Ingredients
500 g halloumi cheese
4 tablespoons honey
½ teaspoon red pepper flakes (adjust to taste)
1 small lemon, juiced
2 tablespoons extra virgin olive oil
Arugula salad, for serving
Instructions
- Slice the halloumi into 1.5 cm cubes and pat dry with a paper towel.
- In a bowl, whisk together olive oil, honey, red pepper flakes, and lemon juice to make the marinade.
- Place halloumi cubes in a container and pour the marinade over them. Mix gently to coat. Marinate for at least 30 minutes or overnight.
- Heat a non-stick skillet over medium-high heat and drizzle with olive oil.
- Add marinated halloumi cubes in a single layer. Cook until browned on one side, then flip and spoon remaining marinade over the top.
- Continue cooking until both sides are golden brown and caramelized.
- Serve immediately over arugula salad and drizzle with remaining glaze if desired.
Notes
- Marinating enhances flavor but can be skipped for a quicker version.
- Add herbs like thyme or oregano to the marinade for extra depth.
- Use smoked paprika for a smoky variation.
- Can be grilled on skewers instead of pan-fried.
- Pairs well with grain bowls, roasted veggies, or mezze platters.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 270
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 40mg
