Honey-Glazed Halloumi

Ingredients:

2 medium-sized lemons
2 teaspoons honey
200 grams halloumi, cut into 1cm thick slices
5 thyme sprigs, leaves only
½ punnet cherry tomatoes
1 tablespoon balsamic vinegar
Olive oil for frying
A few handfuls of rocket
2 tablespoons flaked almonds, lightly toasted

Method:

1. Add the zest and juice of one of the lemons to a small bowl, and then add the honey. Stir to combine and set aside.

2. Place a large non-stick frying pan on medium heat, and heat 2 teaspoons of olive oil. Cut your second lemon in half and add to the pan, cut side down. Cook until lightly charred and then set aside.

3. Lightly wipe out the pan and then add another drizzle of oil. Add your halloumi strips and fry for 1 to 2 minutes on each side, until golden. Add the thyme leaves for the final minute, and then set the halloumi and thyme aside.

4. Add cherry tomatoes to the hot pan and cook for a few minutes, until the skins are slightly charred and blistered. Add the balsamic vinegar, and shake the pan to coat the tomatoes.

5. Add the honey and lemon mixture and let it bubble for 1 to 2 minutes until it has a syrupy consistency.

6. For serving, divide your rocket between plates and then arrange the glazed halloumi on top.

7. Add the cherry tomatoes and honey glaze on top of the halloumi. Sprinkle toasted almonds over the plate, and then serve with charred lemon halves for squeezing.