Looks great but alas paywall

Fry on a grill or pan with medium heat to brown. Don’t go too thin on the slices. Drizzle with honey.

I have dyspraxia so I’m not being funny when I ask this. How thin do I slice it? Do I push it round in the pan while frying?

Added a couple options to bypass it

Pretend it’s fish. Season and grill or saute.

Medium or maybe just above. Can’t be too hot or it will smoke the olive oil.

I’ve only ever seen it grilled. Either in a skillet or on an actual grill for BBQ with a little bit of oil. Though, I have never even had the cheese myself. I’ve wanted to try it ever since I first heard about it and the way it doesn’t melt.

Not at all, I used a pretty non specific term close to a cm, or slightly under half an inch works better than a thinner slice. You want the outside cooked and firm with a bit of bite, but internal should be soft and have the mouth feel of squish.

Chilli flakes in the honey works great and it can also be used on a salad, pomegranate seeds work well as a good contrast of colour and flavour. Sweet and salty combined.

Douse them in olive oil after slicing rather than spraying the grill or pan. But either works.

If you push it too much while it’s soft, it will tear. So just flip once works best. If you flip one and it’s sticking, wait for the others to firm a bit more. If you find they are burning, turn down the heat but keep the time the same for the other side.

Mate this is really simple to understand and follow thanks so much!

Thanks Geoff

So I actually just found a really good hack after like 10 years of struggling with getting halloumi just right

Put a piece of parchment paper on a cast iron skillet and cook the halloumi on top of that. It will help you get perfect just slightly brown but not burnt halloumi