Take the halloumi cheese out of its packaging and place it on a cutting board. Use paper towels to gently but thoroughly pat the cheese dry on all sides. This step is important because removing excess moisture helps the halloumi develop a crisp, golden crust instead of steaming in the pan.

Using a sharp knife, slice the halloumi evenly into pieces about ½ inch thick. Try to keep the slices uniform so they cook at the same rate. Very thin slices can dry out quickly, while thicker slices may not brown evenly.

Place a non-stick skillet on the stove over medium heat and add the olive oil. Allow the oil to heat for a minute or two until it looks slightly shimmering but not smoking. Properly heated oil ensures the halloumi sears nicely without sticking.

Carefully place the halloumi slices into the skillet in a single layer, leaving a little space between each piece. Avoid overcrowding the pan, as this can lower the temperature and cause the cheese to release moisture instead of crisping.

Let the halloumi cook undisturbed for 2–3 minutes. Do not move or flip the slices too early. When the bottom side is ready, it will naturally release from the pan and develop a deep golden-brown crust.

Using a spatula or tongs, gently flip each slice and cook the second side for another 2–3 minutes, or until it is equally golden and crisp. Keep the heat steady to avoid burning the outside before the inside warms through.

Once both sides are beautifully golden, remove the halloumi from the pan and transfer it to a plate. Serve immediately while hot and crisp, as halloumi has the best texture and flavor right after cooking.