One of halloumi’s greatest assets is that no matter what you do to it – grill it, bake it, fry it – this Cypriot cheese maintains its structure. Sure, slicing and grilling halloumi to top salads or nestle inside a breakfast sandwich is always going to be a good idea, but there’s so much more you can do with your slab.
“I like to criss-cross one side of the halloumi, rub it with olive oil and seasoning, put it in a snug dish and pop it under a medium grill for eight minutes,” says Georgina Hayden, author of Greekish. That’s an excellent strategy when faced with a larger piece – as a veggie main at a barbecue, for example – but you could, of course, grill it in slices, too. “For the best flavour, pop it on the barbecue,” Hayden adds. “On a warm day, there’s nothing better than finely sliced good-quality halloumi with watermelon.”
