Baked Halloumi with Hot Honey

Baked what now? I said, baked halloumi with hot honey. Read on to solve this sweet and salty Greek cheese-riddle and discover how this simple three-ingredient dish is the one you won’t be able to get enough of.

Hot honey rose to fame as a pizza topping, but there are lots of ways to get creative with it. If you’re a fan of the combo already, try my Spiced Roasted Butternut Squash with Hot Honey for the ultimate indulgent side dish.

I’ve been living on Island time over the last month or so, Vancouver Island time. I’ve had plenty of R and R, while also taking inspiration from the local ingredients from the land we used to call home: fresh fish and homegrown produce, like corn-on-the-cob, apples and blueberries, and maple-flavoured everything!

But despite how much I’ve enjoyed things, I’ve been missing the flavours and ingredients of Europe that’s I’ve become accustomed to.

Which brings me to halloumi, which is a brined white cheese from a different island, Cyprus, in the Mediterranean. But I have seen it on a menu or two over here!

Halloumi with honey

The well-travelled halloumi with honey trend has been globally successful for three reasons: one, the saltiness that halloumi brings; two, the sweetness of the hot honey; and three, the insane impact of those two flavours together. 

The sweet and salt combination is an exciting contrast that stimulates pleasure receptors in your brain, making it damn near irresistible. It’s an actual scientific fact. The two ingredients; halloumi and honey, enhance each other making the honey richer and the cheese more complex.

Add in a This is an affiliate link.za’atar spice tang, the trademark chew and slightly charred exterior of baked halloumi, and you have an almost addiction-inducing appetiser or side dish.

So how do I make it?? There’s only five simple steps:

1. Drain and pat the halloumi dry (this ensures a crisp coating).
2. Score in a criss cross style across the block, about ¼ inch deep.
3. Rub za’atar, or alternative spice, all over and deep into the slits.
4. Put the block in a small baking dish and drizzle with the hot honey.
5. Bake.

But what even is hot honey? It might have saved a lot of confusion if it had just been called chilli-infused honey from the get-go, but where would the fun be in that? ‘Hot’ refers to the spice rather than the temperature.

While you can buy hot honey pre-made, it is ridiculously simple to make your own from 3 store-cupboard staples: chilli flakes, honey, and apple cider vinegar. 

What goes with it

Being such a quick and easy recipe with minimal ingredients, it is tempting to serve with every meal. But here’s a few ideas that make sense: 

• Make a snappy, no-carb, high protein standalone snack.
• A speedy starter before a Mediterranean grilled fish, chicken or red meat main.
• A tasty tapa for a Spanish spread or mezze meal.
• As part of a main in a vegetarian Buddha bowl, or with roasted vegetables.

Storage and leftovers

Baked halloumi is at its soft and squeaky best straight from the oven. A stint in the fridge will leave it cold and rubbery- don’t bother! If you’ve home-made your own hot honey (*snaps*), store it in an airtight jar in the pantry. It’ll keep for up to a year. 

More appetizer recipes

• Cheesy Spinach Dip Stuffed Mushrooms
• Spanish Ensaladilla Rusa
• Hot Crab and Roasted Corn Dip
• Classic Hummus with Roasted Za’atar Chickpea Topping