Description
Hot Honey Halloumi is a simple yet flavorful recipe featuring grilled halloumi cheese coated in a spicy-sweet honey glaze. This Middle Eastern-inspired dish has a perfect balance of heat and sweetness, making it delicious served plain or as a topping on salads.
Ingredients
Main Ingredients
- 1 pack halloumi (200g / 8oz)
- 2 tablespoons honey
- 1 tablespoon lime or lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon red chili flakes
Instructions
- Prepare the Halloumi: Pat the block of halloumi cheese dry with a paper towel, then slice it into 6 even slices to ensure uniform cooking.
- Make the Honey Sauce: In a shallow bowl or deep plate, whisk together the honey, lime or lemon juice, olive oil, and red chili flakes until well combined.
- Coat the Halloumi: Add the halloumi slices to the honey sauce mixture and turn them over carefully to coat both sides evenly with the sauce.
- Heat the Skillet: Place a large nonstick skillet over medium-high heat and allow it to get very hot before cooking the cheese.
- Cook the Halloumi: Using tongs or a fork, transfer the halloumi slices from the honey sauce to the hot skillet, spacing them apart. Reserve any leftover honey sauce. Cook for 3-4 minutes until the bottom turns golden brown.
- Flip and Finish Cooking: Flip the halloumi slices and cook for another 2-3 minutes on the other side until golden brown and cooked through.
- Simmer Remaining Sauce: Add any leftover honey sauce from the bowl to the skillet and simmer it for about 30 seconds to thicken slightly.
- Serve: Place the cooked halloumi slices onto a serving plate, drizzle with the warmed honey sauce from the skillet, and enjoy immediately while hot.
Notes
- Patting the halloumi dry before slicing helps achieve a better golden crust when cooking.
- Adjust the amount of red chili flakes to control the heat level to your preference.
- Serve hot honey halloumi atop fresh salads or as a flavorful side dish.
- Use a nonstick skillet or cast iron pan for best results to prevent sticking.
- Enjoy immediately as halloumi is best served hot and fresh out of the pan.
