Ingredients
Method
Cube & Prep
- lice your halloumi into chunky, even cubes—think generous, grill-worthy bites. Give them a quick pat dry (yes, it matters). This little step is what gets you that golden, crisp exterior instead of a sad, steamy situation.
Stir Up the Sweet Heat
- Warm your honey gently with chilli flakes until it loosens and takes on a subtle kick. You’re not cooking it—just coaxing out that slow-building heat. Give it a stir and let the flavours mingle.
Skewer Like a Pro
- Thread the halloumi onto skewers, leaving a bit of breathing room between each piece so they cook evenly. Using wooden skewers? Soak them first so they don’t go up in flames mid-grill (drama we don’t need).
Get That Golden Char
- Brush lightly with olive oil, then onto a hot grill or pan they go. Cook for 3–4 minutes per side, turning gently, until beautifully golden with those irresistible charred edges. Crisp outside, soft and salty inside—exactly what we’re after.
Gloss, Garnish & Show Off
- While still warm, brush generously with your hot honey so it melts into every nook. Then scatter over pomegranate seeds for juicy pops and finish with torn mint for a fresh, fragrant lift.
- Serve immediately… and watch them disappear.
Notes
Halloumi is famously grill-proof—crispy on the outside, soft within—but if you’re in a pinch, firm tofu or paneer can step in. They’ll hold their shape beautifully on the grill, though they bring a milder, less salty flavour, so you may want to give them a little extra seasoning or a generous brush of that hot honey to keep things exciting.