Katsu-Style Halloumi Flatbread with Apple-Celeriac Salad and Fermented Hot Honey

Photos by Michael Piazza / Styled by Catrine Kelty

I often build weeknight dinners around whatever salad I’m craving. Right now it’s apples and celeriac from the market—crisp, sharp and in season.

A single cast-iron pan fries the halloumi until the edges turn golden, crunchy and salty. The breaded, shallow-fried halloumi wants a condiment—something thick, tangy and sweet. A classic tonkatsu sauce and fermented hot honey balance the warm heat, and sink into that warm breaded, squeaky cheese. Top with shaved apple and raw celeriac slaw tossed together with lemon juice for crunch and a hit of acid.

For the flatbread, look for something soft and sturdy. I like a good yogurt flatbread or naan from the bakery—chewy, a little charred, and built to fold without tearing. Warmed on a hot cast-iron pan, it puffs just enough and holds together. A nice store-bought flatbread is perfect here. No need to make your own. Stuff it and fold it like a sandwich or eat it open-faced. You get sweet, hot, salty, creamy and crisp in every bite.

Makes 4 sandwiches

FOR THE TONKATSU SAUCE:
¼ cup apple or pineapple juice
¼ cup Worcestershire sauce
¼ cup oyster sauce
¼ cup ketchup
1 teaspoon fresh ginger juice
2 tablespoons Fermented Hot Honey, see recipe above
½ teaspoon curry powder

FOR THE CELERIAC + APPLE SALAD:
¼ of a medium-large celeriac, peeled, 8 to 10 ounces
1 crisp apple
2 tablespoons lemon juice
1 tablespoons extra virgin olive oil
pinch of kosher salt
handful of fresh parsley, roughly chopped
drizzle of Fermented Hot Honey, see recipe above

FOR THE HALLOUMI CUTLETS:
1 block halloumi, about 9 ounces
¼ cup all-purpose flour
½ tablespoon cornstarch
1 large egg, beaten
½ cup dried panko crumbs
neutral oil, for frying
½ teaspoon garlic powder

FOR ASSEMBLY:
4 good yogurt flatbreads or naan, store bought
Tonkatsu sauce, see recipe above (or use a store bought Japanese BBQ sauce)
Fried halloumi cutlets
Celeriac + apple salad
Fermented hot honey, for drizzling

MAKE THE TONKATSU SAUCE:

Add apple or pineapple juice, Worcestershire, oyster sauce, ketchup and hot honey to a small saucepan.

Grate a piece of fresh ginger. Squeeze the pulp to get 1 teaspoon of juice, discarding the pulp. Add to pan with the curry powder. Bring the mixture to a boil, stirring in the beginning to prevent burning. Reduce the heat. Simmer until the sauce is thick and syrupy, 4 to 6 minutes. Set aside to cool. Make this ahead. Note: You will have more than you need for this recipe. Store in the fridge; it will keep for months.

MAKE THE CELERIAC + APPLE SALAD:

Scrub and peel the celeriac. Cut the root in half and slice both halves into ⅛-inch-thick half-moons using a mandoline or very sharp knife. An even thickness helps here.

Stack small piles with remaining half moons, cut into thin matchsticks and pat dry. Toss the celeriac in a bowl with lemon juice straightaway to prevent browning. Thinly slice the apple and cut into matchsticks; add it to the celeriac and toss to mix evenly. Add a good splash of olive oil and a pinch of salt. Toss gently to coat. Add the chopped parsley and finish with a drizzle of fermented hot honey. Season to taste and set aside. The salad can sit for 30 minutes or up to 2 hours covered in the fridge.

MAKE THE HALLOUMI CUTLETS:

Slice a block of halloumi in half horizontally. You should have 2 slabs, about ½-inch thick. Set up 3 shallow bowls. In bowl 1: Whisk flour, cornstarch and garlic powder. In bowl 2: Beat the egg. In bowl 3: Place the panko.

Working with one slab at a time, press all sides into flour. Shake off excess. Dip into the egg. Let excess drip off. Carefully press each slab into the panko, making sure they are well coated. Set finished halloumi cutlets on a clean plate. Repeat with remaining halloumi slab.

Pour ⅓-inch neutral oil into a large skillet for shallow frying. Heat over medium-high until shimmering. Fry both cutlets at once. Reduce heat to medium. Cook 1 to 2 minutes per side, until golden brown. Transfer them to a plate lined with kitchen paper.

Note: The halloumi won’t melt. It will crisp on the outside and stay springy on the inside.

ASSEMBLE THE FLATBREADS:

Heat a cast-iron skillet and warm the 4 flatbreads through. Lay them down on the work surface as they’re hot.

Smear approximately 2 tablespoons of tonkatsu sauce over the bottom half of each flatbread. Slice each halloumi cutlet into fourths lengthwise. Place 2 pieces on top of the sauce and smear with more tonkatsu sauce. Add a healthy drizzle of fermented hot honey. Top with a pile of celeriac and apple salad. Serve immediately. Fold over to close the flatbread and eat like a sandwich or enjoy with a knife and fork—open face.

This recipe appeared in the Fall 2026 issue as part of a larger story on Fermented Hot Honey.