Tossing large wedges of golden halloumi in a glossy, sticky honey‑harissa glaze is pure bliss. This honey and harissa glazed halloumi takes under 15 minutes to prepare, making it ideal when you want something quick and impressive — a real crowd‑pleasing appetizer.
This is one of my favourite fast dishes: consistently delicious, easy to scale and great for sharing. Serve it with a crunchy salad, spoon it over creamy hummus, tuck it into soft flatbreads, add it to a cheese board, or enjoy it on its own with fresh bread or crackers and a glass of wine.
For parties, cut the halloumi into smaller squares and serve with toothpicks for quick, tasty finger food.
Ingredients You’ll Need
The recipe uses simple ingredients you can find at most supermarkets.
- Halloumi. A whole block keeps things simple and makes it easy to scale for more servings.
- Harissa paste. A North African chili paste with spices and garlic. Brands vary in heat; if yours is very spicy, reduce the amount to 1–1.5 tablespoons.
- Honey. Balances the saltiness and spice. Swap for maple syrup, golden syrup or agave if preferred.
- Lime juice. The juice of half a lime brightens the glaze. Bottled lime juice works in a pinch.
How to Make Honey Harissa Halloumi
Pat the halloumi dry so it crisps better. Using the block’s natural fold, cut it in half, then slice each half diagonally into large triangles. Pro tip: if you plan to use the halloumi on flatbreads, slice it thinner so it heats through quickly.
Whisk together harissa, honey and lime juice in a small bowl. Warm a little olive oil in a pan and fry the halloumi triangles until golden on both sides. Add the honey‑harissa sauce to the pan over medium heat, stir until it bubbles and thickens slightly, and toss the halloumi to coat it in the glossy glaze. Serve immediately topped with curled scallion strips and a sprinkle of dukkah.
Honey Harissa Halloumi FAQs
Yes — substitute another chili sauce such as sriracha, or combine chilli flakes with a sweetener. For example, try 1 tablespoon chilli flakes plus 2 tablespoons sriracha, or use hot honey for a similar sweet‑spicy result.
You can prep components in advance: slice the halloumi a few days ahead and mix the sauce up to a week early. For best texture, cook and serve the halloumi just before eating, as it can become firm if stored cooked.
Maple syrup, golden syrup or agave all work well as alternatives to honey.
Yes. Grill the halloumi briefly, watching closely as cooking times can vary. Warm the sauce separately and pour over the grilled cheese, or toss the cooked pieces with the sauce in a bowl before serving.
Three Ways to Enjoy Honey Harissa Halloumi
- Loaded flatbreads: spread hummus on flatbreads, add crisp lettuce and pile on the glazed halloumi for a quick meal.
- Part of a mezze or grill feast: pair with lamb koftas or stuffed meat pitas for a Middle Eastern‑inspired spread.
- Fresh sides: serve alongside a chopped green salad, a Mediterranean rice salad, or a white bean salad for contrast and freshness.
It’s ideal for entertaining: quick to make, endlessly adaptable and widely loved. For parties, serve bite‑sized pieces that cook even faster.
Like this Recipe? Try these Halloumi Recipes Next
If you make this recipe, please leave a rating and a comment — and tag @DishedByKate on social media if you share a photo. I love seeing your recreations!
Honey and Harissa Glazed Halloumi
5 from 1 review
- Author: Kate Phillips
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Tossing large wedges of golden halloumi in a glossy, sticky honey‑harissa glaze is my idea of heaven. This quick recipe is perfect for when you want something fast and impressive.
Serve it with salad, hummus on flatbreads, fresh bread or crackers — or enjoy it as part of a cheese board.
Ingredients
For the halloumi –
- 2 tablespoons harissa paste
- 2 tablespoons honey
- Juice of half a lime (roughly 1 tablespoon)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 packet halloumi cheese (roughly 225g/8oz)
To serve –
- 1 scallion (spring onion), finely sliced lengthways
- 1 tablespoon nutty dukkah (optional)
Instructions
- Make the sauce. In a small bowl combine 2 tablespoons harissa, 2 tablespoons honey, the juice of half a lime and 1/2 teaspoon salt. Stir and set aside. Place scallion strips in cold water to curl for garnish.
- Prep the halloumi. Pat dry. Cut the block in half along its natural fold, then cut each half diagonally to make 4 large triangles. For flatbreads, slice thinner.
- Cook the halloumi. Heat 1 tablespoon olive oil in a small frying pan over medium heat. Fry the halloumi until golden on one side (about 5 minutes), then flip and cook until golden on the other side (about 3 minutes). Thinner slices will cook in a couple of minutes per side.
- Coat in sauce. Add the honey‑harissa sauce to the pan and stir as it bubbles. Toss the halloumi to coat evenly in the glossy sauce.
- Garnish and serve. Transfer to a serving plate, spoon any remaining sauce over the pieces, top with curled scallion strips and sprinkle with dukkah. Serve immediately.
Notes
Flatbread idea: Spread hummus on fluffy flatbreads, add lettuce and top with glazed halloumi. Finish with parsley and crispy chickpeas if you like.
Ingredient swaps: Honey can be replaced with maple or agave. If harissa isn’t available, use another chilli sauce like sriracha or hot honey.
Make ahead: Prep components ahead, but cook the halloumi just before serving for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: vegetarian
- Method: stove top
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 pieces
- Calories: 578
- Sugar: 19.5g
- Sodium: 1587.2mg
- Fat: 43.2g
- Saturated Fat: 25.1g
- Protein: 28.2g