Halloumi is understandably used a lot in Cypriot cuisine, as well as Greek, Turkish, etc. - it makes an incredible vegetarian doner kebab, for example. But it's also great to use in all sorts of other contexts - dice it up and put it in a halloumi pie, add it to a halloumi curry, or even crumble it into halloumi chilli. I pretty much use it in everything. The method for cooking halloumi that I detail in this post is for those occasions when you're cooking up the halloumi on its own, as opposed to cooking it in a sauce - like if you want to add it to a halloumi sandwich, scatter it on top of a halloumi salad, or serve it in your cooked breakfast!