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.
Hey hey for Halloumi—a favorite family summer time sandwich is grilled halloumi, sliced tomatoes and tzatzki stuffed into a pita. Yummy!!!