Nigella Lawson’s Halloumi with Sweet Chili Sauce is a simple yet sensational dish that combines crispy, golden halloumi cheese with a sweet and spicy glaze. The fresh red chilies and runny honey create a delicious balance of heat and sweetness that perfectly complements the rich, salty flavor of the halloumi. This dish is perfect as a starter, snack, or even a light main course, especially when served with a fresh salad. Quick to prepare, it’s a great option for when you want something indulgent yet easy to make.
Why Everyone Will Love This Recipe
What makes this dish stand out is the contrast of textures and flavors. The crispy halloumi pairs beautifully with the tangy, sweet, and spicy chili sauce, while the salad leaves and lime wedges add a refreshing touch. The simplicity of the ingredients makes it an easy dish to whip up, but the combination of halloumi’s savory goodness and the sweet heat from the sauce creates a flavor explosion that’s sure to impress. Whether you’re craving something light or looking for a snack that’s bursting with flavor, this halloumi dish is sure to satisfy.
What Is Nigella Lawson’s Halloumi with Sweet Chili Sauce?
Nigella Lawson’s Halloumi with Sweet Chili Sauce is a quick and easy recipe that features grilled halloumi slices topped with a sweet and spicy sauce made from fresh red chilies, honey, and lime juice. The chili sauce is simmered until it thickens into a glossy glaze that coats the halloumi beautifully. This dish is served on a bed of salad leaves, with lime wedges for an extra burst of citrus. The flavors are bold and well-balanced, making it a perfect appetizer or light meal.
Cooking Tips
- Use fresh chilies: Fresh red chilies are key to getting the perfect balance of spice. If you prefer a milder version, feel free to de-seed more of the chilies.
- Don’t overcook the halloumi: Halloumi cooks very quickly and can become tough if overcooked. Aim for a crispy golden exterior with a soft, chewy interior.
- Control the sweetness: The amount of honey you use in the sauce can be adjusted based on your sweetness preference. If you like it spicier, reduce the amount of honey.
- Watch the sauce: While making the chili sauce, stir frequently and don’t leave the pan unattended. The sauce can foam up, so keep an eye on it to prevent it from overflowing.
Frequently Asked Questions
Can I use a different type of cheese instead of halloumi?
Halloumi is unique in its ability to fry without melting, but you can substitute it with other firm cheeses like paneer or even firm feta if needed. However, the texture and flavor may be slightly different.
Can I make the sweet chili sauce ahead of time?
Yes! You can prepare the sweet chili sauce in advance and store it in the refrigerator for up to 3 days. Reheat it gently before using.
Can I make this dish vegan?
To make this dish vegan, substitute halloumi with vegan cheese that can be grilled or fried. You can also use a plant-based honey alternative or maple syrup for the sauce.
How do I store leftovers?
Store leftover halloumi and chili sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the halloumi in a pan to regain its crispy texture.
Can I serve this dish with something else?
Yes! This dish pairs wonderfully with a side of couscous, rice, or quinoa. You can also serve it with a simple green salad or grilled vegetables for a complete meal.
How to Store
Store leftover halloumi and chili sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, cook the halloumi slices in a dry pan until crispy again, and warm the sauce gently.
How to Freeze
While it’s best served fresh, you can freeze cooked halloumi and sweet chili sauce for up to 1 month. When ready to serve, thaw in the refrigerator overnight and reheat in a dry pan for the halloumi and on low heat for the sauce.
Ingredients
For the Dish:
- 3 fresh red chilies
- 2 tablespoons runny honey
- 1 lime, halved
- 1 (225 g) block halloumi cheese
For Serving:
- Salad leaves (optional)
- Lime wedges (optional)
Step-by-Step Instructions
- Prepare the chili sauce: Slice 2 of the chilies, leaving the seeds in. For the third chili, de-seed it and finely chop it. Add all the chilies, honey, and 1 teaspoon of lime juice into a small saucepan. Place the pan on medium heat and bring it to a bubble, then reduce the heat to low. Let the sauce simmer for about 4 minutes, stirring frequently. Remove from heat when the sauce has thickened.
- Prepare the salad: If serving with salad, arrange a few salad leaves on 2 plates and drizzle with oil. Cut the lime into wedges and place them on the plates.
- Cook the halloumi: Slice the halloumi into 8 pieces. Heat a cast-iron or heavy-based frying pan over medium heat. Add the halloumi slices and cook for 30–60 seconds on each side, until golden-brown and crispy. Make sure the pan is dry—no oil is needed for cooking the halloumi.
- Assemble the dish: Remove the halloumi from the pan and place it on the salad-lined plates. Spoon the sweet chili sauce over the top of the cheese and serve immediately with lime wedges for an extra burst of flavor.
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