Haloumi is a Mediterranean cheese that doesn't melt*. This makes it interesting in itself but it also opens up a few interesting options for cooking. It cooks like meat and tastes like cheese so you can use it, for example in kebabs , or you can slice it and cook it on the barby for an easy entree.
I thought I'd treat it like tofu and pan fry it. First thing was to slice the haloumi into fish finger width slices and give them a quick rinse to lose some saltiness. Next was to mix up 2 parts flour with one part cornflour along with some fresh thyme and a bit of pepper. Then I heated up some olive oil in a pan with a chopped clove of garlic. Once the garlic started to colour, I dusted the haloumi in the flour mix and then put it in the pan and cooked it until golden.
Just served it with some toasted rye bread, tinned sardines, and a glass of sherry. To save on dishes, a neat trick is to take the lid off the sardines and cook them in the tin, on the burner, until heated through.
*I assumed that what made cheese melt was its natural quality of meltiness. A cheese that doesn't melt contradicts this. The answer is, more or less here