Donna Hay is one of my food heroines, and it is from her that I learned about Halloumi, the cheese of the gods. As a semi-firm, unripened cheese, it has a very high melting point, and can be grilled up in a pan.
And I expect there's not much more I need to say to convince you.
I serve it here with sunflower sprouts I grew in my kitchen.
Halloumi + Sunflower Sprouts
1 teaspoon butter
halloumi, cut in 1/4-inch slices (2 slices per serving)
basil infused olive oil
In a well-seasoned pan, melt butter over medium heat until bubbling. Place halloumi slices in butter and cook until golden. Flip, and cook until golden on the other side.
Place on plates with a handful of sunflower sprouts. Drizzle with olive oil, and sprinkle with Maldon salt.