1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).