Fried haloumi with lemon, coriander and pine nuts

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.