Trim the halloumi if needed and cut the block into even slices about 1/4 inch thick so they cook uniformly.

Warm the olive oil in a non-stick skillet over medium-high heat until it shimmers—this ensures a quick, even sear.

Arrange the halloumi slices in a single layer without crowding the pan; work in batches if necessary to keep space between pieces.

Fry the slices for about 1 to 2 minutes per side, flipping carefully with a spatula once they develop a deep golden crust. Watch closely so the crust doesn’t become too dark.

Transfer the fried halloumi to a serving plate. Finish with a drizzle of extra virgin olive oil or a little warm honey, and serve immediately while still warm and tender inside.