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Halloumi with Quick Sweet Chili Sauce

Halloumi is a a dense, salty, squeaky cheese that is very popular in the UK. It is beginning to find a following in America as well and we couldn’t be happier. Here, the halloumi is griddled and topped with a fabulous sweet and spicy drizzle of red chilis. You can make this as mild or hot as you like by removing or leaving in the ribs and seeds of the chilis. Serve as a vegetarian main, or as a side to any simply prepared chicken or beef entrée.

Halloumi with Quick Sweet Chili Sauce

3 fresh red chilis
2 tbs. honey
1 lime, halved
1×8 oz. block halloumi
salad leaves of your choice
extra virgin olive oil

Slice 2 of the red chilis and finely chop the third. (With or without seeds and ribs to taste.) Add to a small pan with the honey and 1 tsp. of lime juice from 1 half. Bring to a boil, then reduce to a simmer and bubble for 4-5 minutes, stirring often. Remove from heat and set aside. This may be done in advance.

Arrange the salad leaves on a plate and set aside.

Slice the halloumi into 8 pieces. Heat a griddle pan or cast iron skillet. When hot, add the cheese and cook for 50-60 seconds per side to slightly melt and heat through. Place on top of the salad leaves, drizzle with the chili sauce and then olive oil to taste. Serve immediately with remaining lime half.

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