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Serve hot as a starter or tapas-style snack.
Garnish with fresh herbs like thyme or parsley for a burst of color.
Store leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer for best texture.
Variations:
Use hot honey for a shortcut with built-in heat.
Swap chili flakes for chili oil or sriracha for a saucy kick.
Try maple syrup instead of honey for a different sweetness profile.
FAQ:
Q: Can I bake the halloumi instead of frying it?
A: Yes, bake at 400°F (200°C) for 15–20 minutes, flipping halfway for even crisping.
Q: What can I use instead of halloumi?
A: Paneer or firm tofu are good substitutes, though flavor and texture will vary.
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