Go Back
–+ servings
Honey Tomatoes with Halloumi

Sweet and Spicy Honey Tomatoes with Halloumi Delight

No ratings yet
A delightful blend of sweet and spicy flavors, this Honey Tomatoes with Halloumi recipe is a perfect vegetarian appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tomatoes and Halloumi
  • 8 oz Halloumi cheese Substitute with feta or another grilling cheese if desired.
  • 2 cups Cherry tomatoes Grape tomatoes can be a great alternative.
  • 3 tablespoons Olive oil Extra virgin olive oil will enrich the flavors.
  • 2 cloves Garlic Minced for even flavor distribution; you can use shallots if you prefer.
  • 1/2 cup White wine Vegetable broth works well for a non-alcoholic option.
For Flavoring
  • 1 teaspoon Ground cumin Adds warmth; it’s optional if you’re looking for something simpler.
  • 1 teaspoon Smoked paprika Regular paprika can be substituted in a pinch.
  • 1 teaspoon Chili flakes Adjust based on your spice preference.
  • 2 tablespoons Honey Essential for sweetness; maple syrup works for a vegan-friendly version.
  • 1 teaspoon Thyme Fresh thyme enhances aroma; dried thyme is a fine substitute.
  • 1 tablespoon Balsamic vinegar Red wine vinegar can replace it if needed.
For Finishing Touches
  • to taste Flaky salt Himalayan salt adds a lovely touch.
  • to taste Black pepper
  • 1 loaf Bread Serve with rustic country bread, baguette, or crostini for a delightful crunch.

Equipment

  • non-stick skillet

Method
 

Preparation Steps
  1. Begin by heating 3 tablespoons of olive oil in a non-stick skillet over medium heat. Allow the oil to shimmer but not smoke, which usually takes about 2-3 minutes.
  2. Carefully place the halloumi slices in the skillet, searing for 1 minute on each side until golden-brown.
  3. Lower the heat to low, add remaining olive oil, then toss in minced garlic and sauté for about 30 seconds.
  4. Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits, and let it simmer for 1-2 minutes.
  5. Add the cherry tomatoes, ground cumin, smoked paprika, chili flakes, and thyme. Stir, cover, and braise for 15 minutes over low heat.
  6. Remove the lid, drizzle in the honey, stir gently, and return halloumi to the skillet.
  7. Season with flaky salt and black pepper to taste, then serve immediately with crusty bread.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 1000mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 20mgCalcium: 200mgIron: 1mg

Notes

This dish is best enjoyed fresh, though leftovers can be stored in the fridge for up to 2 days. Reheat gently over low heat to maintain texture.

Tried this recipe?

Let us know how it was!