Hot Honey Halloumi with Roasted Grapes, Toasted Walnuts & Creamy Beetroot Yoghurt

Looking for a dish that feels elevated but comes together effortlessly? This hot honey halloumi with roasted grapes and toasted walnuts is the perfect balance of sweet, salty, creamy and just a little bit spicy. It’s the perfect cool-weather side or starter plate when friends come around.

At the heart of this halloumi with roasted grape dish is a vibrant beetroot and Greek yoghurt base; earthy, creamy and packed with goodness. On top, golden grilled halloumi brings that irresistible salty bite, while roasted grapes add bursts of jammy sweetness. Toasted walnuts give crunch, and the warm honey-chilli dressing ties everything together with a glossy, addictive finish.

It’s nourishing, flavour-forward and perfect for sharing; whether as a starter, light lunch or part of a slow, abundant spread. 

This recipe was developed by Casey The Roasted Rose, a hormone health-certified chef. 

Ingredients

Serves 4

Beetroot Yoghurt Base
2 medium beetroots (or 1 cup bottled/cooked beetroot)
1 cup (250ml) Greek yoghurt
1 teaspoon fresh thyme leaves
1–2 tablespoons lime juice (or lemon juice)
½ teaspoon salt
¼ teaspoon black pepper

Toppings
400g halloumi, cut into cubes
1 cup red grapes (seedless)
1 tablespoon olive oil
Pinch of salt and black pepper
½ cup walnuts

Hot Honey Dressing
3 tablespoons honey
½–1 teaspoon chili flakes (adjust to taste)
2 tablespoons olive oil
1 tablespoon lime juice (or lemon juice)
Pinch of salt and black pepper

STEPS

1. Cook the beetroot
   If using fresh beetroot, boil in water for 30–40 minutes until fork-tender. Let cool slightly, then peel the skins off. If using pre-cooked or bottled beetroot, simply drain and pat dry.
2. Make the creamy base
   Add the beetroot, Greek yoghurt, thyme, lime juice, salt and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed. Spread onto a serving plate as your base layer for your halloumi with roasted grapes recipe.
3. Roast the grapes
   Preheat your oven to 200°C / 390°F. Toss the grapes with olive oil, salt and pepper. Roast for 15–20 minutes until soft and slightly blistered. They should be juicy and lightly caramelised.
4. Toast the walnuts
   Place walnuts in a dry pan over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool, then roughly chop.
5. Grill the halloumi
   Heat a non-stick pan over medium-high heat. Add the halloumi cubes and cook for 2–3 minutes per side until golden and crispy on the edges. No oil is needed; the cheese will release its own.
6. Make the hot honey dressing
   In a small bowl, whisk together honey, chili flakes, olive oil, lime juice, salt and pepper. Taste and adjust heat or acidity to your preference.
7. Assemble the dish
   Spoon the roasted grapes and grilled halloumi over the beetroot yoghurt base. Scatter over the toasted walnuts. Drizzle generously with the hot honey dressing.
8. Serve
   Serve immediately while the halloumi is warm. Pair with crusty bread or flatbreads to scoop everything up.

VARIATIONS & TIPS

Make it a meal: Add cooked quinoa or lentils underneath for a more filling dish.
Herb swap: Use fresh mint or dill instead of thyme for a brighter flavour profile.
Extra crunch: Add pumpkin seeds or pistachios alongside the walnuts.
Dairy-free option: Swap Greek yogurt for a thick coconut or almond yogurt.

Storage

Best enjoyed fresh, but components can be stored separately:
Beetroot yogurt: up to 3 days in the fridge
Roasted grapes: up to 2 days
Halloumi: best eaten immediately after cooking

Pro Tips

Roast the grapes until just bursting; this intensifies their sweetness beautifully.
Don’t overcrowd the pan when cooking halloumi, or it won’t crisp properly.
Balance is everything here; taste as you go, especially the dressing, to get that perfect sweet-heat-acid combo.