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Unwrap the halloumi and pat it completely dry with paper towels—this step is essential for crispiness. Slice into ½-inch thick pieces.
Heat a non-stick or cast-iron skillet over medium heat with olive oil. Lay the slices in a single layer, without overcrowding. Cook undisturbed for 2–3 minutes per side, until each slice is golden brown and crispy.
Transfer to a plate and squeeze fresh lemon juice over the top. The bright acidity balances the salty richness beautifully. Serve immediately while warm and crisp.