Salty halloumi cheese seared and tossed with garlic, shallots, and aromatic Thai basil.
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Pat the halloumi cubes dry with a paper towel to ensure a crispy golden crust when frying.
Heat one tablespoon of olive oil in a large wok or non-stick skillet over medium-high heat.
Add the halloumi cubes to the pan and sear for 2-3 minutes, turning frequently until all sides are golden brown; remove and set aside.
Add the remaining tablespoon of oil to the same pan and sauté the shallots and red bell peppers for 3 minutes until softened.
Stir in the minced garlic and red chili flakes, cooking for 1 minute until fragrant but not burnt.
Whisk the soy sauce and honey together in a small bowl, then pour it into the pan along with the seared halloumi.
Toss the mixture quickly, then turn off the heat and fold in the fresh Thai basil leaves until they just begin to wilt.
Drizzle with lemon juice and garnish with sesame seeds before serving immediately over rice or couscous.
