Halloumi Sticks & Chilli Jam Recipe
Five chunky sticks of grilled halloumi with our chilli jam for dipping.
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Ingredients
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Halloumi sticks
Chilli jam
Garnish (optional)
Method
Chilli jam
Sweat aromatics
Heat 1 tsp olive oil in a small saucepan over medium heat. Add the chopped chillies, red pepper and minced garlic and cook, stirring, for 2–3 minutes until softened and fragrant but not browned.
Simmer the jam
Add the light brown sugar, apple cider vinegar, water and tomato paste to the pan. Stir to dissolve the sugar, bring to a low simmer, then reduce heat to low and cook gently for 10–12 minutes, stirring occasionally, until thickened to a jam-like consistency.
Season and finish
Season with 1/2 tsp salt and 1/4 tsp chilli flakes (if using). Taste and adjust acidity or sweetness—add a splash more vinegar or a pinch more sugar if needed. Remove from heat and let cool slightly; the jam will thicken further as it cools. Keep warm or transfer to a small serving bowl.
Halloumi sticks
Prepare halloumi
Cut the 350 g block of halloumi into five chunky sticks (each about 2–3 cm thick and 8–10 cm long). Pat each stick dry with paper towel to remove excess moisture—this helps get a better sear.
Season
Place the halloumi sticks in a shallow dish or on a plate. Drizzle with 1 tbs olive oil, then sprinkle 1 tsp smoked paprika and 1 tsp ground black pepper evenly over the sticks. Gently toss or rub so each stick is lightly coated.
Grill
Heat a heavy non-stick frying pan or grill pan over medium-high heat until hot. Place the halloumi sticks in the pan (do not overcrowd; work in batches if necessary). Grill for 2–3 minutes per side, pressing gently with a spatula, until each side is golden brown with good grill marks and the centre is warmed through. Total cooking time per batch about 8–10 minutes, turning to colour all sides.
Rest and serve
Transfer the grilled halloumi sticks to a plate lined with a paper towel for 1 minute to absorb any excess oil. Squeeze the juice of half a lemon over the sticks, sprinkle with chopped parsley if using, and arrange five sticks on a serving board. Serve immediately with a small bowl of warm chilli jam for dipping and extra lemon wedges on the side.