Golden Halloumi with Honey and Thyme Recipe

Introduction

Golden Halloumi with Honey and Thyme is a simple yet irresistible dish that combines the salty, squeaky cheese with sweet honey and fragrant thyme. Perfect as a quick snack or an elegant appetizer, it delivers a delightful balance of flavors and textures.

Ingredients

• 225-250g (8oz) halloumi (block, Cyprus made PDO stamped recommended)
• 2 tbsp olive oil
• 1 1/2 tbsp honey (or substitute with maple syrup)
• 1/2 tsp fresh thyme leaves and tiny sprigs
• 2-3 pinches chilli flakes (optional)

Instructions

1. Step 1: Cut the halloumi into 1 to 1.25 cm (0.4 to 0.5 inch) thick slices. Place the slices on a paper towel and pat dry to remove excess moisture.
2. Step 2: Warm a serving plate to keep the halloumi hot when served.
3. Step 3: Heat the olive oil in a non-stick pan over medium-high heat.
4. Step 4: Carefully place the halloumi slices into the hot pan. Cook for about 1 1/2 minutes or until the underside is golden. Move the slices gently if necessary to ensure even cooking.
5. Step 5: Using a spatula and a butter knife to help, turn the slices over and cook the other side for 1 to 1 1/2 minutes until golden.
6. Step 6: Transfer the golden halloumi slices onto the warmed serving plate.
7. Step 7: While still hot, drizzle honey over some slices generously, and lightly over others. Sprinkle with fresh thyme leaves and chilli flakes to taste.
8. Step 8: Serve immediately for the best texture—crispy on the outside and soft inside. Honey left on the plate is perfect for dipping bread.

Tips & Variations

• If you prefer, substitute honey with maple syrup for a different sweetness profile and a vegan-friendly option.
• Adjust chilli flakes to your preferred heat level or omit them for a milder taste.
• For an extra touch, add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Storage

Store any leftover cooked halloumi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low-medium non-stick pan to avoid overcooking and maintain texture. Note that halloumi is best enjoyed fresh, as it can lose its crispness once cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-sliced halloumi for this recipe?

Yes, pre-sliced halloumi works fine—just ensure the slices are about 1 to 1.25 cm thick for even cooking and a satisfying texture.

What is the best way to prevent halloumi from sticking to the pan?

Use a non-stick pan and enough olive oil, heated properly before adding the halloumi. Avoid moving the slices too soon to allow a golden crust to form, which helps release them easily.

Golden Halloumi with Honey and Thyme Recipe

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★★★★★

4.8 from 108 reviews

Golden Halloumi with Honey and Thyme is a delightful appetizer featuring perfectly pan-fried halloumi cheese slices drizzled with sweet honey, fragrant fresh thyme, and a hint of chili flakes for a subtle kick. This quick and easy recipe highlights halloumi’s unique texture—crispy on the outside, soft and squeaky inside—making it an irresistible treat ideal for sharing or serving as a savory snack.

• Author: Sophie
• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Total Time: 9 minutes
• Yield: Serves 2
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese

• 225–250g (8oz) halloumi block (preferably Cyprus made PDO stamped)

For Cooking

• 2 tbsp olive oil

Finishing Touches

• 1 1/2 tbsp honey (or substitute maple syrup)
• 1/2 tsp fresh thyme leaves with tiny sprigs
• 2 – 3 pinches chili flakes (optional)

Instructions

1. Slice the Halloumi: Cut the halloumi into 1 to 1.25 cm (0.4 to 0.5 inches) thick slices. Place the slices on a paper towel and gently pat dry to remove excess moisture for optimal frying.
2. Warm the Serving Plate: Pre-warm a serving plate to keep the halloumi warm once cooked.
3. Heat the Oil: In a non-stick pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
4. Fry the Halloumi (Side One): Carefully place the halloumi slices in the hot oil. Cook for 1 to 1.5 minutes or until the underside turns golden and crisp. Move the slices slightly if needed to ensure even cooking.
5. Flip and Fry (Side Two): Using a spatula and a butter knife to guide gently, turn the slices over. Cook the other side for 1 to 1.5 minutes until golden brown.
6. Transfer to Plate: Remove the golden halloumi slices from the pan and place them immediately on the pre-warmed serving plate.
7. Finish with Honey, Thyme, and Chili: While the halloumi is still hot, quickly drizzle with honey (or maple syrup), sprinkle fresh thyme leaves, and add chili flakes if desired. For variety, cover some slices fully with honey and drizzle others lightly.
8. Serve Immediately: Serve the halloumi straight from the pan to enjoy the ideal texture—crispy exterior with a soft, squeaky center. Optionally, serve with bread to mop up the honey.

Notes

• Use Cyprus PDO stamped halloumi if possible for authentic flavor and texture.
• Patting the halloumi dry before frying helps achieve a better golden crust.
• Adjust honey quantity according to taste; maple syrup works as a vegan substitute.
• Pre-warming the plate keeps the halloumi warm and crisp during serving.
• Chili flakes add a subtle heat but are optional depending on your preference.

Keywords: halloumi, fried halloumi, honey, thyme, appetizer, Mediterranean cheese, easy snack, vegetarian