I love this recipe because it takes just 15 minutes and delivers such bold flavor with so few ingredients. The combination of the salty cheese with warm honey is completely addictive, and the thyme gives it a little herbal lift. It feels fancy enough for entertaining but simple enough to whip up any time I want a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
200 grams halloumi cheese, sliced into 1 cm thick pieces
2 tablespoons olive oil, for frying
2 tablespoons honey (adjust to taste)
1 teaspoon fresh thyme leaves (or dried thyme, if needed)
Directions
I heat olive oil in a non-stick frying pan over medium heat.
Once the oil is hot, I add the halloumi slices and fry them for 2–3 minutes per side, until they’re golden brown and crispy on the outside.
I remove the fried halloumi from the pan and place it directly onto a serving plate.
I drizzle honey generously over the hot halloumi so it soaks into the crispy edges.
I finish with a sprinkle of fresh thyme leaves and serve it immediately while it’s still warm.
Servings and timing
This recipe serves 1 person as a light meal or 2–3 as an appetizer. It only takes 15 minutes total—5 minutes to prep and 10 minutes to cook.
Variations
Sometimes I add a squeeze of lemon juice or a dash of chili flakes for extra contrast. I’ve also served this over arugula for a light salad or paired it with toasted bread or figs for a more elevated presentation. If I’m using dried thyme, I go light since it’s more potent than fresh.
Storage/Reheating
This dish is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pan-fry the slices again for a few minutes to bring back the crispy texture—microwaving makes them rubbery, so I avoid that.
FAQs
What is halloumi cheese?
Halloumi is a semi-hard cheese from Cyprus made from a mix of goat’s and sheep’s milk. I love it because it holds its shape when fried or grilled, getting crisp on the outside and soft on the inside.
Can I use maple syrup instead of honey?
Yes, I’ve used maple syrup when I’m out of honey—it’s a bit richer and deeper in flavor, but still complements the saltiness of the halloumi beautifully.
Can I grill the halloumi instead of frying?
Absolutely. I sometimes grill it on a stovetop grill pan or outdoor grill—just brush with oil and cook for 2–3 minutes per side.
What should I serve with this?
I usually pair it with fresh bread, olives, or a green salad. It also works as a great side dish for roasted vegetables or grilled meat.
Can I make this dish ahead of time?
I recommend making it fresh for the best texture and flavor, but I’ve prepped the sliced halloumi ahead of time and stored it in the fridge so it’s ready to fry when needed.
Conclusion
Halloumi with Honey and Thyme is one of my favorite quick dishes to make when I want something simple yet satisfying. The crispy cheese, warm honey, and earthy thyme make every bite a little bit special. It’s proof that great flavor doesn’t need to be complicated.
