Can I make this ahead of time?

This dish is ideally eaten right after cooking. Halloumi will harden up and get a little tough in texture the longer it sits out and cools down, so you won't get that lovely soft centre if you make it in advance. It will still taste good, but the texture will be a little weird so I don't recommend it.

Can I make this with another cheese?

The brilliant thing about halloumi is that it doesn't melt when heated, unlike a lot of other cheeses. You can use saganaki, but this is definitely harder to find than halloumi. You can do it with a block of feta, but I'd recommend baking it rather than pan-frying it and then eating it straight from the baking dish.

What can I use in place of chilli jam?

You could use a regular sweet chilli sauce, or use harissa and honey (like in my honey and harissa halloumi recipe ).

Sweet Chilli Glazed Halloumi

Description

3 ingredients, 10 minutes, one DELICIOUS plate of sweet chilli glazed halloumi. Tossing big, golden wedges of halloumi in a sweet, spicy glossy sauce is my idea of heaven. It pairs perfectly with a glass of wine and fresh bread for a lovely fresh starter or party bite.

Ingredients

Scale

For the halloumi –

225g/8oz halloumi cheese
2 tablespoons sweet chilli jam (or sweet chilli sauce)
3 tablespoons fresh lime juice
1 tablespoon olive oil

To garnish (optional) –

1 scallion (spring onion), sliced into thin long strips and placed in a small glass of cold water (this will make them curl up)
2 teaspoons sesame seeds

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Instructions

Prepare the halloumi. Pat dry the halloumi with a paper towel. This will help it cook evenly and brown properly. Cut it in half (follow the natural fold of the halloumi). Then cut each half in half again, diagonally, so you’re left with 4 large triangles.
Make the sweet chilli jam sauce. In a small bowl, add the 2 tablespoons of sweet chilli jam and 3 tablespoons of lime juice. Mix well to combine.
Cook the halloumi. Add 1 tablespoon of olive oil to a small pan over medium heat. Add the halloumi and cook for a few minutes on each side, until golden. At this point, pour the sauce into the pan and give it a good toss so it coats the halloumi. Turn the halloumi over and spoon the sauce over each piece to ensure they’re well coated. Cook for another couple of minutes, while the sauce bubbles up around the halloumi.
Garnish and serve. Transfer the halloumi onto a serving plate, making sure to get all the lovely sticky sauce off the pan and onto the plate. Top with the thin, curly scallion strips and sesame seeds if you’re using them. Eat right away.

Notes

STORAGE INSTRUCTIONS: Halloumi is best eaten right after cooking as it will harden up the longer it sits out. It still will taste delicious, but the texture won’t be as enjoyable.

INGREDIENT NOTES: I love using my sweet chilli jam for this dish. I really recommend giving it a go (you won’t regret it!) and it brings a much fresher flavour to the dish, but you can also use any sweet chilli sauce or store-bought chilli jam if you prefer. Fresh lime juice is best to use if possible, but you can use bottled if you need it.

Prep Time: 2
Cook Time: 7
Category: vegetarian
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 1 halloumi wedge
Calories: 263
Sugar: 7.6g
Sodium: 415mg
Fat: 20.4g
Saturated Fat: 12.1g
Carbohydrates: 8.5g
Fiber: 0.1g
Protein: 12.3g
Cholesterol: 44mg

Keywords: halloumi, glazed halloumi