Golden, squeaky halloumi finished with Hot Honey, lemon zest and fresh mint. Five minutes, four ingredients, gone in one.
Serves: 4 as a starter | Prep: 5 min | Cook: 5 min
Ingredients
- 200 g halloumi, cut into 1 cm slices
- 1 tbsp olive oil
- 2 tbsp The Flavorsmith Hot Honey
- Zest of ½ lemon, plus a squeeze of juice
- A small handful of mint leaves, torn
- Cracked black pepper
Method
- Pat the halloumi dry with paper towels.
- Heat the oil in a frying pan over medium-high heat. Fry the halloumi 1–2 minutes each side, until deep golden.
- Move to a plate and drizzle over the Hot Honey while it's sizzling.
- Finish with lemon zest, a squeeze of juice, mint and black pepper. Serve immediately.
Chef's tip: Halloumi turns rubbery as it cools, so cook it last and take it to the table hot.