Hot Honey Halloumi Recipe

Prepare halloumi

Slice the 12 oz block of halloumi into 1/3–1/2-inch thick slices (about 8–10 slices). Pat each slice dry with paper towel to remove excess moisture — this helps them brown and hold the coating.

Set up dredging stations

Place the 1 cup flour in a shallow bowl and season with 1/2 tsp of the salt and 1/2 tsp black pepper. In a second shallow bowl, beat the 2 eggs with a fork until smooth. In a third shallow bowl, combine 1 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp smoked paprika, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper; mix well.

Coat the halloumi

Working one slice at a time: dredge a halloumi slice in flour, shaking off excess; dip into beaten egg, letting excess drip; press firmly into the panko mixture to adhere a generous coating. Place coated slices on a tray while you finish coating the rest.

Fry until crisp

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to reach roughly 1/4-inch depth and heat over medium-high until shimmering (about 350°F / when a breadcrumb sizzles immediately). Fry the coated halloumi in batches, 1–2 minutes per side, until golden brown and very crisp. Avoid overcrowding. Transfer cooked slices to a wire rack or paper towel–lined plate.

Make the hot honey while the halloumi finishes frying so it's warm when served. In a small saucepan over low heat combine 6 tbsp honey, 1 tsp red chili flakes, 1 tsp apple cider vinegar, 1 tsp lemon juice and 1/4 tsp of the salt (from the hot honey ingredient list uses 1 tsp total; reserve most for the dukkah/seasoning). Warm gently, stirring, until honey thins slightly and becomes aromatic (do not boil) — about 2–3 minutes. Taste and adjust heat by adding more chili flakes if desired. Keep warm over the lowest heat or transfer to a small serving bowl.

Toast nuts and seeds

Place a dry skillet over medium heat. Add 1 cup raw hazelnuts and toast, stirring frequently, until skins blister and nuts are fragrant and golden, about 5–7 minutes. Add 3 tbsp toasted sesame seeds (or toast them separately for 1–2 minutes), 2 tbsp toasted coriander seeds and 1 tbsp toasted cumin seeds and toast together 1 more minute to bloom the spices. Remove from heat and let cool slightly.

Process to coarse dukkah

Transfer the warm nuts and seeds to a food processor or use a mortar and pestle. Pulse briefly — you want a coarse, crumbly texture, not a fine powder. Add 2 grated garlic cloves, 1 tsp flaky sea salt, 1 tsp caster sugar (optional) and 1 tsp olive oil; pulse once or stir to combine. Taste and adjust salt. If you want extra crispness, spread the mixture on a baking sheet and toast at 325°F / 160°C for 5–7 minutes until very fragrant, then cool.

If you don't have hazelnuts, substitute toasted almonds or a 50/50 mix of almonds and pistachios; adjust to maintain a coarse texture.

Plate the dish: arrange the fried halloumi slices on a platter or individual plates. Spoon warm hot honey generously over the top of each slice (about 1/2–1 tbs per slice, or to taste).

Sprinkle: while the honey is tacky, scatter a generous pinch of the garlic dukkah over each slice so the crumbs adhere. Add a little extra flaky sea salt if needed.

Garnish & serve: finish with chopped fresh parsley, a few microgreens or baby salad leaves for freshness, and serve with lemon wedges for squeezing. Serve immediately so halloumi stays crisp, with extra hot honey and dukkah on the side.