Heat two tablespoons of the olive oil and the fennel seeds in a large skillet over medium heat until the fennel is fragrant, one to two minutes. Add the Halloumi to the pan and sear until deeply browned, about two minutes on each side. Remove the pan from the heat and transfer the Halloumi to a plate and set aside.

Slice off the very top and bottom from each piece of citrus. Carefully run your knife around the fruit to remove the peel and white pith. Cut the fruit into 1/4-inch-thick slices, discarding any seeds.

In a small bowl, whisk together the honey and Aleppo.

Arrange alternating slices of the citrus, fennel, and Halloumi on a serving platter. Drizzle with the remaining two tablespoons olive oil and squeeze the lemon on top.

Finish with a ribbon of the Aleppo honey—feel free to reserve some for serving on the side. Sprinkle with the pistachios and flaky salt, and tuft with the fennel fronds, if you have them, and the mint. Serve immediately.