Tell me about Halloumi

This a cheese I'm not familiar with. It is not something that was used in my family growing up but sometimes I have a block from the shop (for example label missing or package damaged) and I'm a bit of a loss of what to do with it.

What sort of meals is it good for? How can I incorporate it into my diet? Help me feed it to my husband! How do you like to serve it?

Thank You!

My favourite way to eat Haloumi is to cut it in thick wedges and fry it  until golden brown and serve it with a salad, houmous and flat bread.  A few black olives don't go amiss, it is a Greek cheese after all !  Enjoy!!

if i understand correctly, it doesn't melt, so you can pan fry it for flavor but it keeps its shape. maybe also good for saag paneer type stuff?
(i have never seen it or tried it, not something we find around here)

Yes it does keep it's shape for frying. It is extremely salty and fairly dense, I would not use it as a paneer but obviously taste is a personal thing.  Paneer is so easy and cheap to make that it seems a shame to use Haloumi for this purpose.  However I'm happy to be convinced!

Where I live, we're more likely to find juusto but I think they're similar. I like cubes of it fried with potatoes and onions.

I really like substituting halloumi in my saag paneer because it's got a more intense flavour. Salty and tangy with the extra umami from frying. Oh yeah.

I like to cut into thin-ish slices and fry in a thin layer of hot fat. Fry 1 side until golden-brown, then flip over and fry the other. It's quite quick to cook.

Once cooked, it is so good served in the Turkish bread from Sourdough Without Fail, with some cooked greens (or salad), sauerkraut, and maybe a bit of olive oil and dukkah.

Also good in tortillas, or in any kind of sandwich.

We also like to eat it just on its own, either as a snack without anything else, or with a bunch of other dishes in a tapas-style meal.

Halloumi is our favourite al fresco dining cheese. On the rare occasion it's warm enough, we slice it longways into slabs a little under 1cm thick and char those on the grill of our chiminea, then eat with fresh salads and as part of a mezze. You can get some blocks that are lightly marinated with chilli flakes and those are particularly good done this way.

As others have said, fried indoors is amazing too - it can be a really nice substitute for meat. I used to love a halloumi "fish supper" I used to get at a pub I once lived near. They beer battered large slabs and deep fried them same as they would fish. Served it with chips and minted mushy peas. As a veggie option is was truly amazing, if a little over-rich.