Oh, honey, this halloumi is to die for! This hot honey, paprika and chilli halloumi is so easy to make. Serve with coriander yoghurt, a cucumber salad and flatbreads for a easy and light lunch.

Over the last couple of years, I have been getting more and more into halloumi. Around two years ago, I used to hate it. I thought it was a hard, boring cheese that didn’t go with anything, but I was so, so wrong.

Once I tried a piece of really well-cooked halloumi, my mind was changed, and it has since become one of my absolute favourite meals. Typically, for lunch, I would have a halloumi sandwich with my chilli jam, which is one of my favourite things ever. However, me and my girlfriend recently moved to our own apartment and I want to use this freedom to really explore different cusines and different recipes, as now I have access to so many different specialist food shops!

This halloumi recipe takes 20 minutes to make, meaning that it is the perfect lunch meal if you are working from home and are looking for something a little different than your typical sandwich. Better yet, you don’t need any fancy ingredients to make this recipe.

I served my halloumi with a light cucumber salad and coriander yoghurt, but you could also as easily put it into a salad or a wrap. When it comes out of the oven the halloumi is ridiculously soft and gooey, but make sure that you eat it fast! As it cools, halloumi can tend to harden again.

Here’s my delicious hot honey halloumi recipe, with cucumber salad and coriander yoghurt. I hope you enjoy!

Hot honey halloumi recipe

Preperation time: 5 mins

Cooking time:20 mins

Servings: 2

Honey and garlic halloumi ingredients

• 1 block of halloumi
• 1 tsp paprika
• 1 tsp garlic granules
• 1 tsp mixed herbs
• 1 tsp red chilli (optional)
• 1 tsp lemon juice
• 1 glug of oil
• 1 tbsp honey
• Salt and pepper

1. Preheat the oven to 200 degrees (C).
2. While you wait for the oven to heat, place the halloumi on a chopping board. Score the halloumi carefully, carefully cutting lengthways through the cheese (like a hassleback potato). Be careful not to cut to deep as this will cause the halloumi to break apart.
3. Once scored, season the halloumi with all of the spices, the chilli (if using) and the lemon. Rub all of these spices into the halloumi.
4. Next, cover the halloumi with a good glug of oil. Finally, squeeze a good amount of honey on top. Season with salt and pepper and place in the oven.
5. Cook for 20 minutes or until the halloumi is beautifully soft and golden. Make sure you check on it regulalry to make sure that the honey isn’t burning.
6. Serve immediately with salad and flatbreads (you can make these yourself or buy them at the supermarket).

Here’s my recipe for an easy cucumber salad and coriander yoghurt that you can add to your flatbreads!

Cucumber salad and coriander yoghurt recipe

Preperation time: 10 mins

Cooking time: 0 mins

Servings: 2 flatbreads

Ingredients

For the cucumber salad

• 1/2 a cucumber, diced
• Salt and pepper
• Handful of coriander
• 1 tsp mixed herbs
• 1/2 chilli (if you like spice)
• 2 tsp lemon juice

For the yoghurt:

• 4 tbsp natural/greek yoghurt
• Large handful coriander
• 1 tbsp lemon juice
• Generous amount of salt and pepper
• 1 tsp paprika
• Any other herbs, spices or chilli that you like!

1. Simply dice your cucumber into small chunks and add to a bowl. Add chopped coriander and all other herbs. Season generously with salt and pepper and then add lemon juice to taste. Leave for a few minutes to marinade but don’t make too far in advance as the salt makes the cucumber omit water.
2. To make the yoghurt, simply mix everything together.
3. Serve with flatbreads!

Tip: if you find that you have some halloumi left over, let it cool and pop back in the fridge. When you next want halloumi, simply pop it back into the oven and cook until gooey.