Whole pan-seared and grilled halloumi with apricots, habanero hot honey, sizzling sesame seeds and tarragon

Begin by making the hot honey. Add all of the ingredients except the apple cider vinegar to a pot over medium heat

Bring to a gentle simmer, then turn off the heat and leave the honey to infuse for 2 minutes

Stir through the apple cider vinegar, then transfer to a container to cool for 4 hours

Preheat a grill to medium heat

Score the halloumi in a crosshatch shape across the top, but take care not to cut all the way through

Heat a splash of olive oil in the pan, then add the halloumi. Place the apricot quarters around the outside

Drizzle the halloumi and apricots with more olive oil, then add the lemon zest and juice. Season with salt, then place under the grill and cook until golden and lightly charred in places

Once cooked, transfer to a plate and drizzle with habanero hot honey

Heat up a dash of olive oil in a pan, then add the sesame seeds. Fry the sesame seeds until they begin to sizzle

Tip the sesame seeds over the top of the halloumi

Top with tarragon leaves and serve