This hot honey halloumi is so good. You slice halloumi cheese then pan grill the slices in this sticky, sweet, slightly spicy hot honey sauce. Hot honey halloumi requires just a handful of ingredients and basically 5 minutes of hands on effort and another 6-7 minutes of cook time. If you love halloumi as much as I do, you have to try this out! Makes for the best side dish or salad topping.
I often grill halloumi in the air fryer for ultimate ease, but you’ll want to go the stovetop route in this case so you can collect all that yummy hot honey sauce. You can use the slices in any salad, like in this strawberry halloumi salad to up the flavor even more.
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Ingredients you need for hot honey halloumi:
- Halloumi: a solid, salty cheese that often originates from Cyprus or the Mediterranean region. Halloumi usually comes sealed in a pack with a little water. Pat it dry, and slice it.
- Honey: Use any honey you have on hand, you don’t have to be finicky.
- Lemon or lime juice: Either work great! Just adds a little tang to the sauce.
- Olive oil: Mixing the olive oil in the hot honey marinade means you don’t have to add any oil to the pan
- Chili flakes: This is how you get the heat to the hot honey sauce.
See recipe card for quantities.
Instructions
- Step 1: Pat dry the halloumi and slice into 6 even slices.
- Step 2: Add the honey, lime or lemon juice, olive oil, and red chili flakes to a shallow bowl.
- Step 3: Whisk well with a fork to combine.
- Step 4: Add the halloumi slices.
- Step 5: Turn over and coat the other side of the halloumi.
- Step 6: Heat a large nonstick skillet over medium high heat. When very hot, use tongs or a fork to add the halloumi slices.
- Step 7: Cook for a few minutes until golden brown, anywhere between 3-4 minutes, then flip over and cook on the other side for 2-3 minutes until golden brown.
- Step 8: Add any remaining honey sauce from the bowl to the skillet and simmer for 30 seconds or so, then place the halloumi with the sauce into a serving plate. Enjoy immediately.
Hint: Make sure the skillet heats up well before adding the halloumi slices, so that the halloumi browns up evenly and doesn’t take too long to cook.
Where can I find halloumi?
Halloumi cheese has become much more widespread recently, you can find it prepackaged in pretty much any supermarket in the dairy section. Or check out the fresh cheese/deli!
How to serve:
- As is – I love just snacking on this as is, or using some thick pita bread to place sticky hot honey halloumi slices in.
- On a cheese board- How yummy would this be served with dried fruit and nuts!
- In a wrap or sandwich- with some arugula and cherry tomatoes
- As a salad topping – this will jazz up absolutely any salad. Try it with arugula leaves and a simple olive oil vinaigrette.
- On avocado toast- for the ultimate brunch extravaganza
- Less spicy – just reduce the amount of chili flakes to the bare minimum if you want this less spicy, but it really isn’t too much at all, my kids can easily eat this!
Storing Leftovers:
I wouldn’t recommend leftovers of this, because the cheese will harden up and become rubbery. Plus, the recipe doesn’t even make a ton!
However, if you do have some leftover slices, store them in the hot honey sauce, and reheat briefly in the microwave or on low heat in a skillet.
Expert tips and tricks:
- Pat the halloumi thoroughly before frying to get that crispy golden crust, if it’s too moist it’ll just steam when you pan grill it.
- Use a non stick or cast iron pan so the halloumi doesn’t stick to the pan and so you get the perfect sear.
- Serve immediately so that the halloumi stays nice and hot and crispy and doesn’t go rubbery.
- See the serving ideas above for great ways to use up your hot honey halloumi.
Top Tip
Don’t overcrowd the halloumi, use a skillet big enough to fit all the slices so they don’t stick together and sort of melt together.
Recipe FAQs:
Any honey you have on hand! Literally anything works. A runnier honey will make it easier to whisk into the other ingredients, but even if your honey is more solid you can microwave it briefly to loosen it.
Not that spicy, I just add a teeny little pinch of red chili flakes. You can obviously add more or less to your preference!
Serve right after cooking, when you let it sit it starts to harden and become rubbery.
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Hot Honey Halloumi
Ingredients
- 1 pack halloumi 200g (8oz)
- 2 tablespoon honey
- 1 tablespoon lime or lemon juice
- 1 tablespoon olive oil
- 1/2 tspq red chili flakes
Instructions
- Pat the block of halloumi cheese dry, then slice into 6 even slices.
- Add the honey, lime or lemon juice, olive oil, and red chili flakes to a shallow bowl or deep plate and whisk with a fork to combine.
- Add the slices of halloumi to the mixture, then turn to coat both sides.
- Heat a large nonstick skillet over medium high heat. When very hot, use tongs or a fork to transfer the slices of halloumi out of the honey sauce, spacing in between. Reserve the leftover honey sauce.
- Cook for a few minutes until golden brown, anywhere between 3-4 minutes, then flip over and cook on the other side for 2-3 minutes until golden brown.
- Add any remaining honey sauce from the bowl to the skillet and simmer for 30 seconds or so, then place the halloumi with the sauce into a serving plate. Enjoy immediately.
Video
Notes
- Pat the halloumi thoroughly before frying to get that crispy golden crust, if it’s too moist it’ll just steam when you pan grill it.
- Use a non stick or cast iron pan so the halloumi doesn’t stick to the pan and so you get the perfcet sear.
- Serve immediately so that the halloumi stays nice and hot and crispy and doesn’t go rubbery.
- As is – I love just snacking on this as is, or using some thick pita bread to place sticky hot honey halloumi slices in.
- On a cheese board- How yummy would this be served with dry fruit and nuts!
- In a wrap or sandwich- with some arugula and cherry tomatoes
- As a salad topping – this will jazz up absolutely any salad. Try it with arugula leaves and a simple olive oil vinaigrette.
- On avocado toast- for the ultimate brunch extravaganza
- Less spicy – just reduce the amount of chili flakes to the bare minimum if you want this less spicy, but it really isn’t too much at all, my kids can easily eat this!
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