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Salted Honey & Rosemary Halloumi Fries

 A Taste of Summer
There is something magical about the summer at Bramble Farm. Our bees have been busy dancing through the hedgerows, and the result is our latest batch of Wildflower Honey—clear, golden, and singing with the notes of sun-drenched blossoms.
While we love it on toast, this honey truly shines when paired with something bold and salty. These Salted Honey & Rosemary Halloumi Fries are my absolute favorite way to showcase our farm’s liquid gold. The earthy, floral undertones of the wildflower honey perfectly cut through the richness of the crispy Mediterranean cheese. It’s a 15-minute appetiser that feels like a gourmet sunset dinner in the garden.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: Mediterranean
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 500 g Halloumi cheese typically 2 standard blocks, cut into thick batons.
  • 45 g Cornflour cornstarch – for the ultimate crispy exterior.
  • 5 g Smoked paprika approx. 1 tsp.
  • 60 g High-quality runny honey approx. 4 tbsp.
  • 2 sprigs Fresh rosemary leaves stripped and finely chopped.
  • 5 g Flaky sea salt approx. 1 tsp.
  • 2 g Chili flakes optional, approx. ½ tsp.
  • Neutral oil like sunflower or vegetable for shallow frying.

Method
 

  1. Dredge: In a wide bowl, combine the 45g of cornflour and 5g of smoked paprika. Toss the halloumi batons until thoroughly coated, shaking off any excess powder.
  2. Fry: Pour oil into a large pan until it is roughly 1cm deep. Heat over medium-high. Fry the halloumi in batches for 2–3 minutes, turning frequently until golden-brown and crispy on all sides.
  3. Infuse: While the cheese is frying, place the 60g of honey in a small saucepan. Warm until very fluid, do not over heat! then stir in the chopped rosemary and chili flakes.
  4. Assemble: Drain the hot halloumi on paper towels briefly. Transfer to a platter and drizzle the warm infused honey over the top while the cheese is still sizzling.
  5. Season: Finish with the 5g of flaky sea salt. The salt should stick to the honey glaze.

Notes

• The "Squeak" Factor: Halloumi is best served immediately. As it cools, the texture changes from a soft, salty delight to a firmer "squeak." For the best experience, have your Bramble Farm Bees Wildflower Honey drizzled and ready to serve the moment they leave the pan.
• Why Wildflower Honey? We use our Bramble Farm Wildflower Honey specifically for this dish because its complex floral notes cut through the intense saltiness of the cheese. Avoid processed "clover" honeys, which can be one-dimensionally sweet; you want that golden, meadow-grown depth!
• Cornflour vs. Flour: I use cornflour (cornstarch) because it creates a much thinner, crispier "shatter" when you bite in. It also keeps this entire appetizer 100% Gluten-Free.
• Make it "Hot Honey": If you like a little kick, add an extra pinch of dried chili flakes to the honey while warming it. The heat against the cold rosemary and sweet honey is incredible.
• Air Fryer Option: For a lighter version, skip the oil. Lightly spray the coated halloumi with oil and air fry at 200°C for 8–10 minutes, shaking the basket halfway through until golden.
• Storage: If you have leftovers (unlikely!), store them in an airtight container. Reheat in a dry pan or air fryer to regain the crunch—avoid the microwave, or they will become rubbery!
Nutritional Breakdown (Per Serving - 1/4 of recipe)
• Calories: 445 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 1,450mg
• Total Carbohydrates: 18g
• Sugars: 12g (natural sugars from the Honey)
• Protein: 23g
• Calcium: 70% DV