There is something undeniably compelling about the salty, satisfying bite of pan-seared halloumi. Often treated as a fantastic vegetarian alternative to bacon, this “squeaky cheese” develops a beautifully bronzed, crispy exterior when dry-fried in a hot pan.
The Sweet and Spicy Balance
To counter the intense, savory saltiness of the cheese, this recipe pairs it with a brilliantly fast, fiery sweet chili glaze. By boiling down runny honey, fresh chili peppers, and a splash of bright lime juice, you create a sticky, lipstick-red syrup that takes only four minutes to come together. Poured over the hot cheese and a bed of fresh greens, it is the ultimate combination of sweet, salty, spicy, and tart.
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Halloumi with Quick Sweet Chilli Sauce
2
servings5
minutes35
minutes495
kcalIngredients
The Glaze:
3 fresh red chilies
2 tbsp runny honey
1 lime, halved
The Cheese & Base:
225g block halloumi cheese
Salad leaves, of your choice
Extra virgin olive oil, to taste
Directions
- Prep the Chilies: Slice 2 of the fresh red chilies, leaving the seeds in. De-seed the 3rd chili and chop it into a fine dice. (Note: This is for full-on fieriness; you may de-seed all of them if you prefer a milder sauce).
- Boil the Sauce: Place the prepped chilies into a very small saucepan (like a butter-melting pan) along with the honey and 1 teaspoon of fresh lime juice squeezed from one half of the lime.
- Simmer: Put the pan on the smallest burner on low heat. Bring it to a bubble, then let it foam away for exactly 4 minutes. Stir frequently and do not leave the pan unattended, or the honey will boil over. Remove from heat.
- Prep the Plates: Arrange your chosen salad leaves on 2 plates. Drizzle with as much or as little extra virgin olive oil as you like. Cut the un-juiced half of the lime into wedges and place one on each plate.
- Sear the Cheese: Slice the block of halloumi into 8 even pieces. Heat a cast-iron or heavy-based frying pan until very hot. Add the cheese slices directly to the dry pan (do not add oil).
- Flip: Cook for 30 to 60 seconds until they are “tiger-striped” and deeply browned underneath, then turn the slices over and cook until the second side is patchily bronzed.
- Serve: Transfer the hot halloumi to the salad-lined plates. Spoon the lipstick-red pieces of chili and the honeyed glaze generously over the cheese. Eat immediately!
Notes
- Storage Tip: If you scale up the sauce recipe, you can transfer the cooled, leftover sweet chili sauce to a sealed jar and store it in the fridge for up to 2 weeks. Simply reheat what you need for future meals!
- Pan Warning: The sugars in the honey will expand rapidly when boiling. Using a slightly deeper pan and keeping a very close eye on it while stirring is essential to prevent a sticky spill on your stovetop.
