Ingredients

• 450 g halloumia block, not ready-sliced, so you can cut thick cubes
• 1 tsp olive oil
• 3 tbsp runny honeyrunny; set honey seizes rather than glazing
• 1/2 tsp chilli flakesplus extra to finish
• 1 tsp lemon juicefrom about 1/4 lemon
• 1 tsp sesame seeds
• 1/4 tsp freshly ground black pepperplus more to taste

Method

1. 01

   Dry the halloumi

   Drain the halloumi and pat it thoroughly dry on both sides with kitchen paper, then cut it into 2.5 cm cubes. Leave the cubes uncovered on the board while the pan heats. Dry cheese browns; damp cheese steams and sticks to the pan.

   450 g halloumi

   Reheat in a dry panSixty seconds brings the crust back. A microwave will not.

2. 02

   Toast the sesame

   Place a large non-stick frying pan over medium heat with the sesame seeds and no oil. Toast for 60-90 seconds, shaking the pan every few seconds, until the seeds smell nutty and turn one shade darker. Tip them straight into a small bowl. They will keep colouring in a hot pan.

   1 tsp olive oil

3. 03

   Sear until deeply golden

   Return the pan to medium-high heat and let it preheat for 1-2 minutes, until a flicked drop of water skitters rather than sits. Add the olive oil, swirl, then add the halloumi in a single layer with a little space around each cube. Leave it completely alone for 2-3 minutes, until the underside is deeply golden and releases easily, then turn and repeat on two or three more sides, 6-8 minutes in total. Lift onto a plate.

   1 tsp olive oil

4. 04

   Build the glaze in the same pan

   Take the pan off the heat for 30 seconds to let it drop in temperature, then set it over low heat and add the honey and chilli flakes. Warm for 30-45 seconds, swirling, until the honey is loose, fragrant and just bubbling at the edges. Do not let it boil hard. It thins out and turns bitter. Take the pan off the heat and stir in the lemon juice; it will hiss and the glaze will thicken very slightly.

   3 tbsp runny honey · 1/2 tsp chilli flakes · 1 tsp lemon juice

   Halloumi waits for nobodySqueaky and firm within ten minutes of the pan. Glaze last, and go straight to the table.

   If the glaze seizesA teaspoon of warm water off the heat, and swirl. It loosens back into a coating.

5. 05

   Toss and serve straight away

   Tip the halloumi back into the pan, off the heat, and toss for 20-30 seconds until every cube is glossy. Pile onto a warm plate, scatter with the toasted sesame, the black pepper and a few extra chilli flakes. Serve immediately, with cocktail sticks. Halloumi firms up and squeaks as it cools.

   1/4 tsp freshly ground black pepper