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Preheat the oven to 200c.
Add the lemon slices to a 20cm round ovenproof dish. Tuck the garlic and thyme sprigs in amongst the lemon slices and place the halloumi on top. Lightly score the top of the halloumi in a criss-cross pattern and pour the dressing over the lemons and halloumi, followed by the oil and a few grinds of pepper. Bake for 25-28 minutes, until the lemons and halloumi are soft and starting to caramelise around the edges. Serve, with a pinch of flakes sea salt and a drizzle of honey.