Pan-seared halloumi on a bed of lemony-garlicky yogurt, topped with lemon-dressed cucumbers, more lemon juice, olive oil, smoky urfa chili flakes + a light sprinkling of sumac.
Thinly slice a couple Persian cucumbers on a mandoline, toss with some kosher salt in a colander over a bowl. Set aside for about 20 min. Rinse and drain, pat dry if needed. Toss with a bit of lemon juice in a small bowl. Set aside. In another small bowl, mix about ½ cup of plain regular or Greek yogurt with a small crushed clove of garlic, 2 tsp of lemon juice and some lemon zest. Stir to combine. Set aside as well.
Slice a block of halloumi, about ¼-½ inch thickness. In a little neutral oil, sear the halloumi on med-high heat until golden on one side, about 2-3 min., checking occasionally. Fry the other side as well.
To serve, spread some yogurt mixture on a plate or bowl, lay on some seared halloumi, top with lemony cucumbers, sprinkle all over with urfa chili flakes + sumac, drizzle on some extra virgin olive oil. Adjust seasoning (salt, lemon, pepper, etc.) at the table.