Method

1. Slice the halloumi into 1 cm-thick pieces.
2. In a small bowl, combine the honey, lemon juice, and thyme leaves. Stir well.
3. In an airtight container, layer the halloumi slices and spoon over the marinade between each layer. Repeat until all the cheese is covered. Pour over any remaining marinade.
4. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavour. Flip the container a few times while marinating to ensure the cheese is evenly coated.
5. Heat a drizzle of olive oil in a non-stick frying pan over medium heat. Cook the halloumi in batches (don’t overcrowd the pan), searing for 2–3 minutes on the first side until golden.
6. Flip the slices and cook for 1 minute on the other side. Spoon in some of the marinade to glaze the cheese slightly. Once caramelised, remove from the pan and place on a serving plate.
7. Drizzle with a little extra marinade, and enjoy warm.

Original Recipe – Cooking with Ayeh