Haloumi: grill it now
Just wanted to mark the start of summer with my traditional exhortation: grill haloumi and eat it.
If you want a bit more detail, haloumi is a firm, salty cheese from Cyprus made from goat and sheep's milk, with a texture like a very dense mozzarella. Unlike mozz, however, haloumi has the singular virtue of not melting under high heat. Instead, like other proteins, haloumi will acquire a nicely browned crispness, which is great in a pan but outstanding when cooked over an open flame.
The simplest approach is to brush slices with olive oil and mint and throw it on the barbecue. In the supplied picture (via Elin B / Nordic Touch), they get a hot pepper and lemon oil treatment. You can skewer it on kebabs with veggies, or "burgerize" it for vegetarian friends with cumin or bbq sauce, but it's almost too good to hide inside a bun.
There's just nothing stopping you: throw it on the fire, grill until it's done.
You can find haloumi in many grocery stores and Middle-Eastern specialty shops and in my belly.