Slice the halloumi in half horizontally. Place it on a tray and drizzle it with olive oil. Score a criss-cross pattern on the top of each half with a sharp knife. Drizzle with olive oil and place under a hot grill for about five minutes until golden and bubbling.

Meanwhile, divide the salad leaves and thyme leaves between two bowls and drizzle with a little olive oil and a squeeze of lemon juice. Scatter a pinch of sumac over each bowl. Place a piece of hot halloumi on top and drizzle with honey. Serve right away with a warm toasted pitta bread.