Slice halloumi, ½ inch thick pieces (or a little thinner)
In a small bowl, add the honey, lemon juice and thyme leaves. Mix well.
Add one layer of halloumi slices to an airtight container. Spoon over a layer of the honey lemon dressing. Add another layer of halloumi on top, add dressing, repeating until all the cheese has been added. Pour over any remaining dressing.
Place container in the fridge to marinate for as long as you can, minimum of one hour. Overnight if possible otherwise a few hours is sufficient, although I’ve had good results with less time.
Every now and then, turn container upside down so dressing can marinate and coat the cheese on all sides.
Heat some of the olive oil in a pan on medium heat. Once heated, gently place some of the halloumi cheese. Don't overcrowd the pan or have pieces touching.
After 2-3 minutes when you have a nice sear, turn the cheese over. After 1 minute, add a few spoons of the dressing to glaze the cheese. Once the second side has seared, remove from the pan and add to a plate.
Keep repeating this process until all cheese is cooked.
When all slices are on platter, spoon a little more of the mixture and sprinkle with chili flakes (to taste). Serve and eat immediately, before the cheese gets tough.