Haloumi cheese is unlike any other cheeses I've had. It's firm, chewy in a slightly squeaky way, and satisfyingly salty. Whenever I eat it, I can't help but think of it as a meat because it's substantial. At Artichoke, it is served with the sweetest whole baby tomatoes (that have had their skin painstakingly removed), a few butter lettuce leaves and some type of green sprouts. To me, the dish is really appealing both in terms of look and taste.