Cypriot Honey Thyme Haloumi

Pick the thyme and mint leaves. Peel the zucchini into ribbons. Trim ends of the green beans. Slice the haloumi into 5mm rectangles.

In a small bowl, thyme, honey and hot water. Set aside. Did you know: The heat combined with the sugar from the honey creates something known as the Maillard Reaction. It's the golden colour on your haloumi & the flavour is amazing!

Heat the remaining olive oil in a grill pan over a high heat. Cook the zucchini ribbons for 2-3 minutes, turning halfway until charred and golden. Set aside on a plate covered with foil. Add the green beans to the pan and cook for 3-4 minutes, or until golden. Transfer to the same plate and cover.

Add the haloumi to the pan and brush with the honey and thyme glaze. Turn and brush with the glaze every minute for 4-5 minutes, or until golden.