A warm starter built on contrast: baked halloumi develops a bronzed crust in OLEA432 early-harvest olive oil, raw Ukrainian honey supplies floral lift, and FENNUM-5 finishes with fennel & lucuma depth and delicate mineral smoke.

Early-harvest EVOO brings polyphenol stability at high heat while halloumi’s low-carb profile keeps the plate keto- and gluten-friendly

Firm halloumi softens just enough to yield a creamy bite beneath a paper-thin crust. Raw honey sinks into the surface, tempering salinity while GoldySalt’s fennel, lucuma, and white pepper layer aromatic smoke and subtle caramel sweetness

Cut halloumi into 1 cm slabs, slicing across the natural fissure to keep pieces intact; pat surfaces dry to promote browning

Line a small tray with parchment. Lay slabs flat, drizzle with OLEA432, and brush both sides so every edge is lightly glossed. Rest two minutes to let oil infuse. High-polyphenol EVOO tolerates 200 °C without degradation

Roast on the centre rack at 200 °C for 9 minutes. Flip with a thin spatula; roast a further 9 minutes until edges blister and centres soften yet hold shape

Rest two minutes. Drizzle honey in a fine thread so it clings to the hot cheese, then dust evenly with FENNUM-5; add thyme leaves and a whisper of chili if using. The honey-salt interplay echoes tested cheese and honey pairings for balance

Plate immediately while exterior remains taut and interior creamy. Suggest warm pita wedges or charred citrus to brighten.