Hot Honey Halloumi Flatbread with Whipped Feta
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Hot honey halloumi flatbread combines golden pan-fried cheese with lemon whipped feta, crisp apple-fennel slaw, fresh dill and toasted walnuts. It makes a 30-minute meal for four people or you can cut the flatbreads into smaller wedges and serve the whole thing as a shared appetizer.
I love hot honey halloumi with cucumber, pickled onions and pomegranate but decided to try something new. I love the contrast between the salty cheese, swicy hot honey and crisp apple and fennel.
I blended the feta cheese with Greek yogurt and lemon to get it to spread easily and cut down on the saltiness a bit. Add hot honey and you get the sweet and salty effect of honey whipped feta with golden halloumi and warmed flatbread to make it a satisfying meal.
Hot Honey Halloumi Flatbread at a Glance
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Servings: 4 flatbreads
- Cuisine: Mediterranean inspired
- Main ingredients: Halloumi, feta, Greek yogurt, flatbreads, apple, fennel and honey
- Best cooking method: Pan-fry the halloumi, then glaze it briefly over low heat
- Storage: Store the components separately in the refrigerator for up to 3 days
What Makes This Hot Honey Flatbread Different?
- Apple and fennel instead of the usual toppings: Their crisp texture gives the soft cheese and bread some bite. The apple is subtly sweet while the fennel has a contrasting anise flavor that’s not too strong.
- Halloumi that browns before it’s glazed: Searing the cheese first gives it a golden crust, which is one of my favorite parts. I originally added the hot honey to the pan too early and scorched it, so now I prefer to add it near the end to prevent that from happening.
- A lighter whipped feta base: Greek yogurt and lemon loosen the feta into a spreadable sauce and tame its saltiness.
- Hot honey used in two ways: Some coats the halloumi in the skillet and the rest of it is drizzled over the assembled flatbreads.
Ingredient Notes
- Halloumi cheese: Halloumi is a firm brined cheese that can be pan-fried without melting into the skillet. Pat it dry before cooking so the surface browns instead of steaming.
- Feta and Greek yogurt: I recommend using block feta for the smoothest whip. Full-fat Greek yogurt gives the mixture enough body to hold the other toppings.
- Flatbreads: Small naan, pita or another soft flatbread should also work. Choose something that can bend without cracking or breaking if you want to fold it up to eat.
- Apple: Honeycrisp, Pink Lady and Granny Smith are all good picks. I’d avoid a soft or mealier textured apple because its texture means it will probably get lost in the slaw.
- Fennel: Slice the bulb very finely. I like to save a few of the fronds for the top. I don’t use the stalks because I find them a bit too fibrous for this slaw.
- Honey and red pepper flakes: These combine to make the quick hot honey. Start with about half a teaspoon of pepper flakes if you prefer a moderate heat. You can also use bottled hot honey if you don’t want to make your own or if you already have it handy.
- Dill and walnuts: Fresh dill goes well with the apple and fennel and toasted walnuts give the flatbread more crunch. I always toast the nuts in a dry skillet before I chop them. If you’re doing this, keep an eye on them. They can scorch fast! Shake the pan occasionally. Once they’re lightly browned and smell toasty, take them off the heat.
How to Make Hot Honey Halloumi Flatbread
Blend the feta, yogurt and lemon until smooth, then prepare the apple-fennel slaw. Warm the honey with the pepper flakes and vinegar while the flatbreads are warming. Pan-fry the halloumi until golden on both sides, turn the heat down and coat it with some of the hot honey. Spread the whipped feta over the bread and finish each one with slaw, halloumi, walnuts and the rest of the honey.
Whipped Feta with Hot Honey
Whipped feta with hot honey works really well when you mix the feta with enough yogurt to make it creamy instead of crumbly and a spreadable consistency. Lemon juice and zest give it a fresh citrus flavor, then the hot honey gives it that wonderful sweet and spicy finish.
