Instructions

1. Cut the haloumi into slices 1/4- to 1/2-inch thick. Haloumi can be fried as-is in a dry skillet or, for a crustier surface, can be dredged lightly in flour.

2. Heat a heavy skillet over a medium-high burner. If you are frying the haloumi without flour, place the slices directly in the dry pan. If you dusted the slices with flour, use a small amount of butter or olive oil.

3. Fry the slices for approximately 2 minutes until they are spotted golden brown. Turn the slices carefully with a spatula so they don't break. Sprinkle with fresh thyme or other herbs, if you want.

4. Cook for 2 minutes longer on the other side. Squeeze lemon juice over the slices of cheese and remove them from the pan. Serve immediately with crusty bread, salad and olives for a light lunch.