These hot honey halloumi bites are just little flavor explosions. They are the perfect mix of acid, salt, heat. Seared halloumi is served straight from the pan, drizzled with sweet and spicy honey and topped with fresh mint, sumac and lemon zest.
About these halloumi bites
Halloumi works super well for cocktail snacks because it holds its shape as it cooks. The outside turns golden and the middle softens, giving you crisp edges and a bit of chew. I cut it into cubes so there are plenty of surfaces to brown and the pieces are easy to serve with cocktail picks.
The hot honey is a simple mixture honey, red pepper flakes and fresh lemon juice. Warming the honey helps the pepper flakes infuse a bit while the lemon cuts through the sweetness and saltiness.
Fresh mint is the best herb here because it brings a coolness to the warm halloumi and chili. Lemon zest reinforces the citrus without adding more liquid, and I like a little sprinkle of sumac too to give the finished bites a slightly fruity note. Optional though, if you don’t have it. These bites would be particularly good with a fresh basil gin and tonic or a spicy ginger beer paloma.
Serve the halloumi as soon as it is ready. It becomes firmer and a bit squeaky as it cools, so this is one snack I like to cook once everyone has arrived rather than making it well in advance. For another salty-sweet cocktail snack, try my air fryer bacon wrapped Brussels sprouts.
Method
- Heat a pan with olive oil.
- Cut the halloumi into cubes and pat it dry.
- Pan-fry the halloumi until deeply golden.
- Warm the honey with the red pepper flakes, then add lemon juice
- Drizzle the halloumi with hot honey and add the finishes.
Tips
- Dry the halloumi well. The water on the halloumi can splatter a lot when it hits hot oil, so a pat down with a paper towel helps remove it.
- Use a roomy skillet. Leave space between the pieces so they fry rather than steam. Cook them in two batches if your skillet is small.
- Watch the heat. Halloumi browns quickly once the skillet is hot. Turn each cube as soon as the underside is deeply golden.
- Taste the chili flakes. Their heat can vary considerably. Begin with 1/4 teaspoon, then add more if needed.
- Add the mint at the end. Scatter it over just before serving so it stays fresh and green.
- Serve immediately. The texture is best while the halloumi is hot and softened in the middle.
Variations
- Sesame hot honey halloumi. Finish the bites with toasted sesame seeds along with the mint.
- Extra citrus. Add a little finely grated orange zest as well as the lemon zest for a sweeter citrus note.
- Smoky version. Replace the red pepper flakes with a small pinch of smoked chili flakes or add a little smoked paprika.
Related recipes
- Air Fryer Bacon Wrapped Brussels Sprouts – a salty-sweet cocktail snack with maple and crisp bacon
- Basil Gin and Tonic – a fresh, herby drink to balance the salty halloumi
- Ginger Beer Paloma – grapefruit, tequila, and spicy ginger beer
- Cardamom Margarita – a lightly spiced margarita with fresh lime
- Strawberry Spritz – a fruity, sparkling cocktail with fresh lemon
Hot Honey Halloumi Bites with Lemon and Mint
Ingredients
- 8 oz halloumi
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 to 1/2 tsp red pepper flakes
- 1 tsp fresh lemon juice
- finely grated lemon zest to finish
- freshly ground black pepper to finish
- 1/2 tsp ground sumac optional
- chopped fresh mint to finish
Instructions
- Cut the halloumi into bite-sized cubes and pat them dry with a paper towel.
- Warm the olive oil in a skillet over medium-high heat. Add the halloumi and cook for 1 to 2 minutes on each side, until deeply golden.
- Meanwhile, gently warm the honey and red pepper flakes in a small saucepan or microwave. Stir in the fresh lemon juice.
- Transfer the hot halloumi to a serving plate and drizzle over the hot honey.
- Finish with finely grated lemon zest, freshly ground black pepper, sumac, and chopped fresh mint. Serve immediately with cocktail picks.
