Crispy Halloumi and Roasted Grape Flatbread with Hot Honey
This flatbread is the kind of thing you throw together for a casual Friday night and then can't stop thinking about all week. Golden, squeaky slabs of pan-fried halloumi meet sweet, bursting roasted grapes, all piled onto warm naan with a tangle of peppery arugula and a drizzle of hot honey that ties the whole thing together in the most addictive way.
The magic is in the contrasts — salty and sweet, crispy and soft, spicy and cooling. Roasting the grapes concentrates their sweetness until they're practically candy, and they collapse into jammy little pockets that melt against the firm, browned halloumi. A scattering of toasted walnuts adds crunch and earthiness, while fresh thyme keeps things grounded.
Serve these as a shared appetizer with wine, or make it your whole dinner — honestly, two of these flatbreads and a glass of something cold is a perfect evening. No judgment if you eat them standing at the counter.
Ingredients
- ● 8 oz halloumi cheese
- ● 2 cups red seedless grapes
- ● 4 pieces naan bread
- ● 3 tbsp hot honey
- ● 2 cups baby arugula
- ● 1/3 cup walnut halves
- ● 1 tbsp fresh thyme
- ● 3 tbsp extra virgin olive oil
- ● 1 tbsp balsamic vinegar
- ● 1 clove garlic
- ● 1/2 tsp flaky sea salt
- ● 1/4 tsp black pepper
Instructions
- 1Preheat your oven to 425°F. Toss the halved grapes with 1 tablespoon olive oil, the thyme leaves, and a pinch of salt on a parchment-lined baking sheet. Roast for 15-18 minutes until the grapes are collapsed, jammy, and starting to caramelize.
- 2While the grapes roast, toast the walnuts in a dry skillet over medium heat, tossing occasionally, for 3-4 minutes until fragrant and golden. Set aside.
- 3Pat the halloumi slices dry with paper towels. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear the halloumi for 2-3 minutes per side until deeply golden and crispy on the outside.
- 4Warm the naan directly on the oven rack or in a dry skillet for 1-2 minutes until pliable and lightly toasted. Rub each naan with the minced garlic and brush with the remaining tablespoon of olive oil.
- 5Toss the arugula lightly with the balsamic vinegar and a pinch of salt.
- 6Assemble the flatbreads: lay the crispy halloumi slices over the warm naan, spoon the roasted grapes and their juices over top, then pile on the dressed arugula and toasted walnuts.
- 7Drizzle generously with hot honey, finish with flaky sea salt and cracked black pepper, and serve immediately while the halloumi is still warm and squeaky.
Nutrition Facts
| Calories | 460 |
|---|---|
| Protein | 18g |
| Carbohydrates | 42g |
| Fat | 26g |
