Anyone who's eaten Indian vegetarian food will be familiar with paneer. The firm, white cheese is skewered and cooked in the tandoor, cubed and added to vegetarian dishes, and is even used in desserts.
Paneer is made from fresh cow's milk that's coagulated with acid, rather than the more usual rennet (the stomach lining of a calf), making it suitable for vegetarians. The curds are drained, then pressed to remove much of the liquid. Then the cheese is eaten fresh, without being aged. It has a mild, slightly tangy flavour, something like yogurt, although firmer and less creamy.
Because the cheese doesn't melt, it can be pan-fried in the same way you would halloumi, but paneer isn't salted, so it needs a flavourful sauce. Pan-fry 1cm-thick slices of paneer in a lightly oiled skillet until the cheese is brown and slightly crusty. While the cheese is cooking, make a salsa verde by pureeing to a rough paste some parsley, anchovy fillets, capers, lemon juice, lemon zest and extra-virgin olive oil. Drizzle fresh lemon juice and extra-virgin olive oil over salad greens and put the salad on plates. Add the pan-fried paneer and spoon some of the salsa verde over the cheese before serving.