Description
A simple and delicious recipe featuring pan-fried halloumi cheese glazed with a sweet honey and fragrant thyme mixture. This dish offers a perfect balance of salty, sweet, and herbal flavors, ideal as an appetizer or a light snack.
Ingredients
Scale
Halloumi
- 250 g halloumi cheese, sliced into 1cm thick pieces
Cooking
- 2 tablespoons olive oil
Glaze
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- Freshly cracked black pepper, to taste
- Optional: Lemon wedges, for serving
Instructions
- Prepare the halloumi: Slice the halloumi cheese into 1cm thick pieces to ensure the slices hold their shape during frying.
- Heat the oil: Warm 2 tablespoons of olive oil in a non-stick frying pan over medium heat for 1 to 2 minutes to prepare for frying the halloumi.
- Fry the first side: Place the halloumi slices evenly spaced in the pan, avoiding overlaps, and cook for about 2 to 3 minutes until a golden brown crust forms.
- Flip and fry the second side: Using tongs or a spatula, turn the halloumi slices and cook for another 2 to 3 minutes until the other side is browned and crispy. Then remove the slices and set them aside.
- Prepare the honey glaze: Reduce the heat and pour honey into the same pan. Warm gently while stirring for about 30 seconds until the honey thins slightly.
- Infuse with thyme: Add the fresh thyme leaves to the warmed honey and stir for an additional 30 seconds to blend the flavors without burning the honey.
- Glaze the halloumi: Return the halloumi slices to the pan, gently turning them to coat evenly with the honey and thyme glaze.
- Serve: Remove the halloumi from heat and transfer to a serving platter. Drizzle any leftover honey-thyme mixture from the pan over the top.
- Garnish and enjoy: Season with freshly cracked black pepper and garnish with extra thyme leaves. Optionally serve with lemon wedges on the side. Serve warm.
Notes
- Use a non-stick frying pan to prevent the halloumi from sticking and breaking apart.
- Be cautious when heating honey so it does not burn; keep the heat low and stir continuously.
- Adding lemon wedges adds a zesty brightness that complements the richness of the halloumi.
- Halloumi is best enjoyed immediately after cooking while crispy on the outside and soft inside.
- This recipe can be easily doubled or tripled for larger servings.
