Halloumi and Okra Skillet with Turmeric and Charred Tomato

Heat a heavy-bottomed cast iron skillet over medium-high heat.

Add 1 tsp olive oil.

Add the sliced halloumi and sear until both sides are deeply golden and crisp; remove from pan and set aside.

In the same pan, add the diced white onions and sauté until translucent and fragrant.

Stir in the sliced okra and turmeric powder, cooking for 5-7 minutes until the okra begins to soften and lose its 'raw' green edge.

Pour in the chili-style diced tomatoes and simmer until the liquid reduces into a thick, vibrant sauce that coats the vegetables.

Return the halloumi to the pan, nestling the pieces into the okra and tomato mixture just long enough to warm through.

Serve immediately, garnished with a squeeze of fresh lemon if desired for brightness.