Hot honey halloumi
Hot honey halloumi feels like the natural next step in a trend that is all about contrast and bold flavor. Sliced thick and pan-fried, halloumi develops a deeply golden crust on the outside while staying soft and slightly bouncy within. As it cooks, the cheese takes on a richness that pairs perfectly with the sweetness of honey, setting the stage for that signature hot honey finish.
Servings: 4 portions
Ingredients
- 250 g halloumi
- Salt and pepper
- Oil to fry
Hot honey
- 50 ml honey
- 1 tsp chili flakes
Instructions
Pan-fried halloumi
- Cut 250 g halloumi in long strips.
- Gently path the strips with a paper towel.
- Add Salt and pepper to the halloumi pieces on both sides.
- Add oil to a hot pan and fry the halloumi pieces until golden brown on each side.
Hot honey
- Slowly heat 50 ml honey in a pan.
- Add 1 tsp chili flakes and stir.
- Heat for about five minutes until the honey have reached desired spiciness.
Optional
- For a smooth hot honey, which will also stay milder, use a small sieve to remove the chili flakes.
- Lower the heat of the frying pan and add in your hot honey with the halloumi. Flip the halloumi so that both sides are coated in the hot honey.
- Fry to create a carmalised outer layer on the halloumi pieces.
- Take out of the pan and serve with potatoes or rice and steamed vegetables.
Notes
The longer you infuse the chili flakes into your honey, the spicier the hot honey will be.