Oven-Baked Halloumi Nuggets with Sriracha Honey Sauce

Halloumi nuggets make a great appetizer and a great chicken nugget alternative for vegetarian friends. But, what is a halloumi nugget, what's halloumi, and how do you make them? Those are all great questions, and this post will answer them all. As always, the recipe is directly below but keep reading for a more detailed walkthrough and more information.

Jump to:

• What Is Halloumi and Where Can You Buy It?
• Why Make Oven-Baked Halloumi Nuggets Anyway?
• How To Make Oven-Baked Halloumi Nuggets
• Sriracha Honey Sauce
• Serving the Halloumi Nuggets
• Tips for Perfect Halloumi Nuggets
• Recipe

What Is Halloumi and Where Can You Buy It?

Halloumi is a Greek cheese traditionally made with a combination of goat and sheep's milk, though the stuff we get here is usually cow's milk. It has gained popularity over the last few years, meaning it is available in most grocery stores. It is a squeaky cheese similar to cheese curds. That firm texture means that it holds up well to cooking.

When cooked, the texture is like that of slightly over-cooked chicken. That might not sound appealing, but it surprisingly is. Over the next year or two, you will see halloumi popping up a lot as an easy meat alternative in dishes just like the one in this post. But, you don't have to be vegetarian to enjoy it.

Give this recipe a try next time you are having a dinner party and want a fun appetizer or when you have a vegetarian coming to dinner. If you enjoy cheese-based appetizers, you might also love my four-cheese mac and cheese-it's another crowd favourite that showcases how versatile cheese can be.

Why Make Oven-Baked Halloumi Nuggets Anyway?

As I said, halloumi is quickly becoming a meat alternative. That's a big reason why you should make halloumi nuggets, but it's not the main reason. The main reason you should make these is that they are insanely delicious. I was home alone when I made these and ate the whole tray by myself. I'm not proud of that, but it goes to show how good they are. A word of caution though-don't make these when you're alone unless you want to eat a whole block of halloumi like I did.

Another reason to love these nuggets is just how simple they are to prepare. There's no deep frying involved, no complicated breading station, and no mess to clean up. The oven does all the heavy lifting while you relax. They're also far healthier than traditional deep-fried nuggets since you only need a few tablespoons of olive oil to get that gorgeous crispy exterior.

How To Make Oven-Baked Halloumi Nuggets

Making The Coating

Making these halloumi nuggets is as simple as mixing some flour with rosemary, salt, pepper, onion powder, and garlic powder, then coating the halloumi in it. You can find all the measurements in the recipe above. Use fresh rosemary if you can rather than dry. It will give the nuggets a better flavour. I use Bob's Red Mill All-Purpose Gluten-Free Flour in my recipe, but regular all-purpose flour can be used instead.

The rosemary is really the star of the coating here. Its earthy, slightly piney flavour pairs beautifully with the salty richness of the halloumi. If you don't have rosemary on hand, fresh thyme or oregano make excellent substitutes. You could also experiment with a pinch of smoked paprika or cayenne pepper if you want a little extra warmth in the coating itself.

Cutting and Coating The Halloumi

To prepare the halloumi, take it out of the package and pat it dry with a paper towel. Cut the halloumi into half centimetre pieces. Don't worry about the width too much. Just try to get 7 or 8 pieces per block. If you'd like, you can cut the pieces in half to get more.

Once the halloumi is cut, gently toss it in the flour mixture. Halloumi usually has a gap in the middle of the block. If you are too rough with it, it may fall apart. Make sure all the pieces are evenly coated in the flour. Shake off any excess-too much flour on the outside can result in a gummy texture instead of a crispy one.

Bake the Halloumi Nuggets

Get a small roasting pan or casserole dish and coat the surface of it with 3 tablespoon of olive oil. I know that seems like a lot, but it is crucial to get the crispy exterior on the halloumi nuggets. Place the nuggets in the pan in a single, evenly spaced layer.

Bake the nuggets in a 425°F oven for 7 minutes. Take the halloumi out of the oven, flip, and bake for another 7 minutes. Do that one last time for a total baking time of 21 minutes. When done, the nuggets will be golden brown, crispy on the outside, and soft inside.

The flipping is important here-it ensures that every side of the nugget gets direct contact with the hot oil on the bottom of the pan, which is what creates that beautiful golden crust. If you skip the flipping, you'll end up with one crispy side and one soft side. Not the end of the world, but not nearly as satisfying.

Sriracha Honey Sauce

While the halloumi is in the oven, make the sauce. Combine the sriracha, honey, and rice vinegar in a small mixing bowl. If you don't have rice vinegar, you can use cider vinegar, white wine vinegar, white vinegar, or even lime juice. If you don't have sriracha, tabasco, or any other hot sauce will work.

Mix well, then put the sauce in a small ramekin or dish. You can use any other type of sauce that you'd like. Anything that works with chicken nuggets will work with these halloumi nuggets. I find the sweet-spicy sauce really cuts through the richness of the halloumi and adds a lot to it, but I'll leave that up to you. A simple tzatziki or a garlic aioli would also be wonderful dipping options.

Serving the Halloumi Nuggets

As I've said, you can serve these nuggets as an appetizer at a party, or as a vegetarian-friendly alternative to chicken nuggets. I think that if you are serving them as an appetizer, it would likely be best to cut the halloumi into fingers rather than nuggets. You'll get more bang for your buck.

These are some of my favourite things I've made in a while. 100% worth a make. They take less than 30 minutes to prepare, so what are you waiting for? You could also serve them alongside a simple salad like my steak salad for a more substantial meal-just swap the steak for a double batch of halloumi nuggets and you've got yourself a fantastic vegetarian dinner.

Tips for Perfect Halloumi Nuggets

Here are a few extra tips to make sure your halloumi nuggets turn out perfectly every time:

• Pat the halloumi dry. Excess moisture prevents the coating from sticking properly and can cause the oil to splatter in the oven.
• Don't skip the olive oil. The generous amount of oil in the pan is what creates the crispy, golden crust. Without it, the nuggets will be soft and pale.
• Eat them fresh. Halloumi is best served hot. As it cools, it firms up and becomes quite rubbery. If you need to reheat leftovers, a quick blast in a hot oven works best.
• Space them out. Crowding the pan will steam the halloumi instead of crisping it. Leave at least 2 to 3 cm between each piece.

Years ago, I worked at a Greek restaurant in Halifax. We served halloumi like most Greek restaurants do. But in the kitchen, it was one of our favourite ingredients to play with. We would do all sorts of things with it for staff meals. It was like our little secret. Now, I'm sharing that secret with you. These halloumi nuggets are the kind of recipe that will have everyone asking for seconds-and I promise, once you make them, they'll become a regular in your kitchen rotation.

Recipe