A brightly photographed and whimsically designed collection of 40 recipes to get you started cooking with halloumi.

Have you met halloumi? Traditionally made with a combination of sheep’s and goat’s milk, it’s the Cypriot cousin to cheeses like mozzarella and paneer. With a high melting point that means it grills and fries well, it’s an excellent meat substitute and a versatile ingredient for those either immersed in or moving toward the vegetarian life—or for anyone looking for a delicious new way to diversify their diet. And now that it’s much more widely available in grocery stores, you’re going to need ideas. How about . . .

• Halloumi Fries
• Summer Skewers
• Risotto
• Fried “Pork Belly”
• Winter Salad
• Chili sin Carne
• Tikka Masala

Drawing on a range of cuisines, the 40 recipes in Halloumi span classic favourites, summer salads, comfort dishes, winter warmers, and author Rasmus Zepernick’s vegetarian take on some of his family’s best-loved meat dishes. With its bright photography and whimsical design, and recipes that rely on basic ingredients and simple methods, the book makes a fun, practical intro to the exciting world of halloumi. Whether you’re boosting a simple salad or side dish into a nutritious lunch, or hosting a pack of ravenous vegetarians, you’ll find something here to fit the bill.