• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high. 
• Meanwhile, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season pepper and Applewood Smoke Spice. 

• When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. 
• Transfer halloumi to a plate. Cover to keep warm. 

• Meanwhile, thinly slice radish.
• Using kitchen shears or scissors, snip as much dill as you like into a large bowl. 
• To the bowl, add mayo, half the vinegar (use all for 4 servings) and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. 
• Add cabbage and radish, then toss to coat. 

• Halve buns. 
• Add garlic spread to cut sides. 
• Directly on the top rack of the oven, arrange buns, cut-side up. 
  Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• To a small microwavable bowl (or small pan), add BBQ sauce. Microwave for 30 sec, until warmed through. (TIP: You can skip this step if you don't want to warm the BBQ sauce.)

• Stack slaw on bottom buns. Top with halloumi, then drizzle BBQ sauce over halloumi. Close with top buns.
• Serve any remaining slaw alongside.

If you've opted to get halloumi, while the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Applewood Smoke Spice. Skip the step to line a baking sheet with parchment paper.

When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Transfer halloumi to a plate. Cover to keep warm. No need to roast halloumi after pan-frying. 

Disregard instructions to slice halloumi.