Halloumi’s texture is often described as squeaky, chewy, and stretchy. However, when it's grilled or seared, halloumi’s ...

Johnny Miller for The New York Times Crisped cooked rice adds welcome crunch and chew to this salad of baby greens and seared halloumi.

It works really well with these skewers – a mixture of crisp bread, juicy watermelon and salty halloumi. Soak eight wooden skewers in cold water for 15 minutes. To make the marinade, put all the ...