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–+ servings
Honey Tomatoes with Halloumi

Sweet and Spicy Honey Tomatoes with Halloumi Delight

Enjoy the delightful combination of Honey Tomatoes with Halloumi in this quick and easy vegetarian appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Halloumi
  • 9 oz Halloumi Use thick slices; feta is a great substitute.
  • 1/4 cup Olive Oil Adds richness during cooking; avocado oil can be used.
For the Tomato Mixture
  • 14 oz Cherry Tomatoes Sweet and juicy; grape tomatoes can work as a substitute.
  • 4 cloves Garlic Minced; fresh shallots can be an alternative.
  • 1/4 cup White Wine Preferably semi-sweet like Moscato; use broth for a non-alcoholic option.
For the Spice Blend
  • 1/4 tsp Ground Cumin Adds warmth and depth; can be omitted.
  • 1/4 tsp Smoked Paprika Provides a smoky flavor; regular paprika works too.
  • 1/4 tsp Chili Flakes Introduces mild heat; can be adjusted.
For Sweetness and Acidity
  • 1 tbsp Honey Balances spices beautifully; maple syrup works for a vegan option.
  • 4 sprigs Thyme Adds herbal note; dried thyme is a substitute.
  • 1 tsp Balsamic Vinegar Brings tangy depth; red wine vinegar is a substitute.
For Seasoning and Serving
  • Flaky Salt For seasoning before serving; optional but recommended.
  • Freshly Ground Black Pepper Optional for seasoning.
  • Bread Recommended for serving; adds texture.

Equipment

  • Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. In a non-stick skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, carefully add thick slices of halloumi and sear for about 1 minute on each side until golden brown and crispy. Remove the halloumi and set aside.
  2. Lower the heat to low and add the remaining olive oil to the same skillet. Sauté garlic until fragrant (about 1 minute). Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
  3. Add cherry tomatoes, cumin, paprika, chili flakes, and thyme to the skillet. Stir well to combine and cover, braising for about 15 minutes until the tomatoes are blistered and juicy.
  4. Once the tomatoes are bubbling, stir in honey. Return the seared halloumi to the skillet, nestling it among the tomatoes. Season with flaky salt and black pepper, adjusting chili flakes if needed.
  5. Transfer to a serving platter and enjoy with warm crusty bread at room temperature for the best flavor.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 14gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 1.5mg

Notes

Ensure the halloumi is dry before searing for perfect browning. Adjust tomato cooking time based on desired tenderness. Use high-quality olive oil for the best flavor. For a vegan option, substitute honey with maple syrup.

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