Sautéed Halloumi with Spicy Honey Glaze
This delicious recipe takes the beloved squeaky halloumi cheese and elevates it with a luscious, quick sweet chili sauce. With a perfect balance of sweet and spicy, the honey glaze complements halloumi’s salty flavor, making it an irresistible dish that’s ideal for brunch or a light dinner. The vibrant sauce can be prepared in just four minutes, allowing you to create a flavorful meal without any fuss. Enjoy it over a bed of fresh salad leaves drizzled with extra virgin olive oil for the ultimate culinary experience. Perfect for impressing guests or indulging yourself!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
fresh red chilies
3 (2 sliced, 1 de-seeded and finely chopped)
runny honey
2 tablespoons (n/a)
lime
1 (halved)
halloumi cheese
225 g (block sliced into 8 pieces)
salad leaves
to taste (of your choice)
extra virgin olive oil
to taste (for drizzling)
Instructions
1
Start by preparing the sweet chili sauce. Slice two of the fresh red chilies, leaving the seeds for a spicier kick. De-seed the third chili and finely chop it for a concentrated heat. In a small butter-melting pan, combine the chopped chilies with the runny honey and squeeze in the juice of 1 teaspoon from half a lime.
2
Place the pan on low heat and bring the mixture to a gentle bubble. Allow it to foam and simmer for about 4 minutes, stirring frequently to prevent overflowing. Once done, remove it from the heat and set aside.
3
While the sauce is cooking, arrange a selection of your favorite salad leaves on two plates. Drizzle olive oil over the leaves according to your preference. Cut the remaining lime half into wedges and place one on each plate if desired.
4
Next, slice the halloumi cheese block into 8 equally thick pieces. Heat a cast-iron or heavy-based frying pan over medium heat without any oil. Once hot, carefully place the halloumi slices in the pan and cook for 30 to 60 seconds until the bottom develops a beautiful tiger stripe. Flip the slices and cook the other side until it is nicely bronzed as well.
5
Transfer the golden halloumi to the plates with salad leaves, and generously spoon the sweet chili sauce over the cheese. Serve immediately for optimal flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Halloumi with Spicy Honey Glaze?
It is a dish featuring pan-fried halloumi cheese topped with a homemade sweet and spicy honey-chili glaze, served over salad leaves.
How many ingredients are required for this recipe?
This recipe uses 6 main ingredients: fresh red chilies, runny honey, lime, halloumi cheese, salad leaves, and extra virgin olive oil.
How many chilies are needed for the glaze?
You will need 3 fresh red chilies for this recipe.
What type of honey should I use?
The recipe recommends using runny honey to ensure it combines easily into a sauce.
How do I prepare the lime?
Halve the lime; use 1 teaspoon of juice for the sauce and cut the remaining half into wedges for serving.
How long does the sauce take to cook?
The sauce takes approximately 4 minutes to simmer and foam on low heat.
How should I prepare the chilies for the sauce?
Slice two chilies with seeds for spice, and de-seed and finely chop the third chili for concentrated heat.
How should the halloumi be sliced?
The 225g block of halloumi should be cut into 8 equally thick slices.
Do I need oil to fry the halloumi?
No, you should fry the halloumi in a dry cast-iron or heavy-based frying pan without any oil.
How long do I cook each side of the halloumi?
Cook each side for 30 to 60 seconds until it is bronzed or shows a tiger stripe pattern.
What is the texture of halloumi cheese?
Halloumi is often referred to as squeaky cheese due to its firm, rubbery texture when cooked.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
What should I serve the halloumi on?
The halloumi should be served over a bed of fresh salad leaves of your choice.
How do I prevent the honey sauce from overflowing?
Stir the mixture frequently while it is bubbling on low heat to prevent it from overflowing the pan.
Is the glaze very spicy?
It has a spicy kick from the red chilies, but the heat is balanced by the sweetness of the honey.
Can I adjust the heat level of the dish?
Yes, you can make it milder by de-seeding more of the chilies or using fewer chilies.
What kind of pan is best for frying the halloumi?
A cast-iron or heavy-based frying pan is best for achieving a good sear on the cheese.
How do I know when the halloumi is ready to flip?
The bottom of the cheese will develop a beautiful tiger stripe pattern after about 30 to 60 seconds.
What is drizzled over the salad leaves?
Extra virgin olive oil is drizzled over the salad leaves according to your preference.
When should I serve this dish?
It should be served immediately after cooking for optimal flavor and texture.
How many slices of halloumi does one recipe yield?
This recipe is designed to yield 8 slices of halloumi cheese.
What makes the sauce bubble and foam?
The combination of honey, lime juice, and low heat causes the sauce to foam as it simmers.
Can I use a citrus other than lime?
While lime is specified, lemon could be a substitute, though it will slightly alter the flavor profile.
What are the primary flavors in this recipe?
The dish is a balance of salty cheese, sweet honey, and spicy fresh chilies.
Is this a good recipe for a quick meal?
Yes, the sauce takes only 4 minutes to make and the cheese cooks in under 2 minutes.
Can I prepare the sauce ahead of time?
The sauce can be made first and set aside for a few minutes while you prepare the salad and cheese.
How do I de-seed a chili?
Slice the chili open and scrape out the internal seeds before chopping the flesh.
What heat setting is used for the glaze?
The honey and chili mixture should be cooked on a low heat setting.
What heat setting is used for frying the halloumi?
The frying pan should be set to medium heat for cooking the halloumi slices.
Is this recipe appropriate for brunch?
Yes, it is an excellent choice for a flavorful brunch or a light, easy dinner.