We love love love Haloumi!
I like to cut it into slightly skinnier slices than you would be used to at a restaurant as I love how it goes almost wafer thin. I also soak it in boiling hot water for a few minutes, before draining it off, patting dry and then cooking.
Drain the haloumi.
Cut into slices about 1/2 cm thick.
Soak in a bowl with boiling hot water.
Drain, pat dry and lay in a single line on a lined tray.
Spray with a neutral oil.
Drizzle with some of our decadent Bee Sting honey drizzle.
Bake at 180 degrees for 20 minutes.
Serve on a bed of creamy polenta or cous cous or put into a tortilla with your favourite salad fixings.