- 2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies)
- 2 tbsp extra virgin Olive oil
- 2 packets ALAMBRA halloumi cheese, 250g each, sliced medium thin
- 0.25 Lemons, juice only
- Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
- I use a non-stick frying pan for this, without any oil, and just give the cheese slices about two minutes a side until they’re golden brown in parts.
- When all the slices of ALAMBRA halloumi are cooked transfer them to a couple of smallish plates.
- Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon. That’s all there is to it.
