Ingredients You’ll Need

This recipe uses just a few easy-to-find ingredients. Quantities below make a single block of halloumi (about 225g / 8oz).

• Halloumi: 1 packet (roughly 225g / 8oz). A whole block keeps preparation simple and is easy to scale.
• Harissa paste: 2 tablespoons. Harissa varies in heat—if yours is very spicy, reduce to 1–1.5 tablespoons.
• Honey: 2 tablespoons. Maple syrup, golden syrup or agave are fine substitutes.
• Lime juice: Juice of half a lime (about 1 tablespoon). Bottled lime juice will work in a pinch.
• Olive oil: 1 tablespoon for frying.
• Salt: 1/2 teaspoon.
• To serve: 1 scallion (spring onion), sliced lengthways; 1 tablespoon dukkah for sprinkling.

How to Make Honey Harissa Halloumi

Patting the halloumi dry before cooking helps it crisp up. Cut the block in half along its natural fold, then cut each half diagonally to create four large triangles. If you plan to use the halloumi on flatbreads, slice it thinner so it warms through quickly.

1. Make the sauce: In a small bowl, whisk together the harissa, honey, lime juice and salt. Set aside. Place the sliced scallion in cold water to encourage it to curl for garnish.
2. Prepare the halloumi: Pat the halloumi dry, then cut into triangles (or thinner slices for flatbreads).
3. Cook: Heat 1 tablespoon olive oil in a small frying pan over medium heat. Add the halloumi and cook until golden on the first side (about 4–5 minutes). Flip and cook the other side until golden (about 2–3 minutes). Thinner slices will take less time—usually a couple of minutes per side.
4. Glaze: Pour the honey-harissa sauce into the pan and let it bubble gently. Toss or flip the halloumi so each piece is evenly coated in the glossy sauce.
5. Serve: Transfer the glazed halloumi to a serving plate, spooning any remaining sauce over the top. Garnish with the curled scallion strips and a sprinkle of dukkah. Serve immediately.

Notes & Tips

Flatbreads: This halloumi is excellent on loaded flatbreads. Spread a hummus or bean dip base on warm flatbreads, add crunchy lettuce, then top with the glazed halloumi and a scattering of parsley or crunchy chickpeas.

Ingredient swaps: Swap honey for maple or agave. If you don’t have harissa, use another chili paste or a mix of chili flakes and a milder chili sauce, adjusting amounts to taste. Fresh lime juice brightens the sauce but bottled juice works too.

Make ahead: You can prepare the sauce and slice the halloumi in advance, but cook and glaze the cheese just before serving for the best texture—halloumi becomes firmer the longer it sits.

BBQ option: You can grill the halloumi—watch closely because grill heat varies. Warm the sauce separately and toss or spoon it over the grilled halloumi before serving.

Honey Harissa Halloumi — Frequently Asked Questions

Can I use something else if I can’t find harissa paste?

Yes. Use another spicy paste or sauce such as sriracha, or mix chili flakes with a little tomato paste or hot sauce. Adjust quantities to control the heat. Hot honey can also provide both spice and sweetness.

Can this be prepared ahead of time?

You can slice the halloumi and make the sauce in advance, but for best texture, fry and glaze the cheese right before serving.

What can replace honey in the glaze?

Maple syrup, agave or golden syrup are good substitutes and will still give a sticky, sweet glaze.

Three Ways to Enjoy

• Make loaded flatbreads: smear with hummus or a bean dip, add lettuce and the glazed halloumi.
• Serve as part of a Mediterranean spread alongside grilled meats or roasted vegetables.
• Keep it light: pair with a crunchy chopped salad or a Mediterranean-style bean salad for a balanced meal.

Nutrition

• Serving Size: 2 pieces
• Calories: 578
• Sugar: 19.5g
• Sodium: 1587.2mg
• Fat: 43.2g
• Saturated Fat: 25.1g
• Unsaturated Fat: 5.8g
• Trans Fat: 0g
• Carbohydrates: 20.1g
• Fiber: 0.1g
• Protein: 28.2g
• Cholesterol: 100mg

Enjoyed this recipe?

If you try it, leave a comment or rating on the recipe page and share a photo—it’s always great to see how you serve it.