Begin by finely crushing the raw pistachios in a food processor or by placing them in a resealable bag and crushing them with a rolling pin until the pieces are small but not powdered.

In a skillet, add a generous amount of neutral oil, and heat it over medium-high heat until it shimmers but does not smoke.

Take the halloumi slices and firmly press them into the crushed pistachios on both sides.

Once the oil is hot, carefully place the coated halloumi slices in the skillet and sear for about 3-4 minutes on each side.

Once the first side is golden and crunchy, gently flip the halloumi slices using a spatula and cook for another 3-4 minutes.

While the halloumi is cooking, gently warm the honey over low heat with sprigs of fresh thyme for about 2-3 minutes without boiling.

Once cooked, transfer the crispy halloumi to a wire rack, drizzle with the honey-thyme mixture, and garnish if desired.