If you've ever had chewy, rubbery halloumi, you know it's not a very enjoyable experience! There are few factors that will help the halloumi stay soft and tender. First, make sure to cut the halloumi slices thickly - about 1/2 inch thick will do. Next, don't overcook the halloumi. It helps to have the grill pan (or skillet) pre-heated well, so you get nice grill marks in only 2 - 3 minutes per side. And finally, enjoy the halloumi right away while it is still hot off the grill! That's why if you have a smaller grill pan and need to work in stages, make sure to cook the halloumi last.