We all love grilled or barbecued halloumi, but if you've ever wondered what else you can do with the famous cheese that doesn't melt, here are our ten top tips:
Place a whole piece of halloumi in a fish basket and cook on the barbecue - then slice it into portions. Cooking this way prevents it from drying out.
Squeeze some lemon juice onto cooked halloumi for a zesty kick.
Make a fabulous appetiser by layering a cube of uncooked halloumi, a basil leaf and half a cherry tomato on a cocktail stick - looks pretty, tastes wonderful.
Throw cubes of uncooked halloumi into soups, stews and risottos for some extra bursts of loveliness.
Make croutons for soups and stews by shallow frying halloumi cubes with some herbs and seeds in extra virgin olive oil.
Jazz up your pasta with grated halloumi, add some freshly ground black pepper and finish with basil flavoured extra virgin olive oil.
For a traditional and tasty Cypriot breakfast, slice up some uncooked halloumi with chunks of watermelon and enjoy that combination of sweet and salty gorgeousness.
Add gently grilled or fried slices of halloumi to eggs, bacon and sausages to add a Cypriot touch to an English breakfast.
For a tasty pasta salad, add chunks of halloumi to cooked cooled pasta, throw in some artichoke and sun dried tomato antipasti and a drizzle of extra virgin olive oil.
If you haven’t got time for all of the above, simply grill your halloumi and serve with wine or a beer.
If you need your fix of our traditionally handmade village-style halloumi cheese now, order online here: www.oliveolive.co.uk/shop