x 225-250g blocks halloumi, we used Odysea Premium, see GH TIP
60g
polenta
11/2Tbsp.
olive oil
small handful mint leaves, shreddedÂ
Directions
Step 1For the hot honey, in a small pan mix the honey, fresh and dried (if using) chilli and gently heat until just starting to bubble, about 5min. Remove from heat and stir in the lime zest and juice. Set aside until needed.
Step 2Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking parchment. Cut each block of halloumi into 8 narrow fingers. Sprinkle the polenta on a plate and dip each finger in polenta, pressing to coat. Arrange on the baking sheet, spacing apart.
Step 3Drizzle the oil over the halloumi and cook in the oven for 20min, turning halfway, or until golden and crisp. Remove from the oven and pile on to a serving plate. Drizzle over 3-4tbsp of the honey mixture and finish with a sprinkle of mint. Serve immediately.
GET AHEAD: Make honey mixture up to a week ahead, cool and chill in an airtight container or jar. Prepare halloumi to end of step 2 up to a day ahead; chill (uncovered). Complete recipe to serve.
GH TIP: It’s worth splashing out on a good halloumi for this, as it will contain less water and so hold its shape better during cooking. It’s not the end of the world if your halloumi fingers spread out though – they will still be delicious!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).Â
