Grilled halloumi with lemon and mint (Halloumi psito)

1. Cut the halloumi into 1 cm thick slices and pat dry with kitchen paper.

2. Heat a ridged grill pan (or charcoal grill) over a medium-high heat until very hot and brush lightly with half the olive oil.

3. Grill the cheese slices for 2-3 minutes per side until nice dark grill marks appear; don't move them in the meantime.

4. Transfer to a plate and immediately drizzle with the remaining olive oil and the lemon juice.

5. Sprinkle with the oregano, chopped fresh mint and freshly ground pepper.

6. Serve hot while the cheese is soft and springy inside – in summer Cypriots serve it with chilled watermelon slices.

Tip: Halloumi doesn't melt on the grill because the fresh cheese is cooked in hot whey when it's made; it turns rubbery when cold, so always grill it just before serving.