Grilled Halloumi with Honey and Herbs

Method

1. Pat the halloumi blocks dry with paper towels, then slice each block lengthwise into 4 slabs, about 1/2 inch thick.
2. Brush both sides of each slab lightly with olive oil so the cheese does not stick to the grill grates.
3. Preheat the grill to medium-high heat, about 400 to 450 degrees Fahrenheit, and make sure the grates are clean and well oiled since cheese is more prone to sticking than vegetables.
4. Lay the halloumi slabs directly on the grates and grill undisturbed for 2 to 3 minutes, resisting the urge to move them so a proper golden crust and clear grill marks form.
5. Using a thin metal spatula, carefully flip each slab (they will feel slightly softened but should hold together) and grill the second side for another 2 to 3 minutes until deep golden grill marks appear.
6. Halloumi is ready when both sides are golden brown with clear char marks and the cheese feels warm and slightly squishy but not melted or falling apart; it will not fully melt like other cheeses.
7. Transfer the grilled halloumi to a serving plate immediately, since it firms back up as it cools and is best served warm.
8. In a small bowl, stir together the honey, lemon zest, lemon juice, and red pepper flakes.
9. Drizzle the honey-lemon mixture over the warm halloumi and scatter the torn mint, thyme, and black pepper on top before serving right away.