Begin by heating 3 tablespoons of olive oil in a non-stick skillet over medium heat. Once shimmering, add halloumi slices and sear for about 1 minute on each side until golden. Remove from skillet.

Lower the heat to low and add an additional tablespoon of olive oil. Sauté freshly minced garlic until fragrant, about 30 seconds.

Pour a splash of white wine into the skillet, scraping the browned bits off the bottom. Let it bubble and reduce slightly for about 1-2 minutes.

Add cherry tomatoes, ground cumin, smoked paprika, chili flakes, and thyme. Stir to combine, cover, and braise on low heat for 15 minutes until tomatoes are soft.

Stir in a drizzle of honey, return seared halloumi to skillet, and season with flaky salt and black pepper.

Serve hot on a platter with crusty bread for dipping and enjoy!