I was wondering too. I found this in Wikipedia:

Halloumi or haloumi is a cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.

It’s a kind of mediterranean cheese. It’s pretty firm and doesn’t really melt, so you can fry it up nice and crispy. Really amazing in a shawarma.

And I love squeaky cheese. To each their own.

Come to Canada. Eat the curds. Alter your mind.

Yes, I don’t like that either, but I tend to have it relatively thin and fried to be crispy to get some nice cheesy crispy goodness without being too squeaky.

Most halloumi is sold in a type of brine.

Usually you slice it into decently thick pieces, pat dry, brush with olive oil and fry on high.

I would assume the drizzle is post plating, but I only ever fry up barebones halloumi or maybe had some pepper