Halloumi with Honey and Thyme – Easy Mediterranean Appetizer Recipe
This Halloumi with Honey and Thyme Recipe is a simple yet elegant dish that brings Mediterranean flavors to your table. Salty, golden grilled halloumi is perfectly balanced with a drizzle of sweet honey and a sprinkle of fresh thyme, creating a combination that’s both savory and indulgent. Ideal for mezze platters, dinner parties, or a quick appetizer, this recipe is easy to prepare and guaranteed to impress. Serve warm for the ultimate flavor experience.
Equipment
- Non-stick skillet or grill pan
- Tongs or spatula
- Serving platter
- Small bowl for honey
Ingredients
- 250 g halloumi cheese
- 2 tbsp runny honey
- 1–2 sprigs fresh thyme (leaves only)
- 1 tsp olive oil (optional, for grilling)
- Optional garnishes: chili flakes, lemon zest, pomegranate seeds
Instructions
- Prepare Halloumi: Slice halloumi into 1 cm thick slabs. Pat dry with paper towels.
- Cook Cheese: Heat a non-stick skillet over medium-high heat. Add halloumi slices and cook 2–3 minutes per side until golden brown. For grilling, brush lightly with olive oil and grill until charred lines appear.
- Add Honey & Thyme: Transfer halloumi to a serving platter. Drizzle generously with runny honey and sprinkle fresh thyme leaves.
- Optional Garnishes: Add chili flakes for heat, lemon zest for brightness, or pomegranate seeds for tang and color.
- Serve Immediately: Enjoy hot as part of a mezze spread or elegant appetizer.
Notes
- Pro Tip: Always add honey after cooking to avoid burning and bitterness.
- Variations: Try chili-infused honey, swap thyme for rosemary, or drizzle balsamic glaze instead of honey.
- Storage: Best eaten fresh. Cooked halloumi can be refrigerated for 1–2 days but loses crispness. Reheat gently in a skillet.
- Serving Idea: Pair with olives, pita bread, and dips for a rustic mezze board, or plate elegantly with microgreens for a refined starter.