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–+ servings
Honey Glazed Halloumi

Honey Glazed Halloumi: Irresistibly Sweet and Savory Delight

Honey Glazed Halloumi is a delightful Mediterranean appetizer that's both sweet and savory, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Marination Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Mediterranean
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Halloumi
  • 8-10 slices Halloumi Cheese Use fresh halloumi for the best flavor.
For the Glaze
  • 4 tablespoons Honey Maple syrup is a suitable vegan alternative.
  • 1 juice Lemon Prefer fresh lemon juice for maximum zest.
  • 2 teaspoons Thyme Use fresh thyme, but dried thyme can be used in smaller quantities.
  • 1 tablespoon Olive Oil Extra virgin olive oil enhances overall flavor.

Equipment

  • non-stick pan
  • small bowl
  • Airtight Container
  • Sharp knife

Method
 

Step-by-Step Instructions for Honey Glazed Halloumi
  1. Slice the halloumi cheese into 1 cm thick pieces. Aim for about 8-10 pieces.
  2. In a small bowl, combine honey, freshly squeezed lemon juice, and thyme leaves. Whisk until well-blended.
  3. Layer the halloumi slices with the honey-lemon mixture in an airtight container. Marinate for at least 1 hour in the fridge.
  4. Heat olive oil in a non-stick pan over medium heat for about 2 minutes until shimmering.
  5. Add the marinated halloumi slices to the pan, cooking for 2-3 minutes on the first side until golden brown, then flip and cook for another minute.
  6. Drizzle any remaining marinade over the halloumi before serving. Enjoy warm as an appetizer.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 400mgPotassium: 120mgSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Notes

Serve with a vibrant Mediterranean salad or a glass of wine to enhance the experience. Perfect for gatherings or casual snacking.

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