These irresistible golden halloumi bites are pan-seared to perfection and topped with creamy whipped feta and fresh mint. A Mediterranean appetizer that's ready in minutes, combining squeaky cheese with cooling herbs for an addictive bite-sized treat.
Recipe Details
Ingredients
- 400g halloumi cheese, cut into 2cm (3/4 inch) cubes
- 2 tbsp extra virgin olive oil
- 200g feta cheese, crumbled
- 60ml Greek yogurt
- 1 tsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup fresh mint leaves, plus extra for garnish
- 2 tbsp honey
- 1/4 tsp red pepper flakes
- 1 clove garlic, minced
- 1/4 tsp freshly ground black pepper
- 1/4 cup pomegranate seeds (optional)
- 2 tbsp pistachios, chopped (optional)
- for serving pita chips or crackers for serving
Instructions
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Pat 400g halloumi cheese cubes dry with paper towels. This is crucial for achieving a golden crust. Let them come to room temperature for 10 minutes.
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In a food processor, combine 200g feta cheese, 60ml Greek yogurt, 1 tsp fresh lemon zest, half the 2 tbsp fresh lemon juice, and 1 clove garlic. Process until smooth and creamy. If too thick, add a tablespoon of water. Season with 1/4 tsp freshly ground black pepper.
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Finely chop half the 1/2 cup fresh mint leaves and fold into the whipped feta mixture. Transfer to a piping bag or small bowl and refrigerate while cooking halloumi.
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Heat a large non-stick skillet over medium-high heat. Add 2 tbsp extra virgin olive oil and swirl to coat. The oil should shimmer but not smoke.
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Working in batches to avoid overcrowding, add 400g halloumi cheese cubes in a single layer. Cook without moving for 2-3 minutes until golden brown on the bottom.
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Flip each cube and cook for another 2 minutes until golden on the second side. The cheese should be crispy outside and soft inside.
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Transfer cooked halloumi to a serving platter. While still warm, drizzle with 2 tbsp honey and remaining 2 tbsp fresh lemon juice. Sprinkle with 1/4 tsp red pepper flakes.
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Using a piping bag or spoon, top each halloumi cube with a dollop of whipped feta mixture.
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Garnish with remaining whole 1/2 cup fresh mint leaves, 1/4 cup pomegranate seeds (optional), and 2 tbsp pistachios if using.
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Serve immediately while halloumi is still warm, alongside for serving pita chips or crackers for serving or on small spoons as canapés.
Tips
Halloumi Selection: Look for authentic Cypriot halloumi for the best flavor and texture. It should feel firm and squeak when you bite it. Avoid pre-sliced versions as they tend to be drier.
Temperature Matters: Halloumi is best served warm, not hot. Let it cool for a minute after cooking so it's pleasantly warm but won't melt the feta topping.
Whipped Feta Variations: Add roasted red peppers for a smoky flavor, or blend in fresh dill instead of mint for a different herb profile. A touch of cream cheese makes it extra smooth.
Make-Ahead Tips: Whip the feta up to 3 days ahead and store covered in the refrigerator. Bring to room temperature before serving. Cook halloumi just before serving for best results.
Serving Ideas: Thread onto small skewers with cherry tomatoes and olives for a party presentation. Or serve over a bed of arugula for a light appetizer salad.
Wine Pairing: A crisp Assyrtiko or Albariño complements the salty cheese perfectly. For red wine lovers, try a light Pinot Noir.
Vegan Alternative: Use firm tofu or tempeh instead of halloumi, and cashew cream with nutritional yeast instead of feta for a plant-based version.