Smoked Honey & Harissa Halloumi (v) Recipe

Prepare and slice

Drain the halloumi and pat dry with paper towels. Slice into 8-10 slices about 1 cm (3/8 inch) thick. Drying the surface helps achieve crisp edges.

Make the marinade

In a shallow bowl combine honey, harissa paste, smoked paprika, lemon juice, olive oil, grated garlic, sea salt and black pepper. Whisk until smooth and slightly glossy.

Marinate the halloumi

Brush or spoon about two-thirds of the marinade onto both sides of each halloumi slice, reserving the rest for glazing after cooking. Let sit for 10–15 minutes at room temperature so flavors infuse.

Preheat pan or grill

Heat a heavy nonstick skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). If using a grill, preheat to medium-high and oil the grates.

Sear the halloumi

Add a light drizzle (about 1 tsp) of olive oil to the pan, tilt to coat. Place halloumi slices in a single layer without crowding. Sear for 2–3 minutes per side until deep golden brown and crisp at the edges. Use a thin spatula to turn gently so the slices keep their shape.

Smoke hint (optional)

For an extra smoky note, when the first side is seared, add a small pinch (1/4 tsp) of smoked paprika directly on the hot surface or briefly cover the pan with a lid and add a small piece of smoking wood chip wrapped in foil with a few pierced holes (use caution) for about 30–45 seconds to impart smoke.

Glaze and finish

During the last 30 seconds of cooking, brush the reserved marinade over the top of each slice so the sugars caramelize but do not burn. Remove from heat and transfer to a serving platter.

Season and garnish

Sprinkle smoked or flaky sea salt and toasted sesame seeds over the hot halloumi. Scatter chopped cilantro or parsley and microgreens or salad leaves around the cheese. Serve immediately with lemon wedges to squeeze on top.