- Slice a block 1-2cm thick and soak in hot water for at least three hours to make it more supple and remove excess salt (used to preserve the cheese).
- One way we've been cooking halloumi at my restaurants in Auckland is to soak slices as described (if not using Zany Zeus), then wrapping them in bottled vine leaves before grilling or frying them. The vine leaves are salty and become slightly crispy, which is great when served as the base for a salad, but it may not suit breakfast dishes or the like.
- You can also grill halloumi from above and it becomes less runny - just lay it in a non-stick pan or on lightly oiled foil (not paper) and put under the grill until coloured. Leave it to firm up for a few minutes before cutting into shape and using.