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lady_morana
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Slice halloumi crosswise into ½-inch slabs.
Lay slices on a double layer of paper towels; press gently with another towel to wick away surface brine.
Place a heavy-bottomed skillet over medium heat.
Add oil or butter and let it warm until it shimmers.
Arrange halloumi in a single layer, leaving space between pieces.
Let cook undisturbed 2.5–3 minutes.
Flip in one confident motion when edges crisp.
Immediately after flipping, scatter herbs over the hot surface.
Cook second side 2–2.5 minutes until deeply golden.
Transfer to a warm plate and let sit 1–2 minutes before serving.