Pan-Charred Halloumi with Minted Pea Smash and Burnt Honey

Ingredients

• 8 oz halloumi cheese, drained and patted very dry
• 2 cup frozen or fresh shelled peas (about 10 oz)
• 1/3 cup loosely packed fresh mint leaves, plus more for garnish
• 1 small garlic clove, peeled
• 1 lemon, zested and halved (zest reserved separately)
• 3 tbsp extra-virgin olive oil, divided
• 1/4 cup honey
• 1 tbsp unsalted butter
• 1/2 tsp red pepper flakes, or to taste
• Flaky sea salt and freshly ground black pepper, to taste
• 1/2 cup whole-milk Greek yogurt (optional; for serving)
• Crusty bread or warm pita (optional; for serving)

Steps

1. 1

   Pat the halloumi very dry on both sides with paper towels — moisture is the enemy of a crispy crust — then slice into 1/2-inch slabs and lay them out on the cutting board.

2. 2

   Bring a small saucepan of salted water to a boil. Drop the peas in and cook just until bright green and tender — about 90 seconds for frozen, 2 minutes for fresh — then drain and rinse under cold water to lock in the color.

3. 3

   Tip the peas into a food processor (or a wide bowl with a fork if you'd rather smash) along with the mint leaves, garlic clove, half the lemon zest, the juice from half the lemon, 2 tablespoons of the olive oil, a generous pinch of salt, and several grinds of pepper. Pulse — or mash — into a chunky, vivid green spread. Taste and adjust salt and lemon. Set aside.

4. 4

   Heat the remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. When it shimmers, lay in the halloumi slabs in a single layer — they should sizzle on contact. Cook undisturbed for 3 to 4 minutes per side, until each face is deep golden brown with sharp dark edges. Move the cheese to a plate.

5. 5

   Wipe the skillet clean and return it to the stove over medium heat. Add the honey and butter and let them bubble together, swirling the pan, until the honey darkens a shade past amber and smells like toasted caramel — about 2 minutes. The second it tips from sweet to slightly bitter — that's the point — pull the pan off the heat, stir in the red pepper flakes, and squeeze in the juice from the second lemon half. It will hiss and seize for a moment, then loosen back into a glossy, mahogany drizzle.

6. 6

   Spread the pea smash across a serving platter or four shallow plates. Lay the charred halloumi slabs on top, slightly overlapping. Spoon the warm burnt honey generously over the cheese — let it pool into the green. Finish with the reserved lemon zest, torn mint, and flaky salt. Serve immediately, with yogurt and warm bread alongside if you want.