One staple of many of the salads I have been making over the recent weeks has been grilled halloumi. I don’t recall the first time I had this Greek cheese, but I have over the years found it a tasty addition to salads. Halloumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk.
I usually slice mine into 5mm slices and then fry (so not grilling) in a hot frying pan with a little olive oil. They only take a few minutes to cook on each side. The end result is a crispy outer and a soft salty inside, that complements the greenness and freshness of a salad.
Some people like to add a little rock salt to their halloumi, but I find it salty enough.
One thing I have not tried yet is cooking it on the barbeque.