in the pan and fry for 2-3 minutes per side until deeply golden brown and crispy on the edges. Remove the cheese to a plate.
2
Blister the Grapes
In the same skillet, add another tablespoon of oil and the grape clusters. Sauté the grapes for 5-6 minutes, shaking the pan occasionally, until the skins begin to wrinkle and blister, and they release a small amount of juice.
3
Create the Glaze
Lower the heat to medium-low. Return the halloumi to the skillet, nestled among the grapes. Drizzle the balsamic vinegar and honey over the top. Simmer for 2 minutes until the liquid reduces into a thick, glossy syrup that coats the cheese.
4
Crisp the Mint
Push the ingredients to one side. Add the remaining tablespoon of oil to the empty space and drop in the mint leaves. Fry for 30-45 seconds until they turn translucent and crisp up like paper. Remove from heat immediately.
5
Finish and Season
Garnish the skillet with toasted walnuts, lemon zest, black pepper, and flaky sea salt. Serve directly from the pan while the cheese is warm and supple.

Chef's Tips

Always pat the halloumi dry before frying; excess moisture prevents that coveted golden crust.
Do not over-cook the balsamic at high heat or it will turn bitter; low and slow creates the best syrup.
Leaving the grapes on small stems makes for a more beautiful presentation and easier flipping.