Simple and tasty, these hot honey halloumi flatbreads with tahini yogurt sauce make a really easy dinner on a weeknight. If you don’t have any hot honey, you can make your own or use normal honey instead.

Need a fast dinner? Let’s pile some flatbreads high.

I didn’t realise how quick and easy a flatbread dinner could be until I tested this recipe and realised we were eating dinner, like, waaaaay ahead of schedule. So that felt good!

These flatbreads look a lot like you’d expect halloumi flatbreads to look. Fried halloumi, some salad, some sauce… all as expected. But adding hot honey to your halloumi (plus an extra drizzle over the finished flatbread) gives this an extra little edge that is fun and unexpected. It is ideal for those who enjoy playing with sweet, salty and spicy flavors together.

We pile it high with arugula / rocket / another leafy green if you wish, whisk together a dreamy lemon tahini yogurt sauce, and raid the fridge for as many flavorful morsels as we can find like olives, cherry tomatoes, pomegranate seeds, chili, onions… and it’s OK if you don’t have all of these things; just try to get as much flavor and texture contrast as you can and we’ll do just fine.

Ingredients & Easy Substitutions

  • Hot Honey: for those uninitiated, hot honey is a chili infused honey that seems to be quite widely available these days (I buy the Wilderbee brand from Amazon and in the US I hear it’s a Trader Joe’s thing). But you don’t have to buy a bottle of it. You can make your own hot honey (this is a comprehensive guide which includes a super fast microwave option) OR you can just use normal honey and throw a little hot sauce over the halloumi.
  • Halloumi cheese: an all time fave around here, this salty fry-able cheese comes from Cyprus and is available worldwide BUT can be really expensive in some countries. So you could use paneer, bread cheese, any cheese that you can fry and crisp up.
  • Flatbreads: I buy these ready made in the supermarket. They can vary in size quite a bit – mine are fairly small but doughy, so I load them up and fold them a little to eat them. Larger thinner ones can be rolled up a little more like a wrap. Just go with whatever feels right!
  • Rocket / arugula: This peppery leaf is my go-to here, but crispy lettuce or baby spinach would be fine too.
  • Tahini yogurt sauce: To make this I whisk together tahini, greek yogurt, lemon and honey with a couple pinches of dried cumin. If you don’t want to make your own sauce, you can always buy some hummus or tzaziki to use instead.
  • All the little toppings: pomegranate seeds, cherry tomatoes, olives, chili and red onion. The more the merrier! Things like toasted nuts, avocado, grated carrot or cucumber would also be excellent additions.
  • Fresh herbs: Chopped cilantro (fresh coriander) is my choice here, but parsley would also be great. Chives and basil wouldn’t be my top choice but they would slot in fine if that’s what’s available.

Doubling the recipe to make four flatbreads

Since this is the kind of recipe that doesn’t keep so well, I’ve written it up for two. You can stretch this to three (slicing the halloumi a little thinner and using more toppings) but if you want four, you will want to scale things up.

You have the choice to simply double the halloumi OR to still use one block of halloumi but add another hot ingredient. If you decide to add another hot ingredient, I have some ideas:

Hot Honey Halloumi Flatbreads

Simple and tasty, these hot honey halloumi flatbreads with tahini yogurt sauce make a really easy dinner on a weeknight. If you don't have any hot honey, you can make your own or use normal honey instead.
5 from 1 rating


  • 2 medium flatbreads
  • 8 oz (225 g) block of halloumi cheese, sliced into 6 slices
  • 2-3 tbsp hot honey
  • 1 handful rocket (arugula)
  • 2-3 tbsp cherry tomatoes, quartered
  • 1-2 tbsp pomegranate seeds
  • 1-2 tbsp finely diced red onion
  • 1-2 tbsp olives
  • ½ red or green chili, sliced
  • 2 tbsp cilantro (fresh coriander), parsley or a little bit of both, chopped

Tahini Yogurt Sauce

  • 4 tbsp Greek yogurt
  • 2 tbsp tahini
  • 1 tsp honey
  • ¼ lemon, juiced
  • 2 pinches ground cumin


  • Get all of your toppings chopped / prepped and set out on the table before you start cooking.
  • Prepare the tahini yogurt sauce by whisking together all of the ingredients in a small bowl. Add warm water to thin out as needed – I like to leave it quite thick for spreading on the base of the flatbreads but then thin it out to make it more drizzle-able for topping.
  • Heat the flatbreads by placing them in a hot pan for 30 seconds on each side. Add them to a plate and spread some of the sauce over the top of them. Add a mound of arugula / rocket and set aside while you make the halloumi.
  • Fry the halloumi. Heat a very thin layer of oil in a large pan over a medium heat. Cut the halloumi into 6 slices and place down in the pan. Allow them to fry, undistributed, for 2 minutes until golden and then flip over and fry the other side. Once golden, drizzle some of the hot honey over the halloumi and flip again. Fry for another 15-30 seconds until the honey has caramelized.
  • Add three slices of halloumi to each flatbread and then load up with the toppings. Spoon some additional tahini yogurt sauce over the top, and then a drizzle of hot honey. Serve immediately.
Calories: 672kcal, Carbohydrates: 52g, Protein: 36g, Fat: 38g, Saturated Fat: 21g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Cholesterol: 2mg, Sodium: 1616mg, Potassium: 348mg, Fiber: 4g, Sugar: 25g, Vitamin A: 484IU, Vitamin C: 25mg, Calcium: 1229mg, Iron: 3mg