Halloumi and whole slices of lemon baked until golden, soft and squidgy, lifted with the bright, tangy punch of our preserved lemon and honey dressing. The dressing acts as a connector to the halloumi and lemon, creating a simple and effortlessly satisfying dish that balances salty, citrusy, and herbal notes in perfect harmony. Serve with lots of crusty bread to soak up all the pan juices.
| 1 | small lemon, very thinly sliced |
| 6 | garlic cloves, peeled and smashed with the flat side of a knife |
| 4-5 | thyme sprigs |
| 250g | block of halloumi |
| 80ml | Ottolenghi honey mustard dressing |
| 3 tbsp | olive oil |
| 1 tsp | runny honey, to serve |
| Black pepper |
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