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Georgina Hayden's Grilled Halloumi with Apricot Jam and Honey

Georgina Hayden's Grilled Halloumi with Apricot Jam and Honey

Serves pea 4 Clock icon 15
I cannot emphasise enough how much I love this combination. There is something specifically about the marriage of super-salty halloumi with the sweet, slight tartness of apricot jam that is nothing short of bliss. Drizzled with a little honey and a few fresh oregano sprigs on top, this grilled halloumi recipe is impressive as well as delicious.

3 Farmdrop products in this recipe

£ 8 .84
3 items.

Here's how you do it

  1. Preheat the grill. Score the block of halloumi in a criss-cross fashion about 1.5cm deep, making sure you don’t cut all the way through.

  2. Drizzle over olive oil and place under the grill until golden and gnarly.

  3. Spread a few generous spoonfuls of apricot jam on a plate, place the halloumi on top and drizzle with a little honey.

  4. Pick over the leaves from a few sprigs of thyme, rosemary or oregano (fry them first if you like). Serve straight away.

Top tip: You can use fresh apricots when they’re in season or a great cheat is to blitz 2 drained tins of apricots with 175g of caster sugar to a purée. Cook it down for 15 to 20 minutes over a low heat until thick and jammy, then spoon onto a serving plate.

Recipe by Georgina Hayden


  • 1 block of halloumi
  • Olive oil
  • A few generous spoonfuls of apricot jam
  • A drizzle of honey
  • A few sprigs of fresh thyme, oregano or rosemary

Suitable for

  • Vegetarians