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Crispy Hot Honey Halloumi with Radish Snap Pea Salad

Crispy Hot Honey Halloumi with Radish Snap Pea Salad

This Crispy Hot Honey Halloumi is breaded and baked and served alongside a lightly dressed Radish Snap Pea Salad piled high on a bed of creamy tzatziki.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 2

Equipment

  • 1 Small Baking Sheet
  • 1 mandolin optional

Ingredients
  

Tzatziki

  • cucumber deseeded and shredded
  • 1 cup Greek yogurt 3% milk fat or higher
  • 1 large shallot finely diced
  • 1 clove garlic minced
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh mint finely chopped
  • ½ tsp salt
  • 1 tbsp lemon juice

Hot Honey Halloumi

  • 250g (9oz) halloumi cut into 6 slices
  • cup cornstarch
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ¼ cup toasted sesame seeds
  • 2 tbsp neutral oil I used avocado oil
  • ¼ cup honey
  • 1-2 tsp crushed red pepper flakes **

Radish Snap Pea Salad

  • cucumber deseeded, sliced
  • 1 bunch radishes
  • 200g (7oz) sugar snap peas *** strings removed, chopped
  • 2 tbsp olive oil
  • ½ tsp salt
  • Fresh ground pepper
  • ½ lemon juiced

Garnish

  • Fresh parsley leaves
  • Fresh mint leaves

Instructions
 

For the Tzatziki

  • Place the shredded cucumber in a piece of cheesecloth and form it into a bundle. Squeeze the excess moisture from the cucumber.
    ⅛ cucumber
  • Place the cucumber in a medium-sized bowl with the remaining tzatziki ingredients. Stir to combine. Transfer the tzatziki to the fridge and chill until ready to serve.
    1 cup Greek yogurt, 1 large shallot, 1 clove garlic, 1 tbsp fresh parsley, 1 tbsp fresh mint, ½ tsp salt, 1 tbsp lemon juice

For the Crispy Hot Honey Halloumi

  • Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Set it aside.
  • Pour the panko breadcrumbs into a wide-shallow vessel, like a pie plate. Add the sesame seeds and whisk to combine. Set it aside.
    1 cup panko breadcrumbs, ¼ cup toasted sesame seeds
  • Working with a piece at a time, roll the halloumi in the cornstarch and shake off the excess. Dip the halloumi in the egg before rolling it in the panko/sesame seed mixture. Transfer the breaded halloumi to the small baking sheet.
    250g (9oz) halloumi, ⅓ cup cornstarch, 2 large eggs
  • Once all the halloumi is breaded, drizzle them with the oil. Transfer the halloumi to the oven and bake for 15 minutes. Flip the halloumi and bake for 15 minutes more or until golden.
    2 tbsp neutral oil
  • Heat the honey up in the microwave for 15 seconds. Stir in the chili flakes and set the mixture aside to cool.
    ¼ cup honey, 1-2 tsp crushed red pepper flakes **

For the Salad

  • While the halloumi is in the oven, mix the salad. Julienne half of the radishes and thinly slice the other half on a mandolin. ****
    1 bunch radishes
  • Transfer the radishes to a bowl and add the cucumber and sugar snap peas. Add the oil, salt, lemon juice, and pepper and stir. Chill until ready to serve.
    ⅛ cucumber, 200g (7oz) sugar snap peas ***, 2 tbsp olive oil, ½ tsp salt, Fresh ground pepper, ½ lemon

To Assemble

  • Spoon some tzatziki on some plates and smooth into an even layer. Top the tzatziki with the Radish Snap Pea Salad and top with 2-3 slices of halloumi. Drizzle the hot honey over the halloumi and garnish the dish with fresh parsley and mint leaves. Serve immediately.
    Fresh parsley leaves, Fresh mint leaves

Notes

** You can add more or less crushed red pepper flakes depending on your heat tolerance. You can even omit them and just use the honey. 
*** I split a few sugar snap peas in half and left them whole for a little extra flare. You can do the same or just chop them. 
**** You can use a sharp chef's knife for this if you don't have a mandolin.
Keyword cucumber, halloumi, radish, sugar snap peas, yogurt