Combine the lime juice and maple syrup in a small saucepan over a low medium heat, and allow to cook for 15-20 minutes, stirring intermittently, until a syrup forms. It should be golden in colour. Season well, and remove from the heat before allowing to cool.
Once cooled, place the halloumi slices in the syrup, and move them about to combine. Leave them sit for 10-15 minutes.
While you’re waiting, prepare the salad by adding the ingredients to a large bowl. Save some Thai basil and peanuts to garnish, and gently toss the rest in a bowl.
To cook the halloumi, heat a nonstick pan over a medium high heat, and give it a little spray of oil. Shake each piece of halloumi to get rid of excess glaze, before putting them in the pan two at a time. Watch them very carefully – because they have a sweet glaze on them, they’re far more likely to burn. If in doubt, flip them – ugly halloumi is better than burnt halloumi.
To assemble, layer the citrus and cucumber on a large serving plate. Top with the halloumi, remaining Thai basil and crushed peanuts, sea salt and white pepper, and a good drizzle of the leftover glaze. Serve while warm.