Pan-Fried Haloumi with Lemon, Chile and Olives
- 1 (8-ounce) package haloumi cheese, cut into ¼- to ⅜-inch-thick slices
- 10 pitted large green olives, chopped into small pieces
- Zest of 1 lemon
- 1 small fresh red chile, cut into small pieces
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions:
This white cheese originates in Cyprus, is made from a mixture of goat's and cow's milk, and is seasoned with chopped mint during preparation.
- Set a large (preferably 12-inch) nonstick skillet over medium-high heat (no oil is necessary) until hot, about 1 minute. Working in batches, if necessary (do not crowd the cheese, which will cause it to steam), cook the haloumi until golden in spots, about 2 minutes. Flip and cook until the second side of each slice is golden, about 2 minutes more. Reduce the heat as needed if the haloumi is browning too fast.
- Shingle the haloumi on a serving platter.
- While the pan is still hot, add the olives, lemon zest, red chile, and lemon juice. Stir just to warm through. Immediately pour over the haloumi, sprinkle with the chopped parsley and serve.