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Harissa-Rubbed Halloumi with Hot Honey and Lime
Halloumi is a thick, delicious cheese that takes on the texture and flavor of whatever it’s cooked with.
And there’s hardly a better combination than our easy homemade hot honey and harissa, to make this Cypriot cheese sing. Delicately fried, drizzled with lime zest and pistachio, and served alongside endive and fennel, we’d recommend preparing extra, because we guarantee anyone you serve this to is going to want seconds.
How to Make It
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tbsp harissa spice mix
- ½ lb (226g) pkg Halloumi cheese, cut into ¼-in thick slices
- 2 limes, zested and juiced
- ⅓ cup roasted and salted pistachios, finely chopped
- ⅓ cup Hot Honey (recipe below)
- 3 small endives, leaves separated
- 1 small fennel bulb, cut into 2-in chunks
Instructions
- Place a large cast iron frying pan in oven. Preheat to 350°F.
- Combine oil and harissa in a medium bowl. Add cheese, tossing to coat.
- Remove frying pan from oven. Add cheese to pan then return to oven.
- Bake, flipping cheese halfway through, until golden and crispy on both sides, about 10 to 14 minutes.
- To serve, transfer cheese to a large serving platter. Drizzle with lime juice and hot honey. Sprinkle lime zest and pistachios over top. Serve immediately with endive and fennel.
Hot Honey
You will not regret making this! I have this in my pantry all the time now. It is such a great combination of sweet and spicy. It will change with whatever honey you use, so try experimenting. Double or triple the recipe if you go through it quickly.
Ingredients
- ½ cup buckwheat or wildflower honey
- 1 Thai bird chili, very thinly sliced
Instructions
- Warm honey in a small saucepan set over low heat. Add chili and cook, stirring occasionally, for 15 min. Remove from heat and let cool to room temperature. Transfer to an airtight container. Honey will keep for at least one month.
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