In a medium skillet, warm the olive oil for 1 minute.

Once warm, add the chopped onions, minced garlic clove, ground black pepper, and sauté over medium heat, until browned, about 1-2 minutes.

Slide in the sliced halloumi and give a stir so that it mixes with the onions and garlic. Stir for 30 seconds.

Make a little well in the onion/garlic/halloumi mixture, and add in the flour. Using a small whisk, gently stir the flour, until it is incorporated.

Add in the lemon juice and soy sauce, and then pour in the vegetable broth. Scrape the bottom of the pan using a wooden spoon so that the crispy bits are loosened from the bottom of the pan. Bring mixture to a boil while stirring gently.

Once the sauce has reached a boil, immediately turn off the heat. Add in the 2 tablespoons each of sour cream and heavy cream, and stir well, using a wooden spoon.

Serve a heaping spoonful of this creamy halloumi stroganoff over freshly steamed white rice and sprinkle some chopped parsley on top.