Hot Honey Halloumi (Printer View)

Pan-seared halloumi glazed with chili honey, served over arugula for a sweet-spicy starter or light lunch.

# What You'll Need:

→ Halloumi & Greens

01 - 8 oz halloumi cheese, sliced 1/2 inch thick
02 - 3 cups fresh arugula
03 - 1 tablespoon olive oil

→ Hot Honey

04 - 3 tablespoons honey
05 - 1 teaspoon red chili flakes (adjust to taste)
06 - 1/2 teaspoon apple cider vinegar
07 - Pinch of salt

→ Garnish (optional)

08 - Freshly ground black pepper, to taste
09 - Lemon wedges

# Method Steps:

01 - Combine honey, red chili flakes, apple cider vinegar and a pinch of salt in a small saucepan. Warm gently over low heat for 2–3 minutes, stirring occasionally, until aromatic. Remove from heat and allow to infuse while you prepare the cheese.
02 - Pat the halloumi slices dry with paper towels to remove excess moisture; this ensures even browning and a crisp exterior.
03 - Heat the olive oil in a large nonstick skillet over medium-high heat. Add halloumi in a single layer and cook 2–3 minutes per side until deeply golden and crisp. Transfer to a plate and keep warm.
04 - Spread the arugula on a serving platter or individual plates and top with the warm halloumi slices.
05 - Drizzle the chili-infused honey generously over the halloumi, add a grind of black pepper and serve immediately with lemon wedges to brighten the dish.

# Expert Advice:

01 -
  • If you’ve ever wanted a lightning-fast dish that impresses everyone, this is your new secret weapon.
  • The play of salty cheese, spicy-sweet honey, and peppery greens is honestly irresistible—no fancy skills needed.
02 -
  • If you skip drying the halloumi, you’ll end up with more of a steamed texture than that lush golden crust.
  • Don’t walk away from the honey—it can bubble up fast and go from dreamy to scorched in seconds.
03 -
  • Letting the halloumi rest on paper towels after pan-frying helps it stay crisp, not soggy.
  • Mix a little smoked paprika into the honey for a subtle twist that’s always a hit.
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