This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled ...

Linda Xiao for The New York Times. Food Stylist: Judy Kim. Whether you cook it until melty or leave it gorgeously firm, it’s always delicious. If you’re craving chicken or pork katsu, consider this ...

6 ounces halloumi cheese, cut into 1-inch chunks. 2 tablespoons olive oil. 1 teaspoon dried oregano. ¾ teaspoon freshly ground black pepper.

Seared halloumi cheese, a crunchy nut-and-seed topping and creamy tahini vinaigrette make this salad worth revisiting. Accessibility statement Skip to main content. Democracy Dies in Darkness.

Squeaky and rich halloumi cheese doesn't melt easily, which makes it a great choice for frying and grilling, but there's a way you can cook both sides at once.