Hot Honey Halloumi (Printable)

Crisp halloumi glazed with chili honey and served on fresh arugula for a sweet-spicy starter.

# What you need:

→ Halloumi & Greens

01 - 225 g (8 oz) halloumi cheese, sliced into 1 cm (½ inch) thick pieces
02 - 80 g (3 cups) fresh arugula
03 - 1 tablespoon olive oil

→ Hot Honey

04 - 3 tablespoons honey
05 - 1 teaspoon red chili flakes (or to taste)
06 - ½ teaspoon apple cider vinegar
07 - Pinch of salt

→ Garnish (optional)

08 - Freshly ground black pepper
09 - Lemon wedges

# Directions:

01 - In a small saucepan over low heat, combine the honey, chili flakes, apple cider vinegar, and a pinch of salt. Warm gently for 2–3 minutes, stirring occasionally, until fragrant. Remove from heat and let infuse while you prepare the halloumi.
02 - Pat halloumi slices dry with paper towels to ensure even browning.
03 - Heat the olive oil in a large nonstick skillet over medium-high heat. Add the halloumi slices in a single layer. Cook for 2–3 minutes per side until golden brown and crisp. Remove from the pan and set aside.
04 - Arrange the arugula on a serving platter or individual plates. Place the warm halloumi on top.
05 - Drizzle generously with the chili-infused honey. Add a grind of black pepper and serve immediately with lemon wedges if desired.

# Expert tips:

01 -
  • The hot honey seeps into every edge of crispy cheese like a sweet little secret.
  • It transforms humble ingredients into something you’ll casually boast about to friends.
02 -
  • If the halloumi is wet, it steams and sticks—a quick blot with paper towels is your insurance against a sad, limp bite.
  • Pouring the hot honey while the cheese is still sizzling turns every bite gooey in the best possible way.
03 -
  • Crispy halloumi is all about a dry surface and hot, even oil—don’t rush the process.
  • A fresh squeeze of lemon at the table brightens the whole plate in a way bottled juice never could.
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