Spicy Hot Honey Halloumi Salad
Crispy golden halloumi drizzled with a sweet and spicy chili infused honey, served over a fresh bed of greens, cherry tomatoes, cucumber, and red onion. This vibrant salad comes together in about 25 minutes and makes a satisfying lunch or light dinner.
Equipment
- Non stick or cast iron skillet
- Small saucepan
- Large mixing bowl
- Cutting board and knife
- Mixing spoon or whisk
Ingredients
- 8 oz halloumi cheese sliced into 1/2 inch thick pieces
- 1/4 cup honey
- 1 teaspoon red chili flakes adjust to taste
- 2 tablespoons olive oil divided
- 5 cups mixed greens or arugula
- 1 cup cherry tomatoes halved
- 1 medium cucumber sliced
- 1/4 small red onion thinly sliced
- 1 tablespoon lemon juice freshly squeezed
- salt and black pepper to taste
- 2 tablespoons toasted pine nuts or walnuts optional
- 2 tablespoons fresh mint or parsley chopped, optional
Instructions
- In a small saucepan over low heat, combine the honey and red chili flakes with a pinch of salt. Warm for 2 to 3 minutes, stirring occasionally, until the honey loosens and infuses with chili flavor. Remove from heat and set aside.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with lemon juice and 1 tablespoon of olive oil, then season with salt and pepper. Toss gently to combine.
- Heat the remaining 1 tablespoon of olive oil in a non stick or cast iron skillet over medium high heat until shimmering.
- Add the halloumi slices to the hot pan in a single layer, making sure not to overcrowd. Cook for 2 to 3 minutes per side, until golden brown and crispy on the outside and softened inside.
- Divide the dressed salad among serving plates or arrange on a platter. Top with the warm, crispy halloumi slices.
- Drizzle the warm chili infused honey generously over the halloumi and salad. Sprinkle with toasted nuts and fresh herbs if desired, then serve immediately.
Notes
For the best texture, serve this salad immediately after searing the halloumi, as it firms up and loses its appeal once cooled. A common mistake is adding the cheese to a pan that isn't hot enough, which prevents a good golden crust from forming. Leftover components can be stored separately in airtight containers in the refrigerator for up to 2 days, but the assembled salad does not keep well.