Crispy Halloumi Salad with Lemon Cumin Dressing

For the halloumi, slice it and pat it dry. It’s important to try to get as much moisture out as possible so it develops a nice crispy crust when you fry it. Heat a skillet with some avocado oil over medium-high heat. Fry your halloumi for about 2-3 minutes per side until golden brown and crispy. Set aside. In a large bowl, combine the chopped parsley, fresh mint, cherry tomatoes, Persian cucumbers, olives, and red onion. For the dressing, whisk together the olive oil, juice of 1 lemon, salt to taste, and 1 teaspoon of cumin. Toss your salad with the dressing and top it with your crispy halloumi. Drizzle with spicy honey if you like and enjoy!