Whether you call it halloumi or hellim, it is the one ingredient that I always have in my refrigerator for when you need rescuing and you have nothing else. These skewers are Mediterranean in essence, but with a little spice to boot. My favorite way to eat them is to place the skewer onto some flatbread and slide the ingredients off, then drizzle with a little honey (trust me on this), add a squeeze of lemon juice, and a little chilli sauce. Roll it up and tuck in. If you don’t have skewers, simply roast the ingredients on a baking pan.
Here is a technique you don't hear much about. The idea is to cook peppers and onions in a hot dry pan, relying on the moisture in the vegetables to keep them from burning (though they do char in a pleasant way). Since both the vegetables are high in water content, they begin to steam, but the high heat evaporates the steam immediately. As they are stirred, they start to take on a bit of color and soften. Once they are half-cooked, add salt and a small amount of oil, which allows them to caramelize, intensifying their natural sweetness. Eat them hot or cold. They're good plain, but I usually add garlic, hot pepper, parsley or basil, and a little vinegar too.