The firm, salty halloumi caramelises on a hot pan, developing golden crusts that contrast wonderfully with a glossy honey drizzle. Chopped pistachios add earthy richness and satisfying crunch, while a squeeze of lemon and a scattering of fresh herbs lift the whole dish.
Why it tastes great:
Halloumi is famed for its firm, squeaky texture and high melting point, which allow it to develop a beautifully golden, caramelised crust when griddled. That salty, umami-rich bite contrasts perfectly with the glossy sweetness of honey, which seeps into the cheese’s crevices. Toasted pistachios introduce earthy depth and a satisfying crunch, while a bright squeeze of lemon and fresh herbs awaken the palate. The result is a flavour harmony, salty, sweet, nutty, tangy and a play of textures that feels both indulgent and fresh.
Serves: 2–3 as a starter or light main (6–9 slices)
Timings:
- Prep: 5 minutes
- Cook & finish: 10 minutes
- Total: ~15 minutes
Ingredients
- 225 g halloumi, cut into 6–9 slices (~1 cm thick)
- 2 tbsp pistachios, roughly chopped
- 2 tbsp runny honey
- 1 tbsp olive oil (or a little butter)
- Juice of ½ a lemon
- Small handful mint or parsley leaves, roughly torn
- Optional: pinch of chilli flakes for heat
Method
- Toast the pistachios
- In a dry small pan over medium heat, toss the chopped pistachios for 1–2 minutes until fragrant and just turning colour. Transfer to a bowl.
- Griddle the halloumi
- Heat the oil (or butter) in a non-stick frying pan or griddle over medium-high.
- Add halloumi slices in a single layer and cook for 2–3 minutes per side, until golden and crisp.
- Drizzle & dress
- Transfer the hot halloumi to a serving plate.
- Immediately drizzle with honey so it melts slightly into the cheese.
- Scatter over the toasted pistachios, squeeze over the lemon juice, then finish with the mint (and chilli flakes, if using).
- Serve
- Best enjoyed straight away while the cheese is warm and the honey still glossy.
- Pairs well with a simple green salad or thin slices of watermelon for contrast.
Tips & Variations
- Extra zing: Stir a little lemon zest into the honey before drizzling.
- Herby boost: Swap mint for fresh thyme or oregano.
- Sweet swap: If you prefer a warmer flavour, use maple syrup instead of honey.
- Make it a salad: Toss mixed leaves with a lemon-olive-oil dressing, top with the halloumi, pistachios, and honey drizzle for an effortless plated salad.
Enjoy this quick, flavour-packed dish, salty, sweet and nutty all at once!
Insanely Good Honey-Pistachio Griddled Halloumi
Ingredients
Method
- In a dry small pan over medium heat, toss the chopped pistachios for 1–2 minutes until fragrant and just turning colour. Transfer to a bowl.
- Heat the oil (or butter) in a non-stick frying pan or griddle over medium-high.
- Add halloumi slices in a single layer and cook for 2–3 minutes per side, until golden and crisp.
- Transfer the hot halloumi to a serving plate.
- Immediately drizzle with honey so it melts slightly into the cheese.
- Scatter over the toasted pistachios, squeeze over the lemon juice, then finish with the mint (and chilli flakes, if using).
- Best enjoyed straight away while the cheese is warm and the honey still glossy.
- Pairs well with a simple green salad or thin slices of watermelon for contrast.
Nutrition
Notes
- Extra zing: Stir a little lemon zest into the honey before drizzling.
- Herby boost: Swap mint for fresh thyme or oregano.
Sweet swap: If you prefer a warmer flavour, use maple syrup instead of honey. - Make it a salad: Toss mixed leaves with a lemon-olive-oil dressing, top with the halloumi, pistachios, and honey drizzle for an effortless plated salad.
