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Ingredients
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Halloumi & Marinade
Accompaniments & Garnish
Method
Halloumi & Marinade
Prepare halloumi
Unwrap the halloumi and pat dry with paper towel. Slice into 8 slices about 1/3 inch (8–9 mm) thick. Pat slices dry again to remove excess moisture—this helps achieve crisp edges.
Make marinade
In a small bowl, whisk together smoked honey, harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, black pepper and sea salt until smooth and combined. Taste and adjust heat or sweetness: add more honey for milder, more harissa for more heat.
Marinate briefly
Brush both sides of each halloumi slice with about 1 tablespoon of the marinade mixture. Let the coated slices rest on a plate for 10 minutes at room temperature to allow surface flavor to adhere (do not soak—halloumi will weep if left too long). Reserve remaining marinade for glazing during cooking.
Pan-fry halloumi
Heat a nonstick or stainless steel skillet over medium-high heat until hot. Add a light drizzle (about 1 tsp) of olive oil and swirl. Add halloumi slices in a single layer without crowding. Cook 2–3 minutes per side until deep golden brown and crisp edges form. During the last 30–45 seconds of cooking each side, brush with a little of the reserved smoked honey–harissa marinade to caramelize the surface—be careful not to burn the honey. Transfer cooked slices to a plate lined with paper towel.
Accompaniments & Plating
Prepare salad
In a medium bowl, toss mixed salad leaves, halved cherry tomatoes, sliced cucumber, chopped mint, toasted pine nuts (or pistachios), olive oil, vinegar, salt and pepper until lightly dressed and combined. Taste and adjust seasoning.
Plate
Arrange a bed of the dressed salad on a serving platter or individual plates. Fan the hot glazed halloumi slices over the salad so their crisp edges and glaze remain exposed. Sprinkle an extra pinch of chopped mint and a few more toasted nuts over the top.