Crispy Chili Honey Halloumi (Printable)
Golden pan-fried halloumi with spicy honey glaze and fresh herb salad
# List of ingredients:
→ For the Halloumi
01 - 8 oz halloumi cheese, sliced into ½ inch thick pieces
02 - 2 tbsp cornstarch or rice flour
03 - 2 tbsp olive oil
→ For the Chili Honey Glaze
04 - 2 tbsp honey
05 - 1½ tsp chili flakes
06 - 1 tsp apple cider vinegar
07 - 1 small clove garlic, finely grated
→ For the Herb Salad
08 - 1½ cups mixed fresh herbs (parsley, mint, cilantro, dill)
09 - 1½ cups mixed salad greens (arugula, baby spinach)
10 - ½ small cucumber, thinly sliced
11 - 4 radishes, thinly sliced
12 - 2 tbsp extra virgin olive oil
13 - 1 tbsp lemon juice
14 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Whisk together honey, chili flakes, apple cider vinegar, and grated garlic in a small bowl. Set aside for flavors to meld.
02 - Pat halloumi slices dry with paper towels. Lightly dredge each piece in cornstarch, shaking off any excess powder for an even, thin coating.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add halloumi and fry for 2–3 minutes per side until deep golden brown and crispy.
04 - Reduce heat to low. Pour chili honey mixture over halloumi and gently turn pieces to coat evenly. Cook for 30–60 seconds until glaze becomes sticky and caramelized. Remove from heat immediately.
05 - Combine herbs, salad greens, cucumber, and radishes in a large bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently to coat evenly.
06 - Arrange herb salad on serving plates and top with warm glazed halloumi slices. Serve immediately while cheese is still warm and coating is tacky.
# Expert Advice:
01 -
- The way salty halloumi and sweet honey create that perfect sweet salty balance we all crave
- You get crispy golden edges and soft centers in just 25 minutes
02 -
- Halloumi releases liquid as it cooks which prevents browning. Pat it thoroughly dry before searing.
- Once glazed the honey can burn quickly. Remove from heat as soon as the coating looks sticky and glossy.
03 -
- A cast iron skillet gives the best golden crust but nonstick works perfectly too
- Use a microplane to grate the garlic so it dissolves completely into the glaze