Hot Honey Halloumi Flatbreads
Hot Honey Halloumi Flatbreads are the ultimate light lunch or little plate. Deliciously sweet and spicy golden halloumi served on a warm flatbread with fresh cucumber, rocket and mint is an absolute winner.
Hot Honey Halloumi Flatbreads
Hot Honey Halloumi Flatbreads
Hot Honey Halloumi Flatbreads
These hot honey halloumi flatbreads have to be one of the easiest, yummiest things I have made. Low effort, high reward right here. I love to have this dish as a light vegetarian lunch, or serve as an appetiser at a BBQ. The flavours are so great, and it takes no time to pull together.
Layering Mediterranean flavours is what this dish is all about. You take a warm flatbread, then layer over Greek yoghurt and hummus. Then add salad ingredients and herbs, I used rocket/arugula baby cucumbers and mint. Then of course the star of the show, the hot honey halloumi layered on top with a little chilli oil for an extra kick if you like.
There’s plenty of substitutions you can make to suit what you have or what’s in season. My advice would be to try to balance your flavours, if you already have the sweet, salty and hot from the haloumi, choosing a complementary ingredient that is cool and fresh, nutty or sharp will always go well - think pickled onions, dill, you could even add some cooked lamb or chicken to make it more substantial.
Hot Honey Halloumi is great on its own and will steal the show of any share plate or cheese board. Check out my recipe for hot honey halloumi to see how to prepare it for eating on its own.
You can make hot honey with honey, I like to add a little olive oil and dried chilli or peppers. It’s very simple, just heated together and there you have it. You can add lemon or dried herbs to make different variations too!
It’s best eaten while warm just after cooking the halloumi and assembling the flatbread. You can of course prepare the ingredients in advance, but it is best to serve straight away.
If you don’t have honey, you could sub for rice malt syrup. For salad ingredients, go for a couple of fresh, in season ingredients that compliment the halloumi. Adding a herb of some kind is also a real flavour boost.
Ingredients and substitutions
How to make it - step by step!
Slice your halloumi 1 - 1.5 cm / ½ “ thick. Pat dry with paper towel
Heat 2 tbsp olive oil in a pan on medium heat, add halloumi to the pan and fry to 1-2 minutes, until a nice golden crust forms. Then flip using a spatula, and fry the other side. Squeeze over lemon juice then remove to a plate. Keep warm.
Add 1 tbsp olive oil, honey and chilli flakes to the pan, heat and let it come to a bubbling consistency for about 30 seconds.
Spoon over yoghurt, hummus onto your flatbreads, layer over rocket/arugula, cucumber and mint, then add the halloumi, drizzle over the honey and some extra chilli oil (optional).
Slice your halloumi 1 - 1.5 cm / ½ “ thick. Pat dry with paper towel
Heat 2 tbsp olive oil in a pan on medium heat, add halloumi to the pan and fry to 1-2 minutes, until a nice golden crust forms. Then flip using a spatula, and fry the other side. Squeeze over lemon juice then remove to a plate. Keep warm.
Add 1 tbsp olive oil, honey and chilli flakes to the pan, heat and let it come to a bubbling consistency for about 30 seconds.
Spoon over yoghurt, hummus onto your flatbreads, layer over rocket/arugula, cucumber and mint, then add the halloumi, drizzle over the honey and some extra chilli oil (optional).
Watch the how to video
Watch the how to video
Hot Honey Halloumi Flatbreads
- 3 tbsp olive oil
- 250g halloumi block
- ½ cup honey
- 1 tsp dried chill flakes / red pepper flakes
- 1 tbsp lemon juice
- 2 tbsp chilli oil (optional)
- 4 baby cucumber
- 4 tbsp hummus
- 4 tbsp Greek yoghurt
- ⅓ cup mint leaves
- 1.5 cups rocket / arugula
- 4 flatbreads, warmed
- Slice your halloumi 1 - 1.5 cm / ½ “ thick. Pat dry with paper towel
- Heat 2 tbsp olive oil in a pan on medium heat, add halloumi to the pan and fry to 1-2 minutes, until a nice golden crust forms. Then flip using a spatula, and fry the other side. Squeeze over lemon juice then remove to a plate. Keep warm
- Add 1 tbsp olive oil, honey and chilli flakes to the pan, heat and let it come to a bubbling consistency for about 30 seconds
- Spoon over yoghurt, hummus onto your flatbreads, layer over rocket/arugula, cucumber and mint, then add the halloumi, drizzle over the honey and some extra chilli oil (optional).