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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2014

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Egg sandwich

Smoked trout scramble

recipes

conversion tool