Chilli honey halloumi salad
Martha Collison's recipe infuses the floral sweetness of honey with chilli flakes to create the perfect glaze for warm halloumi. Make double quantities of the honey and store to drizzle on anything and everything.
- Gluten freeVegetarian
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 140g clear honey
- 1 tsp Cooks’ Ingredients Peppery Pul Biber
- ½ tsp dried chilli flakes
- 2 oranges
- 2 tbsp olive oil
- 225g pack Waitrose Duchy Organic Cypriot Halloumi, sliced
- ½ x 80g pack pea shoots
- 50g wild rocket
Start by making the chilli-infused honey. Combine the honey, pul biber and chilli flakes in a small saucepan. Bring to the boil so it starts frothing, then reduce the heat to low and simmer gently for 3 minutes. Pour into a jar and set aside until ready to use.
Use a sharp knife to cut away the skin and pith of the oranges, then slice into thick rounds. Rub with a little of the olive oil, then heat a griddle pan or frying pan over a medium heat. Sear the oranges for 2-3 minutes on each side, or until caramelised. Transfer to a plate.
Wipe away any excess juice from the pan, then return to the heat and add the halloumi. Cook for 2 minutes on each side, or until golden and crisp.
Toss the pea shoots and rocket with the remaining olive oil, then divide between 2 bowls. Top with the caramelised orange and halloumi, then drizzle with the spiced honey just before serving.
Typical values per serving when made using specific products in recipe