When we want a generous plate on the table in minutes, halloumi is hard to beat: it turns golden in the pan, keeps its shape and works beautifully with a sweet-sharp glaze. Here we pair it with our orange blossom honey. Its pale colour, creamy texture and gentle fruity note over a floral background soften the cheese’s salty character without overpowering the lemon.
This recipe works as a sharing plate, a starter or the centre of a simple meal. The key is to cook the halloumi first and add the honey once the pan is off the heat. That keeps the cheese crisp and golden while preventing the glaze from scorching.
Why orange blossom honey pairs so well with halloumi
Halloumi has a bold, savoury flavour. Our orange blossom honey ranges from pale gold to yellow and has a creamy, melt-in-the-mouth texture. Its light fruitiness and floral nuances balance the cheese and carry the fresh flavour of the lemon.
We use just enough honey to coat the slices rather than turn the dish into a dessert. Toasted sesame adds crunch, while mint keeps every bite bright.
Grilled halloumi with honey, lemon and sesame
Ingredients for 4 as a sharing plate
- 250 g halloumi
- 1½ tbsp our orange blossom honey
- 1 unwaxed lemon
- 1 tbsp sesame seeds
- 1 tsp olive oil
- A few fresh mint leaves
- Freshly ground black pepper
Allergens: milk and sesame. Always check the halloumi and other ingredient labels when cooking for someone with an allergy.
Method
- Make the glaze. Mix the honey with one tablespoon of lemon juice and half the finely grated zest. Set aside.
- Toast the sesame. Add the seeds to a dry frying pan over medium heat for 1–2 minutes. Stir regularly and remove them as soon as they turn lightly golden.
- Dry the halloumi. Drain it, pat it thoroughly dry and cut it into slices about 1 cm thick. A dry surface helps the cheese brown evenly.
- Brown the cheese. Heat the oil over medium-high heat. Add the slices in a single layer and cook for 2–3 minutes on each side, until a golden crust forms.
- Glaze off the heat. Turn off the heat, add the honey-lemon mixture and quickly turn the slices to coat them. The residual heat is enough to loosen the honey.
- Serve straight away. Finish with toasted sesame, the remaining zest, mint and black pepper. Taste before adding salt, as halloumi is already salty.
How to get halloumi properly golden
Pat the cheese dry
Surface moisture slows browning. A quick, thorough pat with kitchen paper helps the halloumi sear instead of steaming in the pan.
Leave the slices alone
Once the halloumi hits the hot pan, wait for a crust to form before turning it. Moving the slices constantly gives a less even colour.
Add the honey at the end
Honey colours quickly over high heat, so we remove the pan from the hob before adding it. The result is a glossy, supple glaze without bitterness.
What to serve with honey-glazed halloumi
For a sharing plate, serve the slices warm with lemon wedges and cocktail picks. For a starter, add a cucumber, rocket and herb salad. To make a fuller meal, pair the halloumi with bulgur wheat, chickpeas or roasted vegetables.
You can also tuck the slices into warm pitta with cucumber, tomato and unsweetened yoghurt sauce. Whichever route you choose, serve promptly: halloumi is at its best while hot and crisp at the edges.
Can you prepare it ahead?
The honey-lemon glaze and toasted sesame can be prepared a few hours ahead and kept separately. We recommend frying the halloumi just before serving. Leftover slices can be chilled in a sealed container and briefly reheated in a pan, although they will be firmer than when freshly cooked.
A simple savoury combination with a bright finish
This dish uses only a handful of ingredients, each with a clear purpose: halloumi for savoury character, lemon for lift, sesame for crunch and our orange blossom honey for a gentle fruity-floral note. If you enjoy a clean sweet-savoury contrast, discover our orange blossom honey and adjust the amount to your taste.
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