Cook Halloumi ((link)) -

Repeat: Halloumi is a salt bomb. One slice contains enough sodium to season an entire dish. Instead, use acid and sweetness to balance it.

Halloumi was born for the barbecue. It won't fall through the grates. cook halloumi

The air fryer offers a hands-off approach with a texture somewhere between frying and baking. Repeat: Halloumi is a salt bomb

Originating from Cyprus, halloumi is a semi-hard, unripened brined cheese traditionally made from a mixture of goat’s and sheep’s milk (though cow’s milk versions exist). Its defining characteristic is its high melting point. Unlike cheddar or mozzarella, which bubble and melt into a liquid, halloumi holds its shape due to the way the curds are heated and folded during production. halloumi is a semi-hard