Begin by dicing the halloumi into bite-sized cubes. In a small bowl, whisk together honey, dried chili flakes, and lemon juice until well combined. Gently toss the diced halloumi in this mixture, ensuring each piece is thoroughly coated. Set aside for 10 minutes to allow the flavors to meld while you prepare the dressing.

In a blender, combine thick Greek yogurt, mixed soft herbs, capers, lemon juice, olive oil, garlic, Dijon mustard, and optional mayonnaise. Blend on high speed until the mixture is creamy and smooth, about 30 seconds. If desired, add a splash of water to adjust the consistency, then taste and adjust seasoning with salt and pepper for your perfect creamy herb dressing.

Heat a non-stick frying pan over medium heat and drizzle a small amount of olive oil. Once hot, carefully add the honey-coated halloumi cubes. Fry for 5-6 minutes, turning occasionally, until the halloumi is golden brown and crisp on all sides. Watch closely as it can quickly turn from perfect to burnt. Once done, remove the pan from heat.

In a large serving bowl, combine chopped romaine lettuce, diced cucumber, rinsed white beans, and avocado if using. Lightly season this mixture with salt and pepper to your taste, and mix gently to combine. The freshness of the ingredients creates a bright base for the salad that pairs beautifully with the halloumi.

Drizzle the creamy herb dressing generously over the salad and toss lightly to coat. Top with the warm, golden halloumi for a glorious contrast of temperatures. Serve immediately, allowing your guests to enjoy the delightful combination of flavors and textures in this Honey-Glazed Halloumi + White Bean Salad with Creamy Herb Dressing.