Place slices of halloumi in a large cast iron skillet or individual ones. If you don’t have a skillet you can use an oven safe pan or shallow baking tray.
Put skillet under a medium hot grill for a couple of minutes. This will give the halloumi a chance to release any liquid if it is going to. You will find that some supermarket halloumi won’t release any liquid and this process isn’t necessary, but more artisanal halloumi may.
Remove skillet from under grill and drain off any released liquid. Place on a heat safe surface.
Sprinkle halloumi with rosemary and drizzle with a nice amount of honey and a small drizzle of olive oil.
Return skillet under the grill and grill until halloumi starts to char.
Remove from grill and serve with a crisp green garden salad.