Hot Honey Halloumi Spring Greens

The first time I encountered hot honey on fried cheese was at a tiny tapas bar in Barcelona, and I spent the rest of that trip trying to recreate that perfect sweet-spicy magic in my hotel room with a microwave and a very skeptical concierge.

Last spring I made this for my sister who swore she hated halloumi, and she literally licked the honey off her plate. Now she texts me every week asking when Im making it again.

Ingredients

• 225 g halloumi cheese: Slice it about 1 cm thick so you get that perfect golden crust without the interior drying out
• 3 tbsp runny honey: If your honey has crystallized, warm it gently for 10 seconds so it combines smoothly with the spices
• 1 ½ tsp red pepper flakes: Start with less if youre heat sensitive, but dont skip them entirely theyre the backbone of the hot honey
• ½ tsp smoked paprika: This adds a subtle earthiness that rounds out the sharp heat and sweet honey beautifully
• ½ tbsp apple cider vinegar: A tiny splash of acid cuts through the rich cheese and brightens the whole dish
• 120 g baby spinach: Baby spinach is tender enough that it doesnt need wilting, just a toss in the dressing
• 80 g arugula: The peppery bite of arugula cuts through the fatty halloumi and keeps every bite interesting
• 100 g sugar snap peas: Halving them exposes their sweet interior and gives you satisfying crunch in every forkful
• 1 small cucumber: Thin slices are better than thick here you want freshness not a watery cucumber overwhelming the plate
• 4 radishes: Their sharp peppery bite is the perfect counterpoint to all that sweet honey and salty cheese
• 1 small bunch fresh mint: Dont skip this it makes everything taste bright and keeps the dish from feeling too heavy
• 2 tbsp extra virgin olive oil: Use your best olive oil here since the dressing is simple and uncooked
• 1 tbsp lemon juice: Fresh lemon is absolutely essential for that Mediterranean brightness
• 1 tbsp olive oil for cooking: A neutral oil works fine here since were using good olive oil in the dressing

Instructions

Craft your hot honey:

Warm the honey gently over low heat with red pepper flakes and smoked paprika, stirring constantly so the spices infuse without burning. Remove from heat and whisk in the apple cider vinegar itll bubble slightly and become beautifully fragrant.

Prep your spring greens:

Toss the spinach, arugula, halved snap peas, sliced cucumber, radishes, and fresh mint in a large bowl. Keep things relaxed and dont obsess over perfect mixing.

Whisk the dressing:

Combine the olive oil, lemon juice, salt, and pepper in a small jar and shake until emulsified. Drizzle it over the greens and toss gently with your hands for even coverage.

Sear the halloumi to golden perfection:

Heat olive oil in a nonstick skillet until shimmering, then add halloumi slices in a single layer. Let them develop a deep golden crust about 2 minutes per side before flipping resist the urge to move them around.

Bring it all together:

Divide the dressed greens among plates while theyre still vibrant and fresh. Top each serving with hot halloumi straight from the pan.

Finish with flourish:

Drizzle that gorgeous hot honey generously over everything while the cheese is still sizzling. Serve immediately before the halloumi loses its precious crisp edges.

Save

This recipe became my go to for impromptu dinner parties because people hover around the stove watching the halloumi sizzle and literally gasp when I pour the honey over the cheese.

Make It Your Own

Sometimes I crumble toasted walnuts over the top for extra crunch, or swap in baby kale when I want something more substantial. The hot honey keeps for weeks in the fridge and is incredible on pizza or roasted vegetables too.

Timing Is Everything

Ive learned the hard way that halloumi loses its magic fast once it cools down. Get everything plated and dressed before you even start frying the cheese, and serve within 5 minutes for that irresistible contrast of hot crisp cheese against cool crisp greens.

What To Serve With It

On nights when I want something more substantial, I serve this alongside warm quinoa or crusty bread to mop up all that spicy honey. A crisp white wine like Sauvignon Blanc cuts through the richness perfectly.

• A simple green soup makes this a complete meal
• Roasted potatoes on the side never hurt anyone
• Keep extra hot honey on hand for unexpected cravings

Save

Theres something deeply satisfying about a dish that comes together this quickly but tastes so thoughtful and complete.

Recipe FAQs

→ Can I make the hot honey ahead of time?

Absolutely. The hot honey mixture stays fresh in a sealed jar for up to one week. Gently reheat before drizzling over your halloumi for that perfect warm consistency.

→ What vegetables work best in the green mix?

Baby spinach and arugula form the base, but sugar snap peas add satisfying crunch. Cucumber and radishes bring fresh crispness while mint leaves provide bright herbal notes that complement the sweet-spicy glaze.

→ How do I get perfectly golden halloumi?

Use a nonstick skillet over medium-high heat with just enough olive oil to coat the bottom. Fry slices for 2–3 minutes per side until deep golden brown forms—resist moving them too early to develop that coveted crust.

→ Is this dish suitable for gluten-free diets?

Naturally gluten-free, halloumi contains no wheat ingredients. However, always verify packaging as production facilities vary. The remaining ingredients—honey, fresh vegetables, and olive oil—are all safely gluten-free.

→ Can I adjust the spice level?

Certainly. Start with 1½ teaspoons of red pepper flakes for medium heat. Reduce to ½ teaspoon for mild warmth, or increase to 2–3 teaspoons if you prefer fiery intensity. The smoked paprika adds depth without significant heat.

→ What sides pair well with this plate?

Crusty bread soaks up excess honey beautifully. For more substance, serve over quinoa or add toasted walnuts for extra crunch. A crisp Sauvignon Blanc or dry rosé cuts through the richness elegantly.