I think you’ve realized it: I love haloumi. Using the sheep/goat milk haloumi is a preferable choice for me and this recipe was a real treat. Actually it’s just a matter of gently throwing together the in-season findings of the local farmer’s market:
3 slices of haloumi, grilled in coconut oil
fresh organic asparagus (briefly steamed)
topped with chives, juice of one lemon, olive oil, salt and pepper.
I find these gorgeous wild violets on my walks and although I don’t eat them, I love to decorate my meals that way. It’s a message from the artist within.