Prep 5 min
Cook 10 min
1 packet halloumi (about 225g)
1-2 tbsp olive oil
Juice and finely grated zest of 1 lemon
1 tbsp clear honey
1 tbsp fresh oregano leaves
Lemon wedge, with leaves if possible, to serve
Cut the halloumi lengthways into 1cm slices and pat dry with kitchen paper.
Heat the oil in a large frying pan over a medium-high heat. When hot, add the halloumi (in batches, if necessary: you don’t want to crowd the pan or all the liquid will escape and the halloumi won’t crisp up). Fry on each side for about two minutes, then drain on kitchen paper.
In the meantime, put the lemon juice in a bowl and add the honey, stirring well to combine.
Toss the halloumi slices in the lemon honey, then arrange them, overlapping, on a serving plate.
Sprinkle with the lemon zest and oregano leaves and serve with the wedge of lemon on the side.