There’s no salt in the whipped feta, slaw or hot honey mixtures. Both cheeses are already quite salty, so it’s best to taste the assembled flatbread before adding any. If your halloumi is particularly salty, you can soak the unopened slices in cold water for 20 minutes, then drain and dry them thoroughly before frying. I didn’t need to do that with mine but you might.
Tips for the Best Results
- Dry the halloumi: Press the slices between paper towels before you put them in the skillet. Surface moisture slows down browning.
- Heat your skillet first: The oil should be hot before you add the cheese. A lukewarm pan can leave halloumi pale and rubbery.
- Glaze it at the end: Honey can scorch fast! Lower the heat before you add it and remove the cheese as soon as its coated.
- Dress the slaw shortly before serving: Cut apple starts to soften once you’ve mixed it with lemon juice. I like to prepare it while the skillet is heating up.
- Warm the bread: A few minutes in the oven makes packaged flatbread softer and improves its flavor.
- Assemble just before eating: The whipped feta and slaw will eventually soften the bread, so don’t build the flatbreads too early.
Substitutions and Variations
- Use bottled hot honey: Replace the honey, red pepper flakes and vinegar with three tablespoons of prepared hot honey. Warm it gently before glazing the halloumi.
- Try a different fruit: Use a firm pear instead of the apple. If you do this, I’d cut it just before serving because ripe pears can softens fast when sliced.
- Change the nuts: Use toasted pistachios or pecans instead of the walnuts.
- Use another herb: Fresh mint can stand in for the dill if you prefer its flavor with halloumi.
- Choose another bread: Try small naan, pocketless pita or gluten-free flatbread. Check that every packaged ingredient is certified gluten-free if you need a gluten-free hot honey halloumi flatbread.
- Serve it as an appetizer: Prepare two larger flatbreads and cut each one into six wedges after you add the toppings.
Equipment
- Ninja Professional Blender: Blends the feta, yogurt and lemon into a creamy spread. Stop and scrape down the pitcher if the mixture clings to the sides.
- OXO 10-Inch Nonstick Frying Pan: Gives the halloumi enough room to brown. I find the sticky honey glaze is easier to clean out of a nonstick pan!
- OXO Handheld Mandoline Slicer: Creates fine, even fennel slices. Always use the supplied food holder to keep your fingers away from the blade.
- Microplane Premium Classic Zester: Removes fine lemon zest without taking off much of the bitter white pith.
What to Serve with Halloumi Flatbread
One flatbread makes a satisfying lunch or light dinner. You can also serve it with a simple green salad, tomato salad or grilled vegetables for something heartier.
If you’re serving smaller wedges as an appetizer or snack, you could arrange them with olives and raw veggies. Grilled pears are a good dessert idea for afterward.
How to Store
- Refrigerate: Keep the whipped feta, slaw and cooked halloumi in separate covered containers. Use them within 3 days. The dressed slaw has the best texture on the day it is prepared.
- Reheat: Warm the halloumi in a nonstick skillet over medium-low heat for 1 or 2 minutes per side. Heat the flatbreads separately, then assemble them with the cold whipped feta and slaw.
- Freeze: Don’t freeze the assembled flatbreads. The apple and fennel lose their crisp texture and the dairy spread can separate after thawing.
- Make ahead: Prepare the whipped feta up to 3 days ahead and refrigerate it. The hot honey can be refrigerated for up to 1 week, then warmed gently. Slice the fennel up to 1 day ahead, although the apple and halloumi are best prepared shortly before serving.
Hot Honey Halloumi Flatbread FAQs
Halloumi is a firm brined cheese that softens when heated while usually keeping its shape. This makes it suitable for pan-frying, grilling and air frying.
Yes. Use 3 tablespoons of bottled hot honey and omit the plain honey, red pepper flakes and apple cider vinegar. Warm it over low heat before using it so it coats the cheese easily.
Yes. Mash the feta very thoroughly with a fork, then whisk in the Greek yogurt, lemon juice, lemon zest and black pepper. It will be less smooth than blender-whipped feta, although it will still spread over the bread.
