Toast & prep: Toast pistachios in a dry pan over medium heat 1–2 minutes until fragrant. Cool and roughly chop. Line a tray with parchment.

Make pistachio praline: In a small saucepan, heat caster sugar over medium without stirring (swirl pan occasionally) until it melts to a deep amber. Remove from heat, quickly stir in chopped pistachios and pour onto the parchment. Allow to set, then rough-crush into shards. Be careful — hot sugar is extremely hot.

Brown the butter: In a frying pan, melt the butter over medium heat and cook until foaming subsides and the milk solids turn golden and smell nutty (about 2 minutes). Remove from pan into a small bowl (or wipe pan and reserve butter in it for the halloumi).

Griddle the halloumi: Wipe the pan clean if needed, heat to medium-high, add halloumi slices and cook 2–3 minutes per side until deeply golden and crisp.

Finish: Arrange hot halloumi on a serving plate, spoon over a little browned butter, drizzle with orange-blossom honey, scatter pistachio praline shards and torn mint, squeeze lemon over the top and finish with flakes of sea salt and a crack of black pepper. Serve immediately.