Halloumi saganaki

For ➍-➑
2-3 tbs olive oil
225 g block halloumi or kefalotiri cheese
1 small free-range egg, beaten
3 tbs fine semolina
2 tbs clear honey
1 ts black sesame seeds
1 ts dried oregano
freshly ground black pepper

Heat the olive oil in a non-stick frying pan.
Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of m on each side until golden-brown.
In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper.

Serve as a special mezze.