Name: Fried haloumi with lemon, coriander and pine nuts
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.Toast pine nuts in a dry frying pan, tossing over medium-high heat until golden (3-5 minutes).

2.Combine lemon, onion, preserved lemon, coriander, chillies and toasted pine nuts in a bowl and set aside.

3.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.

Styling by Lisa Featherby

Styling by Vanessa Austin