I honestly wish I’d thought of saag halloumi myself. One of the main issues with paneer is it’s blandness. Halloumi on the other hand is almost too flavoursome, bearing its brazen salinity. It seems a perfect candidate to temper all that salt with a bag of spinach and some sweet cherry tomatoes.
Halloumi has definitely become the new mushroom risotto as the go-to vegetarian option. I don’t think that’s necessarily a bad thing. Halloumi is bloody delicious and a bad mushroom risotto can be a miserable experience. Salty and savoury – halloumi seems like a natural alternative to bacon and I’ve had it with many a vegetarian breakfast. I’ve also seen halloumi battered and fried as it’s a piece of cod. It shouldn’t work, but it does.