Crispy hot honey halloumi fingers recipe

Name: Crispy hot honey halloumi fingers recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 125 g runny honey; 1 red chilli, deseeded and finely chopped; 1/4 tsp. dried chilli flakes (optional); finely grated zest 1/2 lime and 2tsp juice; 2 x 225-250g blocks halloumi, we used Odysea Premium, see GH TIP; 60 g polenta; 1 1/2 tbsp. olive oil; small handful mint leaves, shredded

The chilli-infused honey drizzle is mightily addictive 🍯 🌶️

By The GH Kitchen TeamUpdated: 14 July 2025

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Hot honey is trending for good reason- it's sweet, spicy, mightily addictive and takes these crispy halloumi bites to the next level. Delicious served as a snack or canapé, or as an easy starter with a crisp green salad. This recipe makes more hot honey than you'll need, but it keeps well and is great for livening up leftovers.

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Yields:

16 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

125

Ingredients

125 g runny honey
1 red chilli, deseeded and finely chopped
1/4 tsp. dried chilli flakes (optional)
finely grated zest 1/2 lime and 2tsp juice
2 x 225-250g blocks halloumi, we used Odysea Premium, see GH TIP
60 g polenta
1 1/2 Tbsp. olive oil
small handful mint leaves, shredded

Directions

1. 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.
2. 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.
3. 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!

If you like this recipe, you'll love our hot honey and halloumi toasts.

Per halloumi finger:

Calories: 125
Protein: 7g
Fat: 8g
Saturates: 5g
Carbs: 7g
Total sugars: 4g
Fibre: 0g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time