The birthplace of this cheese is Cyprus and due to an exploding demand for Halloumi they are having trouble producing enough. I can eat this cheese when it is made from a combination of sheep and goat’s milk and you may be able to too but check the label carefully as some Halloumi contains cow’s milk. The nice thing about this cheese is that it can be grilled without melting.
2 slices of halloumi cheese
1/2 an avocado
Oil a grill pan and heat at high temperature (until just about smoking). Place halloumi slices on the pan and let cook until they have nice grill marks. The amount of time needed will vary but if pan is nice and hot I would keep turning the cheese over regularly.
Mash the avocado with with a fork and season with salt and freshly ground black pepper. You could also add some cayenne pepper or a drop of two of tabasaco sauce.