Instructions
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1. Fire up the grill and cut your cheese
Get your Blok table grill loaded with a small amount of charcoal. Too hot and you'll have very drippy cheese. Chop the halloumi into inch thick strips and place them onto some kitchen paper. This will draw some moisture from the surface and help crisp up the cheese. 
2. Grill
Lay the halloumi on the grill. Cook for 2-3 minutes per side until you get deep golden grill marks and the cheese softens slightly. Don't move them while they cook - let the crust form.
3. Glaze
Remove from the grill, brush the honey over both sides. You can do this on the grill, but be carful... It'll caramelise and bubble but make sure the sugars don't burn. 
4. Chilli kick
Now sprinkle over the chilli flakes and salt. 
5. Serve immediately
Pile straight onto plates hot, with the sticky, salty-sweet glaze doing all the work. We've finished this with pomegranate seeds. 
