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Baked halloumi with honey & chilli

Baked halloumi with honey & chilli

An incredibly simple but incredibly delicious way to cook halloumi. Baking enhances the cheese’s salty notes, creating wonderfully crispy browned edges.

5 out of 5 stars(9) Rate this recipe
Vegetarian
  • Serves6
  • CourseAccompaniment
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 2 x 250g blocks halloumi, drained and patted dry
  • 2 tbsp Littleover Apiary Pure English Honey
  • 1 tsp Cooks' Ingredients Zaatar
  • 1 red chilli, finely sliced
  • ½ unwaxed lemon, zest pared into strips and juice
  • 1 tbsp extra virgin olive oil
  • ¼ x 25g pack fresh mint, leaves picked (torn if large)
  • Flatbreads, to serve
  • Green salad, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. Use a sharp knife to score the halloumi, cutting halfway down across each block at 1cm intervals. Spoon the honey into a small pan and melt over a medium heat. Put the cheese in a baking dish (about 20cm diameter) and top with the zaatar, chilli and lemon zest, carefully pushing some down into the cuts. Drizzle with the olive oil and honey and season with plenty of black pepper.

  2. Bake for 25 minutes until golden and bubbling, basting the cheese with the honey juices in the dish 2-3 times while it cooks. Drizzle over the lemon juice and scatter with the mint, then immediately take to the table. Serve hot, straight from the dish, with flatbreads and salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,281kJ/ 546kcals

Fat

28g

Saturated Fat

16g

Carbohydrates

41g

Sugars

11g

Fibre

6.9g

Protein

28g

Salt

3.1g

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