Pan-fried halloumi with honey and thyme is a 5-minute Mediterranean appetizer featuring golden, crispy cheese slices finished with warm honey and aromatic thyme. The cheese's high melting point means it stays firm while developing a golden crust.
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Slice halloumi into 1cm thick slabs.
Heat olive oil in a non-stick skillet over medium-high heat.
Add halloumi slices and cook for 2 minutes on each side, or until golden brown.
Transfer to a serving plate.
Drizzle with honey and sprinkle with fresh thyme leaves.
Serve immediately while warm.
Halloumi is best eaten fresh and warm, but leftovers can be refrigerated up to 2 days and gently reheated in a low skillet.
non-stick skillet
Halloumi has a very high melting point (around 200°C/392°F), so it softens and browns without melting into a puddle, making it perfect for pan-frying.
Best served immediately while warm. You can prep and slice the halloumi in advance, but cook it only when ready to serve for optimal texture.
Medium-high heat works best—it allows the halloumi to develop a golden-brown crust in 2 minutes per side without burning the exterior.
Yes, use half the amount (½ tsp dried thyme instead of 1 tsp fresh) since dried thyme is more concentrated in flavor.
A non-stick skillet makes cooking easier and prevents sticking, but a regular skillet with sufficient oil will work too.
