Halloumi

Pat the halloumi dry with paper towel and brush both sides with olive oil.

Toss tomatoes and cucumber with half of lemon juice and spread on a platter.

Air fry the oiled halloumi in a single layer, flipping halfway, until golden at the edges. Do not overcook or it turns rubbery.

Lay golden halloumi on tomato and cucumber salad, sprinkle with oregano and black pepper, squeeze over the rest of the lemon and drizzle with honey if you like. Eat straight away while warm.