Haloumi, what to do with it other than fry?

Hi Y'all, bought two packs of haloumi cheese really cheap as it was about to go past its use by date. Need to cook it up now/soon. Fried one tonight. is nice, bit salty so cant eat to much but is there anything else that can be done with it! This lot i cooked tonight 'squeaks' as you eat it, is that normal!

You can grate it over a salad.Put the fried cheese into a salad.Put it in a schnitzel.Yes it does squeak.Interesting texture, some like it, some don't.

Yes normal for it to squeak, if you find it too salty let sit in cold water for a little while, and pat dry before frying.
As for uses it can be grated into patties, marinated before frying and added to wraps etc. Add into spinach and cheese pies. I love it just fried added ontop of a couscous salad, then drizzled with a garlic cucumber yoghurt dressing, with lots of fresh mint and coriander.

Haloumi & Spinach Pie (gluten-free)
Base:
300g cauliflower, steamed until just tender, cooled, coarsely grated
185-200g haloumi (Zany Zeus is excellent), coarsely grated
2 large eggs, beaten
2 rounded tsp coconut flour
1/2t dried mint
Pepper

Topping:
200g cooked spinach, liquid firmly pressed out, finely chopped
1 shallot (or 1/4 red onion), finely chopped
2 cloves garlic, finely chopped
1/2t dried mint
Zest of 1/2 lemon, finely grated
Pepper
50g crème fraiche
12-15 black olives, well drained

Method
Set oven to 200C.
Combine grated cauli, haloumi and eggs, sprinkle in the coconut flour and dried mint and gently combine. Stand for a couple of minutes to allow the coconut flour to absorb the free liquid. Add a further 1/2 tsp if necessary.
Transfer 2 heaped tab. of the mixture into another bowl to be used in the topping.
Line an oven tray with baking paper (or oil it heavily with olive oil) and spread the rest of the mixture on it to form a base approx. 24cm in diameter and 1cm thick.
Bake approx 15 minutes until golden brown.
Meanwhile make the topping by combining the reserved base mixture with the spinach, shallot, garlic, dried mint, lemon zest, pepper and crème fraiche.
When the base is golden brown, spread the topping carefully and evenly over it, arrange olives on top and press down gently.
Bake a further 10 -12 minutes until the topping is hot  and the olives slightly wrinkled.  
Serve hot, warm or cold.

Haloumi, Watermelon & Mint Salad

serves 6

1 kg watermelon in chunks, deseeded
2 tsp olive oil
500g haloumi, in 1 cm slices
bunch of mint, leaves only
20 ml ev olive oil
1 lemon

Arrange watermelon in serving dish.

Fry haloumi in oil about 2 min each side until golden brown.Arrange on top of watermelon, add mint leaves, trickle with oil and squeeze lemon over.

Haloumi & Potato Bake (Nigella Lawson)

Serves 2 – 3

1 large sweet potato in 4 cm cubes
1 large firm potato in 2.5 cm cubes
1 red onion in segments
1 yellow pepper in 2.5cm squares
1 red pepper in 2.5cm squares
½ head garlic separated
4 tab olive oil
black pepper
125 haloumi sliced very thinly

Heat oven to 200C

Put everything but haloumi into large roasting pan and toss well.Bake 45 min until cooked and starting to brown.Remove from oven and turn oven (or grill) up to maximum.Place the cheese on top and put back in oven for 5 – 10 min until cheese has softened and is stating to brown.

Thanks for those ideas, might soak it in water this time to get rid of the saltiness. Like the idea of it in wraps.with some salad. its substantial enough to not need meat with it.

Wel I soaked it in water as suggested and yummy. just had it with fried onions and mushrooms and really enjoyed it. Will buy it again if its ever on special/reduced to clear (was $9.! down to $2.80)