My affinity for halloumi came late.  As with lots of people, my first few experiences with it was beyond unpalatable – they were cold, dense, rubbery superflous additions to salads.  I mean I still don’t like it cold, I don’t get why people eat the stuff cold.  Anyway, then I discovered grilled halloumi.
When halloumi is heated, instead of it melting and becoming stringy like other cheeses, it becomes soft and silky, and if you do it well with a thin crispy curst.  I’m salivating right now.  Continue reading “Halloumi with Courgette & Beans” →