Fried haloumi with lemon, coriander and pine nuts

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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