Halloumi with Chilli

Inspired by a Nigella Lawson recipe the chilli really gives the halloumi an added punch.

Great to serve as a vegetarian starter or add a green and/or tomato salad and serve as a main for two.

Serves 2-4

1-2 medium fresh red chillies, of your choice, deseeded and chopped

2 tbsp extra virgin olive oil

2 x 180g Origin Earth Halloumi

½ lemon

1              Combine chillies and olive oil in a bowl and set aside to infuse while cooking the cheese.

2              Cut halloumi into 5mm thick slices. Heat a heavy-based frying pan over a medium heat and when hot, add halloumi and cook for a few minutes each side or until brown.

3              Transfer to a plate and drizzle over chilli oil and a squeeze of lemon juice. Serve while still warm.