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Milky and mild with an appealing saltiness, halloumi comes into its own when eaten straight from the griddle pan: hot, squeaky and sporting char marks.
A dish of lentils, roasted red onions, halloumi and rocket is as wholesome as it is delicious, while a halloumi, tomato and basil pizza tart brings the flavour of the Mediterranean straight to the table in hardly any time at all. Rocket, fig and seared halloumi salad, meanwhile, tastes every bit as good as it looks.
A block of halloumi topped with tapenade, lemon slices and herbs, wrapped up in baking paper cooked in the oven makes a fantastic stand-alone side or robust vegetarian main course.