My Sweet Chilli Halloumi recipe is perfect to enjoy over noodles, rice and pretty much any other carb that you could think of! On this occasion I decided to serve it on some warm flatbread with romaine lettuce and plum tomatoes. Super quick, super simple and super tasty!
Garlic Mayo and Sweet Chilli Halloumi
I paired my sweet chilli halloumi with a home-made garlic mayo, now you could probably skip this and use a store bought one if you wanted to save on time but I think going the extra mile and making it yourself is really worth it. All you need to do is combine: greek yoghurt, mayonnaise, crushed garlic, coriander, salt and pepper! It will keep in the fridge for about 3 to 4 days so you could enjoy it for the rest of the week as well.
Ingredients for my Sweet Chilli Halloumi recipe
- 250 g halloumi
- 2 tbsp honey
- 2 tsp red chilli flakes
- ½ juice lemon
- 4 mini flatbread
- plum tomatoes handful, sliced in half
- 8 leaves of romaine lettuce
Garlic Mayo
- 3 tbsp greek yoghurt
- 4 tbsp mayonnaise
- 5 garlic cloves crushed
- salt to taste
- pepper to taste
- small handful coriander chopped
Method
- In a bowl, mix together all the ingredients for the homemade garlic mayo and then set aside.
- Pat the halloumi slices dry with a paper towel to remove any excess moisture then slice your halloumi into ½ inch thick slices and place into a shallow dish.
- In a separate bowl, mix together the honey, chilli flakes and lemon juice.
- In a non-stick pan, fry your halloumi until golden brown. This should be done on a medium heat and each side should take 2-3 minutes. Then set aside. Be careful not to overcook, as halloumi can become rubbery if cooked for too long.
- Once the halloumi slices are cooked to your liking, turn off the heat and pour our sweet chilli marinade over the halloumi and ensure that both sides of the halloumi is coated well. Remove from the pan.
- Warm up your flatbread in either the toaster or on a pan. Now its time to put together the flatbread! Spread a generous amount of your garlic mayo on your bread, top with 2-3 leaves of romaine lettuce, three halloumi slices and a couple of your sliced plum tomatoes.
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Video Tutorial
Sweet Chilli Halloumi flatbread
Ingredients
- 250 g halloumi
- 2 tbsp honey
- 2 tsp red chilli flakes
- ½ juice lemon
- 4 mini flatbread
- plum tomatoes handful, sliced in half
- 8 leaves of romaine lettuce
Garlic Mayo
- 3 tbsp greek yoghurt
- 4 tbsp mayonnaise
- 5 garlic cloves crushed
- salt to taste
- pepper to taste
- small handful coriander chopped
Instructions
- In a bowl, mix together all the ingredients for the homemade garlic mayo and then set aside.
- Pat the halloumi slices dry with a paper towel to remove any excess moisture then slice your halloumi into ½ inch thick slices and place into a shallow dish.
- In a separate bowl, mix together the honey, chilli flakes and lemon juice.
- In a non-stick pan, fry your halloumi until golden brown. This should be done on a medium heat and each side should take 2-3 minutes. Then set aside. Be careful not to overcook, as halloumi can become rubbery if cooked for too long.
- Once the halloumi slices are cooked to your liking, turn off the heat and pour our sweet chilli marinade over the halloumi and ensure that both sides of the halloumi is coated well. Remove from the pan.
- Warm up your flatbread in either the toaster or on a pan. Now its time to put together the flatbread! Spread a generous amount of your garlic mayo on your bread, top with 2-3 leaves of romaine lettuce, three halloumi slices and a couple of your sliced plum tomatoes.
If you liked the look of my Sweet Chilli Halloumi recipe then don’t forget to check out the recipes below for some more incredible ideas!
