Roast Halloumi with Honey and Black Urfa Chilli

This is an absolute showstopper. It’s my favourite way to eat This is a showstopper of a recipe. Roasting is, in my humble opinion, the best way to cook halloumi – far less hassle than frying slices – and one of those recipes which is minimal effort yet maximum impact. It’s best to eat roast halloumi straight out of the oven.  Hot and gooey. If you wait, then it’ll harden over time and you’ll have to cut it … when you really want to be eating hot roast halloumi with a spoon.  Serve it as part of a mezze, or top an imam bayildi or a hot chickpea salad with a slice of roast halloumi.  


225g Halloumi
2tbsp runny honey
1-2tsp Black Urfa Chilli
1tsp oregano (dried or fresh)


Preheat the oven to 180C.

Use the tip of a knife to score a diamond criss-cross pattern into the top of a block of halloumi (a little like you might do with a Christmas ham). Wrap it in a sheet of baking paper and place it on a baking tray. Cook for 20 minutes.

Take the halloumi out of the oven and tip away any residual moisture. Spoon over the honey and return it to the oven, uncovered, for a final 5minutes — until the top is golden and crispy, and the centre of the cheese is oozing.

Sprinkle over the Black Urfa Chilli and the dried oregano, and serve while hot.


spices used

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