Halloumi with Chili
- 2 tablespoons chopped, seeded fresh red chile (about 2 medium chiles)
- 2 tablespoons extra-virgin olive oil
- 18 ounces halloumi, sliced medium-thin (i.e. just under 1/4-inch)
- 1/4 lemon, juiced
Mix the chopped chile and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chile oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
Recipe courtesy of Nigella Lawson, 2007