Honey and thyme haloumi with pickled fennel and pomegranate salsa

For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as simple as a sharp pecorino with crunchy, slightly sweet pear, or something a little bolder like a piece of Roquefort on a gingernut biscuit – heaven, trust me. For haloumi, I decided to create a grilling recipe perfect for outdoor barbecues or a quick midweek meal. Grilling is a surprisingly delicious method for haloumi cheese, quickly rendering this squeaky, salty cheese golden and caramelised. Served on a bed of speedy pickled fennel and topped with a punchy, sweet and nutty salsa, this haloumi dish will have you hooked.