We recently discovered lovely halloumi cheese. It’s a salty, firm, Greek cheese made from a mixture of goat’s and sheep’s milk. The unique thing about halloumi is that it doesn’t melt when it’s heated, so it can be pan-seared or grilled for a delicious flavor. We pan seared some and then sliced it up and topped a salad with it. Yum! One word of warning, though: halloumi can be quite rubbery when it’s not very hot, so if you have it on a salad like this, eat the halloumi FIRST. It’s quite unappetizing when it cools down.