This baked whole halloumi with apricots and honey is one of my favorite easy recipes. It takes under 20 minutes, uses only five ingredients, and combines the perfect sweet and salty flavors. I love how it comes together as a light meal, an elegant appetizer, or even a fun twist on a cheese board. The halloumi softens beautifully in the oven, and the apricots turn jammy and rich, making each bite absolutely delicious.
Why You’ll Love This Recipe
I love this recipe because it’s so simple yet feels fancy. Baking the halloumi whole instead of in slices allows it to get golden and gooey while keeping its structure. The combination of sweet apricots, salty cheese, and a touch of harissa-spiced honey makes it irresistibly flavorful. I also appreciate how quick it is to prep and cook—perfect for a last-minute snack or entertaining guests. Plus, it looks gorgeous straight out of the oven, which always impresses.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the baked halloumi:
1 block of halloumi (approximately 225g/8oz)
6 apricots (or 1 small can, drained)
1.5 tablespoons olive oil
1 tablespoon harissa paste
1 tablespoon honey
1 tablespoon lemon juice
To serve:
1 scallion (spring onion), sliced thinly lengthways and curled in water
1 tablespoon thyme leaves
Directions
Roast the apricots: I heat my oven to 400°F (200°C fan). I slice the apricots in half, remove the stones, then cut them into thick slices. I arrange them in a small oven dish, drizzle with ½ tablespoon olive oil, toss to coat, and bake for 10 minutes. If the apricots are very ripe, I skip this step.
Prepare the halloumi: While the apricots roast, I make diagonal cuts down the halloumi block, not cutting all the way through, then repeat in the opposite direction to create criss-cross cuts. This helps it cook evenly and makes it easy to serve.
Bake the halloumi: I remove the apricots from the oven and place the halloumi in the center of the dish. I drizzle the remaining olive oil over it, massaging it into the cuts. I switch my oven to grill (broil) on high (approximately 250°C) and bake for 8 minutes, until the halloumi is golden, slightly charred, and starts to collapse into the apricots.
Make the honey harissa sauce: While the halloumi cooks, I mix the harissa paste, honey, and lemon juice in a small bowl.
Garnish and serve: Once the halloumi is done, I drizzle the honey harissa sauce over the top and scatter the thyme leaves and curled scallions before serving. I usually serve it straight from the dish or divide it onto plates.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Variations
I sometimes swap the apricots for peaches, plums, or nectarines depending on what’s in season. If I can’t find harissa, I use sriracha or another chili sauce. Another option is to replace both the harissa and honey with sweet chili sauce or jam for a different flavor profile.
Storage/Reheating
I like to serve this immediately, as halloumi gets firmer as it cools. If there are leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop it in the oven at 350°F (175°C) for 5–7 minutes to warm without drying it out.
FAQs
Can I use a different fruit in this recipe?
Yes, I often use peaches, plums, or nectarines instead of apricots, depending on what’s available and ripe.
What can I serve with baked halloumi?
I enjoy it with fresh bread, soft flatbreads, or on top of creamy hummus for a full snack or light meal.
I can’t find harissa paste – what can I use instead?
I substitute with sriracha, chili paste, or even a sweet chili sauce if I want a milder option.
Can I prep this ahead of time?
I usually prepare the apricots and halloumi just before cooking, but the sauce can be made a few hours ahead.
How do I make the scallions curl?
I slice the scallions thinly lengthways and place them in a glass of water for about 10 minutes. They naturally curl up and look decorative on top of the dish.
Conclusion
I love this baked whole halloumi with apricots and honey because it’s quick, flavorful, and visually stunning. The balance of sweet, salty, and slightly spicy flavors makes it a crowd-pleaser every time. I often serve it as a light meal, appetizer, or part of a cheese board—it never lasts long on my table!
A quick baked halloumi dish with roasted apricots, drizzled with sweet honey and spicy harissa. The halloumi becomes golden and soft while the apricots turn jammy, creating a perfect balance of sweet, salty, and savory flavors.
Slice the apricots in half, remove the pits, and cut into thick slices.
Place the apricot slices in a small baking dish and drizzle with 1/2 tablespoon olive oil.
Toss to coat and roast for about 10 minutes until slightly softened.
While the apricots roast, place the halloumi block on a cutting board and make diagonal criss-cross cuts across the surface without cutting all the way through.
Remove the apricots from the oven and place the halloumi block in the center of the dish.
Drizzle the remaining olive oil over the halloumi, rubbing it gently into the cuts.
Switch the oven to grill (broil) on high heat.
Place the dish under the grill and cook for about 8 minutes until the halloumi becomes golden and slightly charred.
In a small bowl mix the harissa paste, honey, and lemon juice.
Remove the halloumi from the oven and drizzle the honey harissa sauce over the top.
Garnish with thyme leaves and curled scallions.
Serve warm directly from the dish.
Notes
If the apricots are very ripe, they can be baked together with the halloumi instead of pre-roasting.
Peaches, plums, or nectarines can be used instead of apricots.
Sriracha or chili paste can replace harissa for a similar spicy flavor.
Serve with crusty bread, flatbread, or hummus for a complete snack or appetizer.
Halloumi is best served warm since it firms up as it cools.
