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.
For the best flavour, you should pop halloumi on the barbecue; on a warm day, nothing's better than finely sliced good-quality halloumi with watermelon.
In her version of keftedes, Georgina Hayden salts grated courgettes and mixes them with flour, breadcrumbs, and grated halloumi before frying the mix.
Sophie Wyburd combines grated halloumi with potato in her rostis, helping them become so crispy and golden while being perfectly seasoned.
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