Oven Baked Halloumi with Hot Honey

Oven Baked Halloumi with Hot Honey recipe

I’ve been a bit quiet on here for a few weeks thanks to a our UK based summer holiday. Yes, we picked to holiday at home in what is turning out to be the worst summer ever. Luckily, Clyde and I play really nicely together, so enjoyed plenty of pub time, wet beach walks and untold amounts of crab. I’m back with renewed enthusiam and a new way to enjoy everyones favourite squeaky cheese: this time my halloumi is oven baked and comes with a drizzle of hot honey.

I love halloumi, I mean I’ve yet to find someone who doesn’t, so finding a brilliant new way to cook it, thanks to Half Baked Harvest, was super exciting. Yes, this is slightly more fiddly than throwing it in the pan, but the reward it huge. Your cubes of halloumi are tossed in egg and a flavour packed mixture of panko, parmesan and sesame seeds. A little spritz of oil then they’re baked to golden, crisp perfection. Hot honey, which is everywhere at the moment, is so simple to make and brings heat and sweetness to a whole lots of crispy saltiness.

Lets face it, hot honey is the only thing hot about the summer thus far, so let’s bloody drizzle it on anything.

Not many ingredients for this tasty recipe, and all feature in my fridge and cupboard most of the time, making sure this brilliant nibble can be whipped up at a moments notice. The hot honey is so easy, just chilli flakes and honey, warmed to infuse; pour it on anything and everything.

Make a start by pre heating your oven to 170 ℃ fan assisted and by lining a baking tray. Next, mix the panko crumbs, parmesan and sesame seeds. My seeds were black, just to add a bit of colour.

Dry your halloumi on some kitchen paper then cut into chunky cubes.

Now prepare your dredging station. Beat the egg in a bowl and place next to the crumbs. Dip each piece of halloumi in the egg, then press into the crumbs so they stick. Place on your baking tray and repeat until you have coated all the cheese.

Give the crumbed halloumi a little spritz with some spray oil, or a gentle drizzle, then bake for 20 to 25 minutes.

While the halloumi bakes, warm the honey and chilli flakes in the microwave or in a pan on the stove until just simmering.

The crispy cheese is ready when it’s golden and smelling amazing.

Serve this more than delicious nibble, mouth-burningly hot, drizzled with the hot honey, with more for dipping on the side. A coriander garnish is a must.

I may have mentioned this serves 4 as a nibble, but have to confess Clyde and I wolfed it all down in minutes, so to clarify, doubling this recipe may be a thought.

Lucy x

Oven Baked Halloumi with Hot Honey recipe

Serves 4, as a nibble or first course, easily doubled

You will just need bowls and a lined baking sheet for this

250g block halloumi cheese, cut into cubes

1 egg, beaten

40g panko breadcrumbs

20g grated parmesan

2 tablespoons sesame seeds, I had black ones

Spray oil, or a drizzle of olive oil

Fresh coriander, to garnish

Hot Honey

60ml runny honey

1/2 teaspoon dried chilli flakes, add more if you have a higher spice tolerance

Pre heat your oven to 170 ℃ fan assisted and line a baking tray.

Mix the panko crumbs, grated parmesan and sesame seeds and place on a plate. Beat the egg in a bowl.

Remove your halloumi from it’s packaging and dry it on some kitchen paper. Cut into cubes, I got around 24 pieces from my cheese. Dip each cube into the egg then into the crumbs, pressing so the crumbs stick, then place onto your lined baking tray. Repeat with the rest of the halloumi.

Give each cube a spritz with some spray oil, or drizzle carefully, then bake for around 20 to 25 minutes, or until the halloumi bites are golden, crisp and smelling amazing.

While they bake, stir the chilli flakes into the honey and gently heat in the microwave or in a small pan until just starting to simmer. Stir then drizzle over your halloumi and serve the rest on the side for dipping.

Enjoy the halloumi whilst it’s piping hot, garnished with some fresh coriander.