Hot Honey Halloumi (Print Version)

Crisp pan-seared halloumi topped with chili-honey over fresh arugula; sweet, spicy, and ready in 20 minutes.

# Components:

→ 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 Advice:

01 -
  • This dish looks impressive but comes together before you know it, so you can still catch up with friends around the table.
  • The hot honey transforms mild halloumi into something completely craveable  trust me, you&ll be swiping up every drop with bread.
02 -
  • If you crowd the pan with halloumi, you&ll get sad, pale cheese—give each slice space for a proper golden edge.
  • Letting the hot honey rest after heating intensifies its flavor and tames the raw chili bite.
03 -
  • Invest in a quality nonstick skillet—cheap pans make halloumi sad and rubbery.
  • Taste the honey before serving& adjust the salt or vinegar to make it pop just right for you.
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