Hello, Halloumi – The New York Times
I found halloumi later in life, and we connected instantly. It’s salty, tangy and squeaky, an underrated quality in cheese. So I’m making up for lost halloumi time with pesto pasta with halloumi, seared halloumi salads and this new five-ingredient baked tomato pasta with harissa and halloumi from the vegetarian cooking queen Hetty Lui McKinnon….