Hot Honey Halloumi - Weeknight Whisk

# What You'll Need:

→ Halloumi & Greens

01 - 8 oz (225 g) halloumi cheese, sliced into 1/2-inch (approx. 1 cm) thick pieces

02 - 3 cups fresh arugula (approx. 80 g)

03 - 1 tablespoon olive oil

→ Hot Honey

04 - 3 tablespoons honey

05 - 1 teaspoon red chili flakes (adjust to taste)

06 - 1/2 teaspoon apple cider vinegar

07 - Pinch of salt

→ Garnish (optional)

08 - Freshly ground black pepper

09 - Lemon wedges

# Step-by-Step:

01 - Combine honey, red chili flakes, apple cider vinegar and a pinch of salt in a small saucepan. Warm over low heat, stirring occasionally, for 2–3 minutes until aromatic; remove from heat and allow the chili to infuse while you continue.

02 - Pat the halloumi slices dry with paper towels to remove surface moisture—this promotes even browning and prevents splatter.

03 - Heat the olive oil in a large nonstick skillet over medium-high heat. Add halloumi in a single layer and cook 2–3 minutes per side, turning once, until each side is golden brown and crisp. Transfer to a plate lined with paper towels to drain briefly.

04 - Arrange the arugula on a serving platter or individual plates and top with the warm halloumi slices, distributing evenly for four portions.

05 - Drizzle the chili-infused honey over the warm halloumi, grind fresh black pepper to taste, and serve immediately with lemon wedges. Offer crusty bread alongside to soak up the honey if desired.

# Expert Advice:

01 -

The spicy honey melts right into the salty cheese in the most addictive way—you’ll want to drizzle it over everything.
It’s a lightning-fast appetizer but always feels like a special occasion snack.

02 -

If you use damp halloumi, it will steam instead of sear and you’ll miss out on those irresistible crispy bits.
Sneaking a taste of the hot honey as it infuses lets you control the heat and sweetness—it’s customizable and worth sampling.

03 -