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Baked halloumi with honey & chilli
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Honey and halloumi is a dreamy combination, especially when the cheese is baked until deliciously crispy, as in this recipe. Enjoy with a simple salad and toasted flatbreads.
2 x 250g blocks halloumi, drained and patted dry
½ unwaxed lemon, zest pared into strips, and juice
6 lemon thyme sprigs, leaves only
1-2 red chillies, finely sliced
1 tbsp extra virgin olive oil
2 tbsp clear honey
25g pack fresh mint, leaves only, torn if large
1. Preheat the oven to 190ºC, gas mark 5. Score the halloumi, cutting halfway down across each block at 1cm intervals. Put both blocks in a baking dish (about 20cm) and top with the lemon zest, thyme leaves and chillies, carefully pushing some of each down into the cuts. Drizzle with the olive oil and honey, then season with plenty of black pepper.
2. Bake for 25 minutes, until golden and bubbling, basting the cheese with the honey juices 2-3 times as it cooks. Squeeze the lemon juice over and scatter with the mint leaves before serving straight away.
Typical values per serving:
Per serving (not including salad or flatbreads)
This recipe was first published in June 2021.