Fried haloumi with lemon, coriander and pine nuts

AT A GLANCE

  • Serves 4 people

  • 2 tbsp pine nuts
  • 2 lemons, peeled and segmented
  • ½ small Spanish onion, very thinly sliced
  • Rind of ½ preserved lemon, rinsed and cut into julienne
  • 1 cup (loosely packed) coriander
  • 4 small red chillies, thinly sliced
  • 1 tsp olive oil
  • 460 gm haloumi, thickly sliced
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • To serve: ciabatta, or other crusty bread
01   Toast pine nuts in a dry frying pan, tossing over medium-high heat until golden (3-5 minutes).
02   Combine lemon, onion, preserved lemon, coriander, chillies and toasted pine nuts in a bowl and set aside.
03   Heat olive oil in a large frying pan or char-grill pan, add cheese and cook, turning once, until golden (3-4 minutes). Transfer to a warm plate. Dress herb mixture with lemon juice and extra-virgin olive oil, toss to combine and scatter mixture over the haloumi. Serve with crusty bread.
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