Name: Hot Honey Halloumi
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 250 g halloumi block; 3 tbsp olive oil (divided: ~2 tbsp for frying, 1 tbsp for the honey); ⅓ cup honey (or rice malt syrup); ½ tsp dried chili flakes (adjust to taste); 1 tbsp lemon juice; Fresh thyme leaves, for garnish

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Crispy, golden halloumi slices fried to perfection and drizzled with a warm, sweet-and-spicy hot honey sauce—this Hot Honey Halloumi recipe brings bold flavor with minimal effort. I finish it off with a squeeze of lemon and a sprinkle of thyme for a zesty, herbaceous touch. It’s one of my go-to appetizers when I want something impressive, but quick.

Hot Honey Halloumi

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

250 g halloumi block (I go for a quality Cypriot brand if I can find it)

3 tablespoon olive oil (divided: around 2 tablespoon for frying, 1 tablespoon for the honey)

⅓ cup honey (or I use rice malt syrup when I want a milder option)

½ teaspoon dried chili flakes (or I up it to 1 teaspoon if I’m in the mood for more heat)

1 tablespoon lemon juice

A few fresh thyme leaves (to garnish)

Directions

I start by slicing the halloumi into thick pieces—about 1 to 1.5 cm. Then I pat them dry with paper towels so they fry up nice and golden instead of going soggy.

Next, I heat around 2 tablespoons of olive oil in a skillet over medium heat. Once hot, I add the halloumi and let it fry for about 1 to 2 minutes on each side until it turns beautifully golden. Right before removing the cheese from the pan, I squeeze over the lemon juice and then set the slices aside on a warm plate.

In the same pan, I add the remaining 1 tablespoon of olive oil, honey, and chili flakes. I gently heat the mix until it just starts to bubble—about 30 seconds—being careful not to overcook it, or it’ll harden.

Finally, I plate the warm halloumi, drizzle over the hot honey, scatter some fresh thyme leaves on top, and serve it immediately.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Calories: ~379 kcal per serving

Variations

Make it vegan: I swap the halloumi for a plant-based grilling cheese and use rice malt syrup instead of honey.

Try other herbs: When I don’t have thyme, I’ve used fresh oregano or rosemary, and both work beautifully.

Add nuts: Toasted pine nuts or chopped pistachios add a delicious crunch.

Roast it: Sometimes I roast the halloumi slices in a hot oven for about 10 minutes if I want to skip the pan-frying.

Different spice levels: I adjust the chili depending on who I’m serving—mild for guests, fiery for myself.

Storage/Reheating

This dish is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat just until warmed through—the halloumi won’t be quite as crispy, but it still tastes amazing. I avoid microwaving, as it can make the texture rubbery.

FAQs

What is halloumi and why doesn’t it melt?

Halloumi is a semi-hard cheese made from sheep’s, goat’s, or cow’s milk. It has a high melting point, which is why I can fry or grill it without it turning into a gooey mess.

Can I make this in advance?

I don’t recommend making this dish too far in advance because the halloumi tastes best right after frying. But I do sometimes prep the sauce and slice the cheese ahead of time to save a few minutes.

What’s a good substitute for halloumi?

If I can’t find halloumi, I use paneer or queso panela—they don’t melt easily and still fry up well, though the flavor is milder.

Can I adjust the heat level?

Absolutely. I love playing with the chili amount—½ teaspoon is mild, but 1 teaspoon or more gives a satisfying kick. I’ve even tried it with hot sauce blended into the honey for extra intensity.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as I use gluten-free honey or syrup and check that my halloumi brand doesn’t have any added wheat-based preservatives.

Conclusion

This Hot Honey Halloumi is one of those dishes I keep coming back to—it’s quick, delicious, and guaranteed to impress. Whether I’m serving it for guests or treating myself to a savory snack, it always hits the spot with that perfect combo of salty, sweet, spicy, and tangy. It’s a must-try for any cheese lover looking to shake up their appetizer game.

Recipe:

Hot Honey Halloumi

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Crispy, golden halloumi slices fried to perfection and drizzled with a warm, sweet-and-spicy hot honey sauce. Finished with a squeeze of lemon and fresh thyme, this quick appetizer is bold, flavorful, and ready in just 10 minutes.

Ingredients

250 g halloumi block

3 tbsp olive oil (divided: ~2 tbsp for frying, 1 tbsp for the honey)

⅓ cup honey (or rice malt syrup)

½ tsp dried chili flakes (adjust to taste)

1 tbsp lemon juice

Fresh thyme leaves, for garnish

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Instructions

Slice the halloumi into thick slices (1–1.5 cm) and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Fry the halloumi slices for 1–2 minutes per side until golden.
Squeeze lemon juice over the halloumi before removing from the pan. Set aside on a warm plate.
In the same pan, add 1 tablespoon olive oil, honey, and chili flakes.
Gently heat the mixture until it just starts to bubble, about 30 seconds. Do not overcook.
Drizzle the hot honey sauce over the warm halloumi, garnish with fresh thyme, and serve immediately.