Yes. Lightly oil the slices and air fry them at 400°F (200°C) for 7 to 9 minutes, flipping halfway through. Check them from 6 minutes because air fryers vary. Brush the browned cheese with warm hot honey after cooking rather than putting honey in the air fryer.
Yes. Use certified gluten-free flatbreads and check the labels on the halloumi, feta and prepared hot honey. The remaining ingredients don’t normally contain gluten.
Serve it with warm flatbread and freshly cooked halloumi. The whipped feta and slaw can stay cold, as this helps preserve their creamy and crisp textures.
Hot Honey Halloumi Flatbread with Whipped Feta
Ingredients
- 4 ounces (115g) feta cheese, crumbled
- ¾ cup (170g) full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ⅛ teaspoon black pepper
- 1 small crisp apple, such as Honeycrisp, Pink Lady or Granny Smith, cored and cut into thin matchsticks
- 4 ounces (115g) fennel bulb, very thinly sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- ⅛ teaspoon black pepper
- 3 tablespoons (45ml) honey
- ½ teaspoon crushed red pepper flakes, or up to 1 teaspoon for more heat
- 1 teaspoon (5ml) apple cider vinegar
- 8 ounces (225g) halloumi cheese
- 1 teaspoon (5ml) olive oil
- 4 small flatbreads, about 6 inches (15cm) across
- ¼ cup (30g) toasted walnuts, roughly chopped
- Fresh dill or fennel fronds, optional
Equipment
- Blender
- Sharp knife or handheld mandoline slicer
- Small mixing bowl
- Small saucepan
- Large nonstick skillet
- Baking sheet
Method
- Preheat the oven to 375°F (190°C).
- Put the feta, Greek yogurt, lemon juice, lemon zest and black pepper in a blender. Blend until smooth, stopping to scrape down the sides as necessary. Transfer the whipped feta to a bowl and refrigerate it while you prepare the other components.
- Toss the apple matchsticks, sliced fennel, dill, lemon juice, olive oil and black pepper together in a small bowl. Set the slaw aside.
- Combine the honey, crushed red pepper flakes and apple cider vinegar in a small saucepan. Warm over low heat for about 2 minutes, stirring occasionally. Don't let it boil. Remove it from the heat and reserve approximately 1 tablespoon for serving.
- Put the flatbreads on a baking sheet and warm them in the oven for 4 to 5 minutes.
- Pat the halloumi dry and cut it into 8 slices. Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the halloumi and cook for 1 ½ to 2 minutes per side, until deeply golden.
- Reduce the heat to low. Spoon the remaining hot honey over the halloumi and flip the slices once to coat them. Cook for 20 to 30 seconds, then remove the skillet from the heat. Don't leave the glazed cheese in the hot pan because the honey can burn.
- Spread each warm flatbread with one-quarter of the whipped feta. Add one-quarter of the apple-fennel slaw and 2 slices of halloumi.
- Drizzle with the reserved hot honey, then scatter the toasted walnuts and optional dill or fennel fronds over the top. Serve immediately.
Notes
- Halloumi and feta are both salty, so the recipe doesn’t need additional salt. Taste the assembled flatbread before adding any.
- For milder hot honey, use ½ teaspoon of crushed red pepper flakes. Increase it to 1 teaspoon if you prefer more heat.
- To use prepared hot honey, replace the honey, pepper flakes and vinegar with 3 tablespoons of bottled hot honey.
- Store the components separately in covered containers in the refrigerator. Use them within 3 days and assemble the flatbreads shortly before serving.
- Don’t freeze the assembled flatbreads because the slaw loses its crisp texture and the whipped feta may separate.
A Different Way to Serve Hot Honey Halloumi
If you like these flavors, my Greek couscous salad also combines feta with crisp veggies and fresh herbs. My lahmacun Turkish pizza is another idea if you have leftover flatbreads. I love the spiced meat topping. Another meat-free sweet and spicy option is my gochujang carrots with honey and sesame.
