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Crispy Halloumi Flatbread with Hot Honey and Arugula

Crispy halloumi flatbread with hot honey and arugula pairs golden, skillet-seared cheese with crisp naan and peppery greens. A warm honey drizzle adds a sweet-spicy finish, while lemon juice brightens each bite.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the hot honey
  • 0.25 cup honey
  • 0.5 teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
For the flatbreads
  • 4 naan flatbreads 8-inch
  • 3 tablespoons olive oil divided
  • 1 package (8-ounce) halloumi cheese sliced 1/4 inch thick
  • 2 cups baby arugula
  • 1 tablespoon lemon juice

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Make the hot honey
  1. Warm the honey and red pepper flakes in a small saucepan over low heat for 2 minutes, stirring, until the honey is loose and warm but not bubbling; remove from the heat and stir in the vinegar.
Crisp the flatbreads
  1. Heat the oven to 425°F.
  2. Brush the naan with 1 tablespoon of the olive oil and place on a rimmed baking sheet; bake for 5 to 7 minutes, until the edges are crisp.
  3. While the naan bakes, heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat and cook the halloumi for 2 to 3 minutes per side, until deeply golden.
  4. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice.
Assemble
  1. Divide the halloumi and arugula among the crisp naan, drizzle with the hot honey, and serve immediately.

Notes

For the crispest naan, add the arugula and halloumi just before serving. Store leftovers covered in the refrigerator for up to 2 days; freezing is not recommended. Use gluten-free naan for a gluten-free option.