Halloumi Sticks & Peri-honey Recipe

Prepare the halloumi

Remove halloumi from its packaging and pat dry with paper towels. Cut the block into five chunky sticks approximately 1–1.25 inches (2.5–3 cm) wide and 4 inches (10 cm) long. Drying reduces splatter and helps create a better crust.

Season

In a shallow bowl, combine 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp black pepper and 1/4 tsp sea salt. Brush or toss the halloumi sticks gently so each stick gets a light, even coating. Let sit 5 minutes to absorb flavors.

Preheat and grill

Preheat a cast-iron skillet or nonstick grill pan over medium-high heat until hot (about 3–4 minutes). If using an outdoor grill, preheat to medium-high and oil the grates. Place the halloumi sticks in the dry pan (no additional oil needed) and cook 2.5–3 minutes per side without moving, until a deep golden crust forms. Turn and cook the remaining sides so all faces are lightly charred (total cooking time about 8–10 minutes).

Finish and garnish

Transfer the grilled halloumi sticks to a plate, squeeze lemon wedges over them to taste, and sprinkle chopped parsley if using. Serve immediately with PERi‑Honey for dipping.

While the halloumi rests, make the PERi‑Honey. In a small bowl whisk together 3 tbs runny honey, 1.5 tbs PERi‑PERi sauce, 1/2 tbs fresh lemon juice, 1/2 tsp olive oil and 1/4 tsp smoked paprika until smooth and slightly glossy. Taste and add a tiny pinch of salt (about 1/8 tsp) to balance sweetness. If the honey is very thick, warm the bowl briefly (10–15 seconds) in the microwave or place over a warm water bath to loosen before whisking.

Adjust heat and consistency: add up to 1/2 tbs more PERi‑PERi if you prefer more heat, or up to 1 tbs more honey for extra sweetness. The finished sauce should be pourable but cling to the halloumi.