Hot Honey Halloumi Pittas

Hot Honey Halloumi Pittas are the perfect balance of sweet, salty, and spicy, all packed into a warm, fluffy pita. I grill slices of golden halloumi until they’re crispy on the outside and gooey on the inside, then drizzle them with a sticky hot honey glaze. Stuffed into soft pitta bread with crunchy veggies or fresh herbs, this recipe is a simple yet flavor-packed meal that I keep coming back to.

Why You’ll Love This Recipe

I love how fast and satisfying these pittas are. The salty richness of halloumi pairs perfectly with the heat and sweetness of the hot honey. I can throw it together in under 20 minutes and it still feels like a treat. It’s perfect for lunch, a quick dinner, or even entertaining — everyone always asks for seconds. Plus, I can customize the fillings based on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Halloumi cheese, sliced

• Olive oil

• Pitta breads, warmed

• Hot honey (or honey + chili flakes)

• Lettuce or mixed greens

• Cucumber, sliced

• Red onion, thinly sliced

• Fresh mint or parsley (optional)

• Lemon juice

• Salt and pepper

Directions

1. I slice the halloumi into thick pieces and pat them dry with paper towels.

2. I heat olive oil in a skillet over medium-high heat, then fry the halloumi for 1–2 minutes on each side until golden and crispy.

3. While the halloumi cooks, I warm the pitta breads and prep the veggies.

4. I mix honey with a pinch of chili flakes if I don’t have store-bought hot honey.

5. Once the halloumi is done, I drizzle it generously with hot honey while still warm.

6. I stuff the pitta breads with greens, cucumber, red onion, and hot honey halloumi, then finish with a squeeze of lemon juice and a sprinkle of herbs.

Servings and timing

This recipe makes 2 to 3 stuffed pittas and takes about 15 to 20 minutes from start to finish. It’s quick enough for a weeknight meal but flavorful enough to impress.

Variations

When I want something different, I swap the pitta for flatbread or naan. I’ve also added hummus or tzatziki as a spread inside the bread. For a smoky twist, I add roasted red peppers or grilled eggplant. If I’m making it a full meal, I serve it with a side of couscous or a fresh tomato salad.

storage/reheating

I store leftover halloumi in an airtight container in the fridge for up to 2 days. It’s best reheated in a dry pan to restore the crispy texture. I avoid microwaving it, as it can turn rubbery. I keep the components separate and assemble fresh for the best results.

FAQs

What is hot honey and can I make it myself?

Hot honey is honey infused with chili heat. I often make my own by gently heating honey with chili flakes or hot sauce until infused.

Can I grill the halloumi instead of pan-frying?

Yes, I’ve grilled halloumi on an outdoor grill or grill pan — it adds a delicious smoky flavor and works really well in summer.

What’s the best way to stop halloumi from being too salty?

I sometimes soak it in cold water for 10–15 minutes before cooking to mellow out the saltiness.

Can I make this recipe vegan?

While halloumi is a dairy cheese, I’ve used plant-based halloumi alternatives with good results. Agave syrup with chili flakes makes a great vegan hot honey substitute.

Can I prep this ahead of time?

I usually cook the halloumi fresh, but I prep the veggies and hot honey ahead so assembly is quick when I’m ready to eat.

Conclusion

Hot Honey Halloumi Pittas are one of my favorite easy meals — they’re fast, packed with bold flavor, and endlessly versatile. Whether I’m making them for a quick lunch or sharing with friends, they always hit the spot. The contrast of crispy cheese, sticky heat, and fresh toppings is just irresistible.