Halloumi Emas dengan Madu dan Thyme

Instructions

1. Cut into 1 - 1.25cm / 0.4 - 0.5" slices, pat dry. Pan fry in the oil on medium high until golden, serve on pre-warmed plate, with optional finishes.
2. Cut halloumi into 1-1.25 cm thick slices (0.4 - 0.5") (see Note 3). Place the slices on a paper towel and pat the surface dry.
3. Warm a serving plate. (Note 4)
4. Heat the oil in a non stick pan over medium high heat.
5. Fry - Carefully place the halloumi in the pan (I use my hands). Cook for 1 1/2 minutes or until the underside is golden. Shuffle if needed so they cook evenly.
6. Turn gently (I use a spatula + butter knife to guide) and cook the other side for 1 - 1/2 minutes until golden.
7. Transfer onto the serving plate.
8. Optional finishes - Working quickly, drizzle with honey, sprinkle with thyme and chilli flakes. I do full honey coverage for some slices, and for others just a drizzle.
9. Serve immediately, quick, before the halloumi goes squeaky! :) Though actually, the squeak doesn’t bother me but it's at its prime straight out of the pan when the surface is still crisp and the inside is soft. (Note: Honey on the plate is ideal for bread mopping)