There's not much in the world better than this cheesy, lemony side dish. It truly is one of my favourite things to eat. Of course, it's perfect for the LCHF way of eating. Great by itself, or with Mediterranean-style lamb cutlets or Lebanese sausages (Sujek).
Serves: 2 - 4
1 block Haloumi cut in half and then sliced through the middle of each piece (I like the Lemnos brand)
Olive oil
Lemon
Ground pepper
Drain Haloumi. Cut into four even pieces (as described). Heat a generous splash of olive oil gently in a frying pan. Place Haloumi in pan. Fry on a medium heat. When golden, turn over using an egg slide and cook on the other side until golden.
When cooked, place on plate. Squeeze with lemon juice and coat with a grind of black pepper. Drizzle with extra virgin olive oil if desired.
Serve while hot.
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