Halloumi and hot honey are a match made in heaven. Sweet, spicy, salty, and slightly smoky - this hot honey halloumi is everything you want in a quick, flavor-packed dish. It's pan-fried until golden on the outside, gooey in the middle, and coated in a sticky marinade of lemon, thyme, and chili. Serve it on toast with eggs and avocado, add it to salads or put it in a wrap with a cooling yogurt sauce, or simply enjoy straight from the pan with a fork! Yum.

For similar recipes, try my crispy butter beans, this romesco dip, or this whipped lemony ricotta dip next.

Ingredient Notes

The exact measurements are in the recipe card below - here's a quick overview with some tips:

• Halloumi: Choose a good-quality block. For best results, cut from the short edge to get wide slices that hold their shape better in the pan.
  
• Honey: Adds sweetness and caramelisation. Use runny honey - or swap for maple syrup for a vegan version (paired with a plant-based grilling cheese).
  
• Red Pepper Flakes: These bring the heat. Adjust depending on your spice preference.
  
• Lemon Juice: Brightens the marinade and balances the sweetness.
  
• Dried Thyme: Adds earthiness. You could also use rosemary or oregano. If you have fresh thyme, this will also work great.
  
• Olive Oil: Helps coat the halloumi and prevents sticking when you cook it.

Substitutions & Additions

• Swap honey for maple syrup to make this vegan (alongside a vegan grilling cheese)
• Use fresh herbs like rosemary or thyme if you have them on hand
• Add a splash of balsamic vinegar for deeper sweetness
• Stir a bit of harissa or chipotle paste into the marinade for smoky heat

How To Make Hot Honey Halloumi

Full instructions and quantities are in the recipe card at the bottom of this post. Here's the quick version:

1. Slice the Halloumi

Remove from packaging and slice into even 1-2 cm-thick pieces. Cut the halloumi by the short end to avoid it splitting in the middle.

2. Make the Marinade 

Mix together the honey, olive oil, lemon juice, thyme, and chili flakes. If needed, thin with a splash of water.

Pour the marinade over the halloumi and let it sit for 30-60 minutes.

3. Pan-Fry

Heat a dry non-stick pan over medium-high heat. Fry halloumi slices for 2 minutes on each side until golden. Arrange on a serving plate and drizzle over any remaining marinade.

Top Tips

• Avoid overcooking the halloumi: 2 minutes per side is enough for that crispy edge and soft centre.
• Marinate ahead of time: Halloumi can handle a longer marinade if you want to prep ahead.
• Double the marinade and use it as a glaze for roasted vegetables or tofu.

Storage

Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat in a pan or microwave, but the texture will be firmer and squeakier - still tasty though! Alternatively, slice and enjoy cold in wraps or salads.

FAQs

Can I bake or grill the halloumi instead?
Yes! You can bake it at 200°C (392°F) for 10 minutes, flipping halfway. Or grill on a BBQ or grill pan for a smoky twist.

Can I make it ahead of time?
You can marinate it in advance and then cook just before serving. The cooked halloumi is best fresh, but leftovers are still good cold.

Is this spicy?
It's mildly spicy. Add more chili flakes if you like heat, or reduce/ remove them for a sweeter version.