Halloumi cheese is the star here, followed by the beloved red chili. Modulate the heat of the sauce by the amount of chili seeds you use.
3 red chilies
2 tbs. honey
1 lime, halved
1 8 oz. block of halloumi cheese
salad leaves of your choice
extra-virgin olive oil
Slice 2 of the chilies, leaving the seeds in. Then deseed the third chili and chop all of them finely. Add to a small saucepan (something like a butter warmer) along with the honey and the of 1/2 a lime. Put the pan on the smallest ring of the stove and bring to a bubble. Then, turn the heat to low and let it foam for 4 minutes, stirring often.
Slice the halloumi into 8 pieces. Heat a heavy skillet or griddle and cook the halloumi for 30-60 seconds a side, until patchily bronzed. Arrange the salad leaves on the plate and drizzle with olive oil and the juice of the other lime half. Top with the halloumi and drizzle the chili glaze on top. Serve immediately.
Serves 2
Cooking with Nigella 