First you will need to slice the halloumi. Don't slice it too thin, otherwise it will fall apart and also be too dry. About 1cm/0.5 inch thick slices are best. We used a crinkle cutter for ours, give give those grill line effects.
Put the halloumi in a non-stick frying pan (no oil is needed). You need to cook it until it releases all the liquid and then that liquid evaporates. This will take about 2-3 minutes.
once all the liquid has gone it will leave a golden brown colour in the pan which is how you know the halloumi is ready to flip. The halloumi underneath will be the same golden colour.
This side of the halloumi will cook a lot quicker, as the liquid has already been released. It should only take about 1 minute this side.
Notes
You have to use a non-stick pan for this recipe, as we are not using any oil to fry the halloumi in, so you need to make sure it won't stick.
Make sure you don't overcook the halloumi, otherwise it will become rubbery and dry.
Sometimes the halloumi closest to the middle of the pan cooks quickest, so you might want to rotate the halloumi around the pan towards the end of cooking each side so that it cooks evenly.
Any leftover raw halloumi can be stored in a bowl of salty water in the fridge for up to 2 weeks.