I'll start this post by making it very clear that this is not my recipe, it's one I got from Olive Magazine and I have linked the original recipe here. It is, however, a recipe I absolutely love and make all of the time, it's also super quick, you can make it even quicker than I have shown here if you just use a jar of pasta sauce and it really elevates the halloumi, which, let's face it, is pretty good unelevated.
If you want the full and proper original recipe the of course go to the link above but I've included some photos of how I make it, as much for me to look back on as anything else.
