Place the shredded cucumber in a piece of cheesecloth and form it into a bundle. Squeeze the excess moisture from the cucumber.
Place the cucumber in a medium-sized bowl with the remaining tzatziki ingredients. Stir to combine. Transfer the tzatziki to the fridge and chill until ready to serve.
Roll the halloumi in the cornstarch and shake off the excess. Dip the halloumi in the egg before rolling it in the panko/sesame seed mixture.
Once all the halloumi is breaded, drizzle them with the oil. Transfer the halloumi to the oven and bake for 15 minutes. Flip the halloumi and bake for 15 minutes more
While the halloumi is in the oven, mix the salad. Julienne half of the radishes and thinly slice the other half on a mandolin.
Transfer the radishes to a bowl and add the cucumber and sugar snap peas. Add the oil, salt, lemon juice, and pepper and stir.
Spoon some tzatziki on some plates and smooth into an even layer. Top the tzatziki with the Radish Snap Pea Salad and top with 2-3 slices of halloumi. Drizzle the hot honey over the halloumi.