2 tbsppine nuts2lemons, peeled and segmented½small Spanish onion, very thinly slicedRindof ½ preserved lemon, rinsed and cut into julienne1 cup(loosely packed) coriander4small red chillies, thinly sliced1 tspolive oil460 gmhaloumi, thickly slicedJuiceof 1 lemon2 tbspextra-virgin olive oilTo serve:ciabatta, or other crusty bread
Toast pine nuts in a dry frying pan, tossing over medium-high heat until golden (3-5 minutes).
Combine lemon, onion, preserved lemon, coriander, chillies and toasted pine nuts in a bowl and set aside.
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.