I can't find harissa paste, can I use something else?

You could use another spicy paste or sauce, like sriracha or chilli flakes. I'd add 1 tablespoon of chilli flakes and 2 tablespoons of sriracha.

Can I make this recipe in advance?

You can prepare everything in advance so you're ready to cook and serve - you can cut the halloumi and store it in the fridge a few days in advance, and you could mix the sauce up to a week ahead of time. You can also prepare the curly scallions a day before if you need to. I would recommend cooking and eating the halloumi when you cook it though, as halloumi can get a bit hard and chewy the longer it sits.

What can I use instead of honey?

You could use maple syrup or agave syrup instead of honey in this recipe and it will still work wonderfully.

Could I cook the halloumi on the BBQ?

You certainly could! Just keep an eye on them as they cook as the heat of a BBQ is more unpredictable than on the stovetop so they may take less (or more) time depending on how hot your BBQ is. In this case, you could either heat the honey harissa sauce in the microwave for 30 seconds and then pour it over the BBQ'ed halloumi on a serving plate, or mix it with the halloumi in a separate bowl once the halloumi is grilled.

Honey and Harissa Glazed Halloumi

Name: Honey and Harissa Glazed Halloumi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: mediterranean
Ingredients: 2 tablespoons harissa paste; 2 tablespoons honey; Juice of half a lime; 1 teaspoons salt; 1 tablespoon olive oil; 1 packet halloumi cheese (roughly 225g/8oz); 1 scallion (spring onion), finely sliced lengthways; 1 tablespoon dukkah

Description

Tossing big wedges of golden halloumi in a glossy, sticky honey harissa sauce is honestly my idea of heaven. PLUS, it takes less than 15 minutes to pull together so it’s perfect for when you want something fast. Sweet honey + salty halloumi + spicy harissa = sensational.

Serve this with a crunchy salad, piled on top of hummus, as part of a cheese board, with fresh bread (try it with focaccia, rosemary parmesan bread or flatbreads), crackers (pita chips or sourdough crackers are great) or just by itself as the perfect bite with a glass of wine.

Ingredients

Scale

For the halloumi –

2 tablespoons harissa paste
2 tablespoons honey
Juice of half a lime
1 teaspoons salt
1 tablespoon olive oil
1 packet halloumi cheese (roughly 225g/8oz)

To garnish –

1 scallion (spring onion), finely sliced lengthways
1 tablespoon dukkah

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Instructions

Make the honey harissa sauce. In a small bowl, combine the 2 tablespoons of harissa, 2 tablespoons of honey and the juice of half a lime with 1 teaspoon of salt. Stir vigorously with a spoon to combine, then set aside. Pop the long spring onion strips into a bowl of cold water so they curl up for your garnish.
Chop your halloumi. Pat your halloumi dry with a paper towel. Find the natural fold in your halloumi, then cut down, using it to guide you to cut the block in half. Cut each half diagonally to create 4 large triangles.
Cook the halloumi. Get a small frying pan over medium heat and add 1 tablespoon of olive oil. Add the halloumi triangles and cook for 5 minutes or until golden on one side. Flip the halloumi over and cook for 3 minutes more, until golden on the other side, then remove from the pan.
Mix with the sauce. Add the honey harissa sauce to the pan, still over medium heat and stir as it starts bubbling up. Add the halloumi back into the pan, then toss and flip the pieces around to ensure they’re well coated in the glossy sauce.
Garnish and serve. Transfer the halloumi to a serving plate (making sure to get all that lovely sauce out of the pan and onto the plate), top with the curly spring onion and then sprinkle over 1 tablespoon of dukkah. Serve straight away and enjoy!

Notes

INGREDIENT NOTES: Replace the honey with maple syrup, golden syrup or agave syrup if you like. If you can’t find harissa paste, use another chilli sauce (like sriracha). I’m using fresh lime juice, but you could use bottled.

MAKE AHEAD: This dish is best eaten straight away as halloumi can get chewy and hard if it’s cooked in advance, but you can prepare everything ahead of time and then just cook the halloumi when you’re ready to go.

Prep Time: 5
Cook Time: 10
Category: vegetarian
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 2 pieces