Grilled Halloumi with Hot Honey & Charred Lemon

Halloumi is one of the best things you can throw on a Konro or Asado grill. It holds its shape, takes on smoke beautifully, and develops a deep golden crust over high heat. This recipe leans into that contrast: crisp edges, soft centre, and a balance of sweet, heat, and acidity to finish. Hot honey brings a gentle kick, while charred lemon cuts through the richness with sharp, caramelised citrus. It’s quick to cook, hard to get wrong, and works just as well as a side or a standout dish on its own straight off the grill.

Ingredients

• 2 blocks halloumi
• 1 lemon, halved
• 2 tbsp honey
• 1–2 tsp chilli flakes (adjust to taste)
• 1 tbsp olive oil
• Fresh thyme
• Black pepper

Method

1. Get the grill hot
You want a high, direct heat — clean grill bars and glowing coals. Halloumi needs heat to char before it softens too much.

2. Slice the halloumi
Cut into thick slices (about 1–1.5cm). Too thin and they’ll dry out.

3. Oil lightly
Brush the slices with a little olive oil to help prevent sticking.

4. Grill hard
Place directly over the heat.
Cook for 2–3 minutes per side until deep golden with strong grill marks.
Don’t move them too early, let the crust form.

5. Char the lemon
Place the lemon halves cut-side down on the grill.
Cook until caramelised and slightly blackened.

6. Make the hot honey
Warm the honey gently (on the BBQ edge or beforehand) and stir in chilli flakes.

7. Finish
Transfer the halloumi to a plate.
Drizzle over the hot honey.
Squeeze over the charred lemon.
Finish with herbs and black pepper.