Spelled halloumi or haloumi, this is a firm, salty cheese made from sheep's milk. It melts very slowy so it holds up well to being grilled or pan fried. If you like, brush slices of crusty bread with olive oil and grill them too. Great alongside or you can top each slice with the cheese and tomato relish.
This Provencal vegetable stew will become more flavorful after resting for a while. Make it a day in advance and then reheat slowly for optimum flavor. If you happen to have fresh basil on hand, throw in some coarsely chopped leaves at the end right before serving. To make a strictly vegetarian dish, simply omit the tasso.