Spiced Honey I m Hot Glazed Halloumi Skewers with Charred Citrus Slaw

Spiced Honey I m Hot Glazed Halloumi Skewers with Charred Citrus Slaw

A bright Mediterranean inspired appetizer or light main that pairs salty grilled halloumi with the sweet heat of Honey I m Hot. Quick to assemble, visually striking, and perfect for sharing.

Ingredients

• 12 oz halloumi cheese, cut into 12 even 1/2 inch thick slices
• 1/3 cup Honey I m Hot
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 8 small wooden or metal skewers, soaked if wooden
• 1 small fennel bulb, thinly sliced
• 1 medium blood orange or navel orange, segmented and membranes removed
• 1/2 cup thinly sliced radishes
• 1/4 cup fresh mint leaves, torn
• 1/4 cup toasted sliced almonds
• Optional: lemon or orange wedges for serving

For the Charred Citrus Slaw Dressing

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Honey I m Hot (for a subtle echo of heat)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Make the glaze: In a small bowl whisk together 1/3 cup Honey I m Hot, 1 tablespoon olive oil, lemon juice, smoked paprika, ground cumin, and a pinch of salt and pepper. Set aside.
2. Prep the halloumi: Pat the halloumi slices dry with paper towels. Thread two slices onto each skewer so they sit snugly but not crushed. Brush both sides lightly with remaining 1 tablespoon olive oil.
3. Heat a grill pan or cast iron skillet over medium high heat until very hot and lightly smoking. Place the skewers on the hot surface and sear 1.5 to 2 minutes per side, or until golden grill marks appear. Avoid overcooking; halloumi should be warm and slightly springy.
4. Glaze the skewers: In the last minute of cooking brush each side of the halloumi generously with the Honey I m Hot glaze, allowing it to caramelize briefly but not burn. Remove skewers from heat and let rest for 1 minute.
5. Prepare the slaw: On a cutting board char the thin fennel slices and orange segments for a moment on the same hot pan (30 to 45 seconds per side) just to add light color and smoky flavor. Combine the charred fennel, charred orange segments, sliced radishes, torn mint, and toasted almonds in a bowl.
6. Make the dressing: Whisk together olive oil, apple cider vinegar, 1 tablespoon Honey I m Hot, Dijon mustard, salt, and pepper. Toss the dressing with the slaw ingredients until lightly coated.
7. Plate and finish: Arrange the citrus slaw on a serving platter and place the glazed halloumi skewers on top. Drizzle any leftover glaze over the skewers and scatter extra mint leaves and a few more toasted almonds for crunch. Serve immediately with lemon or orange wedges on the side.

Notes

• Halloumi can be swapped for firm paneer if you prefer a milder base; reduce salt accordingly.
• For a smoky char outdoors, cook skewers briefly over a medium hot charcoal grill instead of a pan.
• This dish is great warm or at room temperature, making it ideal for entertaining.