Hot Honey Halloumi (Crisp Outside Gooey Inside)
This hot honey halloumi is pan seared until golden and gooey, then finished with a warm honey and chili drizzle.
Servings: 6
Calories: 186kcal
Equipment
Ingredients
- 225 grams halloumi block 8 ounces
- 2 tablespoons light olive oil or avocado oil
- 2 tablespoons runny honey
- ½ teaspoon red chili flakes plus extra to taste
Instructions
- Cut the halloumi block in half through the middle first, along its natural fault line, to prevent cracking. Then slice into pieces 1 to 2 centimeters thick (0.5 to 0.75 inch).225 grams halloumi block
- Place the slices in a bowl and cover with just-boiled water. Let sit for 10 to 15 minutes.
- Remove from the water and pat both sides completely dry with paper towels.
- Heat the oil in a nonstick pan over medium-high heat (190°C or 375°F) until shimmering.2 tablespoons light olive oil or avocado oil
- Add the halloumi slices in a single layer, leaving space between pieces. Cook undisturbed for 2 to 3 minutes until deep golden underneath.
- Flip once and cook for another 1 to 2 minutes until golden on the second side.
- Transfer to a plate. Drizzle with the honey and scatter over the chili flakes. Serve immediately.2 tablespoons runny honey, ½ teaspoon red chili flakes
Video
Notes
Pat the halloumi completely dry before it hits the pan. This is the single biggest factor in getting a golden, crispy result rather than a pale, soggy one.
Don't overcrowd the pan, and don't flip more than once.
Storage: best eaten fresh. If needed, store cooked halloumi in the fridge for up to 2 days and reheat in a dry skillet or air fryer (avoid the microwave).
Not a fan of spice? Skip the honey and chili and finish with fresh lemon juice, lemon zest, and torn mint or oregano instead.
Nutrition
Calories: 186kcal | Carbohydrates: 6.8g | Protein: 8.3g | Fat: 14.3g | Saturated Fat: 7.7g | Cholesterol: 34.9mg | Sodium: 450mg | Potassium: 27mg | Sugar: 6.3g | Calcium: 283mg | Iron: 0.2mg
