Description of this recipe
This recipe transforms humble halloumi cheese into a delectable appetizer or side dish. Halloumi, known for its high melting point and characteristic squeak, is pan-fried to a beautiful golden brown and then drizzled with honey and sprinkled with fresh thyme (and a pinch of chili flakes for those who like a little heat). The combination of salty, savory, sweet, and herbaceous flavors is simply irresistible. The contrast in textures, with the crisp exterior and the soft, slightly chewy interior, adds another layer of enjoyment.
Why you will love this recipe
You will love this recipe because it’s incredibly quick and easy to make, requiring minimal ingredients and effort. It’s a showstopper that impresses with its elegant simplicity. The contrasting flavors are unexpected and delightful, making it a great conversation starter. Whether you’re looking for a quick appetizer for a party, a simple side dish to accompany a Mediterranean-inspired meal, or just a satisfying snack, this golden halloumi is guaranteed to please. Plus, it’s endlessly customizable – you can easily adapt the toppings to suit your preferences.
Ingredients:
- 225-250g/ 8oz halloumi block, Cyprus made PDO stamped recommended
- 2 tbsp olive oil
- 1 1/2 tbsp honey (or maple syrup)
- 1/2 tsp fresh thyme leaves and tiny sprigs (or ¼ tsp white sesame seeds, 1.5 tbsp roughly chopped roasted walnuts or pistachios)
- 2 – 3 pinches chilli flakes (red pepper flakes), optional
Preparation:
Step 1: Cut the halloumi into 1-1.25 cm thick slices (0.4 – 0.5 inches). This thickness allows the cheese to develop a nice crust without becoming overly melted in the center.
Step 2: Place the halloumi slices on a paper towel and pat the surface dry. Removing excess moisture is crucial for achieving that beautiful golden-brown crust during frying.
Step 3: Warm a serving plate. This prevents the halloumi from cooling down too quickly once it’s cooked and keeps the cheese at its optimal texture for longer.
Step 4: Heat the olive oil in a non-stick pan over medium-high heat. Make sure the pan is hot enough before adding the halloumi, but not so hot that the oil starts to smoke.
Step 5: Carefully place the halloumi slices in the pan. Avoid overcrowding the pan; cook the halloumi in batches if necessary. Cook for 1 1/2 minutes or until the underside is golden brown. Shuffle the slices around if needed to ensure even cooking.
Step 6: Gently turn the halloumi slices using a spatula and butter knife to guide it, and cook the other side for another 1 1/2 minutes, or until golden brown.
Step 7: Transfer the cooked halloumi onto the warmed serving plate.
Step 8: Optional finishes: Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. Ensure some slices get full honey coverage, and others just a light drizzle.
Step 9: Serve immediately. Halloumi is best enjoyed hot, when the surface is still crisp and the inside is soft and slightly chewy. The honey on the plate is great for bread mopping, should you like!
COOKING Rating:
Easy
Serving Suggestions:
- Serve as an appetizer with crusty bread or pita bread.
- Add to salads for a salty and protein-rich element.
- Include in a Mediterranean-inspired mezze platter.
- Serve alongside grilled vegetables or roasted meats.
- Enjoy as a quick and satisfying snack.
Tips:
- Use a good quality halloumi, preferably Cyprus made PDO stamped.
- Don’t overcrowd the pan when frying the halloumi. Cook in batches if necessary.
- Pat the halloumi dry before frying to ensure a crispy crust.
- Serve immediately for the best texture and flavor.
- Get creative with the toppings! Try different herbs, spices, or nuts.
Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Nutritional Information:
(Approximate, per serving – varies based on toppings and serving size)
Calories: 250-350 Protein: 15-20g Sodium: 400-500mg
Conclusion
Golden Halloumi with Honey and Thyme is a recipe that proves simple ingredients, when combined thoughtfully, can create extraordinary flavors. This quick and easy dish is perfect for impressing guests or simply treating yourself to a delicious and satisfying snack. The salty, sweet, and herbaceous combination is a delight to the senses, and the crisp-on-the-outside, soft-on-the-inside texture is simply irresistible. Don’t be afraid to experiment with different toppings to create your own signature version of this golden delight.
Questions and Answers:
Q1: Can I use a different type of cheese instead of halloumi?
A: While the recipe is specifically designed for halloumi due to its high melting point and unique texture, you could try using paneer, which has similar properties. However, the flavor and overall result will be different. Other cheeses will likely melt too much and not achieve the desired crispy exterior.
Q2: What if I don’t have fresh thyme?
A: If you don’t have fresh thyme, you can use dried thyme, but use a smaller amount (about ¼ teaspoon) as dried herbs are more concentrated. Alternatively, you can substitute with other herbs like rosemary or oregano, or even a sprinkle of sesame seeds or chopped nuts for added texture and flavor.
Q3: Can I prepare the halloumi ahead of time?
A: It’s best to cook and serve the halloumi immediately for the best texture and flavor. If you need to prepare ahead of time, you can slice the halloumi and pat it dry, but wait to fry it until just before serving.
Q4: What’s the best way to reheat leftover halloumi?
A: Reheating halloumi can be tricky as it can become rubbery. The best way is to pan-fry it again in a little bit of olive oil until heated through. You can also try microwaving it for a short amount of time, but be careful not to overcook it.
Q5: Can I grill the halloumi instead of pan-frying?
A: Yes, grilling halloumi is a great option, especially during the warmer months. Simply brush the halloumi slices with olive oil and grill over medium heat for 2-3 minutes per side, or until golden brown and slightly softened. Watch carefully to prevent it from sticking to the grill.
