It’s soft, it’s salty, it’s gooey, it’s crispy, it’s stringy… all at the same time. Heat a tablespoon of olive oil in a pan over medium-high heat. Halloumi is the king of cheeses. I think halloumi might just be my favourite cheese ever – and that’s really saying something when you know how much of a cheese addict I am. Because the best type of cheese is obviously halloumi. Often, halloumi is served with nothing more than a squirt of lemon juice on top. I don’t care what you think about your Italian parmesans, your Buffalo mozzerellas or your French camemberts; halloumi—the jewel in Cyprus’ crown—is the most superior of all the cheeses. Unless of course, we are talking about cheese. The … The saltiness of the cheese is complemented by the sweetness of the watermelon, making it a refreshing and delicious salad to eat when the temperatures rise. If you want to pan-fry slices of halloumi instead of grilling it, cut the cheese into 1/4- to 1/2-inch slabs.

Since halloumi tastes best when it’s warm, make sure to cut the watermelon and other ingredients ahead of time.

This cheese is notably softer than halloumi or kefalotyri, with a very fine texture. You can fry it, bake it or grill it, you can eat it sweet or savoury, you can have it for … Add the cheese and fry it for 3 minutes on each side.

With a mild flavor, it's the kind of ingredient that really needs seasoning to shine; after some experimentation, my solution came in taco form. I initially doubted whether it would even work on the grill, but fortunately it lived up to its name, darkening over the flames while keeping its form.