Beyond the barbecue, there are many exciting ways to cook with this hugely versatile ingredient, from fruity salads to delicious pies and pastries
he key to the versatility of halloumi cheese is its high melting point – you can’t grill a lump of cheddar on a barbecue. Packaged in brine, it also keeps for ages – the halloumi in my fridge passes its best-before date at the end of August, and I don’t remember when I bought it. Sliced and fried , with a squeeze of lemon, halloumi adds a salty, pleasantly squeaky note to almost any salad. But there’s more than one way to cook with halloumi. Here are 17 to be getting on with..
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