Cook Halloumi

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

1–2 minutes per side. Wait for any exuded liquid to evaporate before flipping; once the residue in the pan turns golden, the cheese is ready to turn. 2. Grilling or BBQ Ideal for summer meals or adding a smoky, charred flavor. At the Immigrant's Table +1 Method: Brush slices lightly with olive oil to prevent sticking. Process: Place directly on hot grill grates over medium-high heat (about 400°F). Grill for cook halloumi

Because halloumi is stored in brine, it is inherently very wet and salty. If you put wet cheese in a hot pan, it will boil in its own liquid before it browns, resulting in a pale, rubbery texture. Repeat: Halloumi is a salt bomb

Before your pan sees a flame, your halloumi must see a paper towel. Halloumi is stored in brine, which is its enemy when cooking. Excess moisture prevents browning and encourages steaming. 1–2 minutes per side