Cut your halloumi into slices roughly 1cm thick.

Pour the flour onto a plate, add the halloumi slices and toss until well coated.

Tip the panko breadcrumbs onto another plate and mix with the dried herbs and the black pepper.

Whisk the egg well and pour into a shallow dish.

Add the floured halloumi a slice at a time and coat with the egg before immediately placing into the panko breadcrumb mixture.

Place each pank crumb coated halloumi slice on to a clean plate until ready to fry.

Pour the oil into a small frying pan and heat on a medium heat.

Test the oil by adding a crust of bread, if it froths and bubbles and the bread turns golden in 30 secs it is ready.

Add the slices of halloumi, frying them in small batches of two or three at a time.

Fry for about 30 seconds to 1 minute on each side, or until golden brown and the breadcrumbs are crisp.

Place some kitchen roll onto a plate, and using a slotted spoon or fish slice gently lift out the fried cheese slices and place on the kitchen roll to drain off some of the oil.

Serve as soon as all the cheese has been fried.