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. You could, of course, grill it in slices, too. “For the best flavour, pop it on the barbecue,” Hayden adds. “There’s nothing better than finely sliced halloumi with watermelon.”
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Guardian Weekly (Digital) - 1 Issue, 23 August 2024