Jerk halloumi with a honey glaze

Slice the halloumi to give about 6-7 slices per pack. In a large bowl, mix the jerk seasoning, soy sauce, garlic paste, chilli flakes and 1 tbsp lime juice. Add the slices of halloumi, rub with the marinade and leave for 20 minutes, or cover and chill in the fridge for up to 6 hours.

Preheat a barbecue, grill or griddle to high. If cooking under the grill, line a baking sheet with foil and place the halloumi on top, or if frying, heat a little oil in a frying pan over a high heat. Cook the halloumi slices for 2 minutes on each side, or until golden and piping hot

Meanwhile, put the honey in a bowl along with a pinch of salt and the remaining lime juice. Once the halloumi is ready, brush with the honey and lime glaze and serve immediately, with extra lime wedges to squeeze over.