Baked halloumi with honey & chilli

Name: Baked halloumi with honey & chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 250 g blocks halloumi, drained and patted dry; 2 tbsp Littleover Apiary Pure English Honey; 1 tsp Cooks' Ingredients Zaatar; 1 red chilli, finely sliced; ½ unwaxed lemon, zest pared into strips and juice; 1 tbsp extra virgin olive oil; 25 g pack fresh mint, leaves picked (torn if large); Flatbreads, to serve; Green salad, to serve

An incredibly simple but incredibly delicious way to cook halloumi. Baking enhances the cheese’s salty notes, creating wonderfully crispy browned edges.

5 out of 5 stars(6) Rate this recipe

Vegetarian

Serves6
CourseAccompaniment
Prepare15 mins
Cook30 mins
Total time45 mins

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2 x 250g blocks halloumi, drained and patted dry
2 tbsp Littleover Apiary Pure English Honey
1 tsp Cooks' Ingredients Zaatar
1 red chilli, finely sliced
½ unwaxed lemon, zest pared into strips and juice
1 tbsp extra virgin olive oil
¼ x 25g pack fresh mint, leaves picked (torn if large)
Flatbreads, to serve
Green salad, to serve

Preheat the oven to 190ºC, gas mark 5. Use a sharp knife to score the halloumi, cutting halfway down across each block at 1cm intervals. Spoon the honey into a small pan and melt over a medium heat. Put the cheese in a baking dish (about 20cm diameter) and top with the zaatar, chilli and lemon zest, carefully pushing some down into the cuts. Drizzle with the olive oil and honey and season with plenty of black pepper.
Bake for 25 minutes until golden and bubbling, basting the cheese with the honey juices in the dish 2-3 times while it cooks. Drizzle over the lemon juice and scatter with the mint, then immediately take to the table. Serve hot, straight from the dish, with flatbreads and salad.

Typical values per serving when made using specific products in recipe